Meat’s color shouldn’t be dealbreaker, video explains

Meat’s color shouldn’t be dealbreaker, video explains

Beef Producer

The video features Brad Kim, Ph.D., assistant professor of animal sciences at Purdue University. Dr. Kim explains the science of meat color and the many factors contributing the color of meat, particularly the role of oxygen and myoglobin which can turn meat from a purple color to bright red to brown depending on oxygen exposure.

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