Is There a Connection Between Meat Color and Quality?

[Mk]

I noticed the ground beef from one store has a red colored outside, and a darker interior. Whereas, the ground beef from the other store has a red color through and through . Neither is displeasing in taste; I will be conducting tests on the flavor later in the week, to see if one tastes better than the other. What might be responsible for this color variation? Is there a scam going on here? By looking at the different kinds sold, the higher the fat content is, the darker the meat, right?

 

[Moonbear]

The color should be uniform, or a little darker on the outside from exposure to air. If it's red on the outside and darker on the inside, I wouldn't buy from that store. They're coloring the meat to make it look fresher than it is. Hopefully they don't sell it past its expiration, but it means they're trying to trick you into thinking it's really fresh when it might be a few days old already (it won't be bad as long as it's stored properly, but you shouldn't be fooled to think it's really fresh either).

The fat is white, so ground beef with a higher fat content will look paler in color (more pink than red) than one with lower fat content, though it's not really that noticeable unless you're looking at two very different fat contents.

 

[Ivan Seeking]

I did some work for a guy in the meat business. Not only did he mention dyed meats as a common practice, and [allegedly] that those fine steak houses often have such tender steaks by way of chemical injections [he made and sold the chemical injection systems] but he also talked about the meat industry like it was old town Chicago - literally. You never cross the guys in suits.

 

[Monique]

One more reason to stop eating meat

 

[hypatia]

Beef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red.

from http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp

I like to buy natural free range beef, because it has no antiboitics, it even tastes better.

 

[Moses]

One more reason to stop eating meat

I miss "should we eat meat" thread

Being a big fan of eating meat, i am trying to start to boycutt it in the U.S , but the reason is they kill animals usually in harsh way, while back home they kill them with respect

Anyhow anyhow anyhow...just pop-up in my mind to write this here

 

[Moonbear]

One more reason to stop eating meat

Nah, just buy the meat from someone more reputable. You can tell when it's dyed, it just looks unnaturally red.

You also have to watch the produce section in some grocery stores. The produce counters often have different lighting under them that make everything look a little greener than it really is. Of course, that's just the lights, not adding dyes to the food, so you can judge the produce just by picking it up and looking at it out from under the lights of the counter.

These tricks have been around for decades.

 

[Moonbear]

Being a big fan of eating meat, i am trying to start to boycutt it in the U.S , but the reason is they kill animals usually in harsh way, while back home they kill them with respect

How do you think it's different? Quickly and with the least pain possible is the most important thing. But, it's a personal choice. If you don't want to eat meat, that's okay too. I'm not questioning your choice, just curious what gives you the impression that there is a difference in "harshness" of the slaughter in the two countries (and if you don't mind sharing, what is the country you refer to as "back home").

 

[Evo]

Some stores used special lights in the meat cases that made the meat look redder, you would have to hold the meat in regular store light to determine how it really looked. I don't know if this still goes on.

 

[Moonbear]

Some stores used special lights in the meat cases that made the meat look redder, you would have to hold the meat in regular store light to determine how it really looked. I don't know if this still goes on.

Probably, the same as they do for produce. I didn't think about that, but I still have the old habit of picking up the meat packages and looking at them outside the counter. All the meat in the specialty case (the one where you have to get someone to serve you) looks too red; I wouldn't be surprised if they have special lights inside that case. If you go to a butcher, always ask them to hold up the meat outside the case for you to see it, don't just pick it from the row inside, and ask to see the other side, because of course they put it in the case with the best side up.

 

[stoned]

One more reason to stop eating meat

Of course, and with Mad Cow Disease fiasco I would not touch meat with 10 foot pole.

 

[Moonbear]

Of course, and with Mad Cow Disease fiasco I would not touch meat with 10 foot pole.

Hmm...I'm content with a knife and fork. A 10 ft pole sounds really difficult to eat with.

 

[Ivan Seeking]

I don't think I could ever give up oak BBQ'd rib-eye steaks.

A steak a week; that's all we ask. Besides, I have to replace my mercury laden tuna with something.

 

[stoned]

I don't think I could ever give up oak BBQ'd rib-eye steaks.

You will, when you start forgeting where you put your car keyes or eyeglasses.

 

[Ivan Seeking]

You will, when you start forgeting where you put your car keyes or eyeglasses.

It is more dangerous to get in my car than to eat beef.

 

[Moonbear]

You will, when you start forgeting where you put your car keyes or eyeglasses.

I'm not giving up my beef until I start forgetting where I left my teeth!

 

[oldunion]

I'm not giving up my beef until I start forgetting where I left my teeth!

youd probably be eating from a straw before that prospect becomes your life. 3 more cases internationally. and i just read about a guy who was fired for exposing bad meat practices, ten years ago*. He had some meat that was tested positive for mad cow, this same meat sent to the government agency who handles whether the meat passes or not...and it passes with flying colors, served fresh with spongeform at your local butchery.

I only wish i would have stopped sooner