Don’t Get Fooled by the Supermarket: What You Should Really Know About Buying Meat

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is that bright red always means fresh and brown means spoiled.

That’s not necessarily true.

The color of meat is influenced by myoglobin, a pigment that reacts with oxygen. Beef can appear purplish-red when it hasn’t been exposed to much oxygen and can become bright cherry-red after exposure to air. Over time, oxidation can cause it to become brownish-red. A color change by itself does not necessarily mean the meat is spoiled.

What Should You Look For?

Color should be considered alongside other signs.

Meat that has developed an off

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