If you do detect an off odor or if the meat seems sticky or slimy, throw it away. If so, then it is okay, meat turns brown when exposed to oxygen, so the outer surface will discolor like that while the inner remains pink. A: It should be fine.Meat contains a pigment called myoglobin that turns bright red when exposed to oxygen. This same “uncooked” appearance can occur in whole muscle meats that are seasoned with fresh root vegetables. What I actually was searching for was a page telling me that red dye was inserted into meat, but I found some stuff about meat being packaged with CO or some such thing to keep the meat looking red, which does absolutely nothing for the freshness, and the meat is packaged in a way to either keep air out and the air … 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Grocery stores typically cover ground beef with a plastic wrap that allows some oxygen to penetrate, so that the surface of the meat turns this appealing red color, which consumers … Fresh ground beef should always be bright red in color. Bear in mind, this is a higher temperature than most rare or even medium-rare beef. According to USDA guidelines, ground beef should be cooked to an internal temperature of 160 F. Use a meat thermometer to be sure. There’s even a name for it: myoglobin, which is a protein responsible for the red coloring on the outside of the ground meat. If ground beef loses contact with the air, as with the inside of the package of ground beef, it will turn grayish-brown. Q: Is it safe to use raw ground beef that is red on the outside but gray inside? Ground beef can be pink inside after it is safely cooked. It happens quickest with ground beef because. But ground beef that’s not exposed to oxygen — like the meat that’s on the interior — will often lose its red color after a few days. Prolonged exposure to air and light will also darken meat that starts out bright red, as you’ve probably seen when pre-formed hamburger patties start to turn gray, but are still red or pink inside. Oxygen can’t readily make its way through or penetrate the ground beef so it begins to lose its red color on the inside after time. When meat — or even poultry — is packaged, the meat on the outside is exposed to more oxygen. Wait until your meatloaf is brown inside, and you may find it dry and overcooked. Likewise, as ground beef is stored, even for as little as one day, it might also turn prematurely brown (USDA-ARS/FSIS, 1998). It turns out that the innards of this meat was red. Color changes can also occur if raw meat is … This is more than likely the case from the photo above. When ground beef is cooked, it changes color from red to pink to brown. 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