Answer to why Ground Beef is
Sometimes Brown in the Center
In steaks and roasts packaged in overwrap film,
the color of the outside of the cut is bright red. Within the cut, it is purple
because there is no oxygen to cause the meat to "bloom" (term used in
industry to signify the conversion from the purple state to the red state in the
presence of oxygen).
In making ground beef, some air is introduced in
the grinding process. When ground beef is packaged in overwrap film, plenty of
oxygen is available to generate the bright red color of lean on the surface.
Because there is some, but not too enough oxygen deep within the product, it
causes the meat to turn brown. When the product is allowed to come in contact
with oxygen, it usually will bloom to the bright red color like the surface.
Last Updated: Tuesday, February 26, 2008 02:47 PM
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