Why is my steak gray 2024?
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Studied at the University of Tokyo, Lives in Tokyo, Japan.
This is the normal change in color. Freshly cut meat is pink-red due to the reaction of myoglobin with oxygen. It turns gray as myoglobin changes to metmyoglobin. Packaging (and exposure to carbon monoxide) enhances and prolongs the red color.Feb 7, 2008
2023-06-03 09:04:17
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Daniel Martinez
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This is the normal change in color. Freshly cut meat is pink-red due to the reaction of myoglobin with oxygen. It turns gray as myoglobin changes to metmyoglobin. Packaging (and exposure to carbon monoxide) enhances and prolongs the red color.Feb 7, 2008