Source: Michael Fielding, MEATINGPLACE, 3/26/15


The North American Meat Institute (NAMI) and American Meat Science Association (AMSA) have released the latest video in the Meat Mythcrusher series. The video addresses myths about meat color and safety, particularly the common misconception that beef has spoiled once it turns brown.

The video features Brad Kim, assistant professor of animal sciences at Purdue University. He 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.

“Color change in meat is similar to what you’d see in an apple,” Kim said. “When it turns brown it is still wholesome and safe, but means it has been exposed to oxygen.”

The Meat MythCrusher video series seeks to bust some of the most common myths surrounding meat and poultry production and processing.

The Meat MythCrusher video series is produced by NAMI in conjunction with the American Meat Science Association, and seeks to bust some of the most common myths surrounding meat and poultry production and processing. The series is now in its fifth year and the new video is the 42nd in the series.

To view the video, click here.

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