This darkening is caused by oxidation, which is a chemical alteration in myoglobin as a result of the presence of oxygen in the blood. This is a typical alteration that occurs during the preservation of food in the refrigerator. Long-term storage of beef can cause it to deteriorate, have an unpleasant odor, and become sticky to the touch. It is therefore not recommended for consumption.
Why did my steak turn brown after cooking?
Why Your Steak Turned Brown Like sliced apples, the color of meat can change fast, even though it is still safe to eat. The brownish hue is created by a chemical reaction called as oxidation. Oxidation refers to the process of a molecule losing its electrons.
What color should steak be when steak is bad?
Dark brown is the color of steak that you should be very cautious about. If your steak has a dark brown or grey color, it may indicate that it is spoiled. The problem is that steaks do change color, so this isn’t a 100% guarantee that the problem will be resolved.
Is it safe to eat steak with brown patches on it?
As a result of oxidation, brown spots may occur on the surface of meat from time to time. If the steak does not smell unpleasant, does not feel sticky or slimy, and does not exhibit any other evident indicators of deterioration, it should be safe to consume. What Causes Steak to Turn Red? Raw beef has a rich crimson color that is nearly purple in hue.
What causes brown spots on raw meat?
Interestingly enough, myoglobin is the same protein that gives raw chicken and pork a reddish tint, albeit the hue is less noticeable in those instances. Eventually, after a number of days, the myoglobin will oxidize, which means it will go through chemical changes that will cause brown spots to form on the beef.