Have you ever taken ground beef out of the fridge or freezer only to find it has turned an unappetizing shade of brown? If so, you’re not alone. Many home cooks worry that brown ground beef has gone bad and is unsafe to eat However, in most cases, the color change is completely natural and the meat is still perfectly good In this article, we’ll explore why ground beef can turn brown on the outside, whether it’s still safe to eat, and how to prevent discoloration.
The Science Behind the Browning
To understand why ground beef changes color you first need to know a little about meat science. Raw beef contains a protein called myoglobin which is purplish-red in color. When myoglobin comes into contact with oxygen, it binds to it, turning bright red, which is the color we associate with fresh raw beef. This red oxygen-bound form of myoglobin is called oxymyoglobin.
Once ground beef is packaged, the oxygen inside gets used up over time. With less oxygen available the oxymyoglobin converts to another form called metmyoglobin which has a brown hue. This chemical reaction happens more quickly on the meat’s surface since that’s where oxygen exposure occurs when the package is first opened. The browning doesn’t mean the meat has spoiled – it’s simply due to lack of oxygen.
Is Brown Ground Beef Safe to Eat?
In most cases, yes – ground beef that has turned brown on the outside is still perfectly safe to eat. As long as the meat was fresh when you purchased it and has been properly refrigerated at 40°F or below, the color change does not indicate spoilage or the growth of dangerous bacteria. Ground beef can maintain quality and freshness for 1-2 days beyond the sell-by date on the package even after it starts to turn brown.
There are some exceptions though. If the entire package of ground beef has turned a uniform grayish-brown color, including the interior portions, it may be beginning to spoil and should be discarded. You should also be wary of any funky or unpleasant odors, slime, or tackiness – those are clear warning signs of spoiled meat even if it still looks reddish-brown. When in doubt, remember the old adage: “When in doubt, throw it out.”
Storing Ground Beef to Maintain Red Color
While harmless, the browning of ground beef may make you think twice before using it. To minimize discoloration:
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Store ground beef in the coldest part of your refrigerator, which helps slow the oxidation process.
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Place the meat in a shallow airtight container or resealable plastic bag, removing as much air as possible. Vacuum sealing is ideal.
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Use ground beef within 1-2 days of purchase for best color and flavor. Freeze any you won’t use right away.
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If freezing ground beef, wrap it tightly in plastic wrap or place in freezer bags, squeezing out excess air.
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Once thawed, use refrigerated ground beef within 1-2 days. The oxidation process restarts when exposed to air again.
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Avoid repeatedly opening/closing the package which allows oxygen to react with the meat.
What will bad ground beef smell like?
Spoiled ground beef will have a pungent, putrid smell. Ground beef that is safe to eat typically has little to no perceptible smell.
Why Does Ground Beef Turn Brown?
Before thick cuts of beef are ground into hamburger, they possess a purple-red hue toward the center.
But when butchers slice into fresh cut beef and grind it into hamburger, oxygen comes in contact with a naturally occurring protein called myoglobin.
This interaction changes the purplish beef to a temporary cherry-red that consumers find appealing.
After the hamburger — or any cut of beef — is packaged, packaging materials reduce the amount of oxygen making contact with the myoglobin.
This results in ground beef turning brown.
Of course, technical explanations about why your hamburger is no longer red don’t necessarily satisfy everyone’s concerns.
What we’re often wondering is why the ground beef turned brown after being properly refrigerated.
…and primarily is the hamburger safe to serve loved ones?
Because of the natural process that occurs between oxygen and myoglobin, the answer is usually a resounding YES!
Watch this video to see how ground beef can turn brown within a just a few hours through a perfectly natural process.
Beef: Red on the outside, brown on the inside
FAQ
Is ground beef safe to eat if it turns brown?
Is it okay if raw beef is a little brown?
Color: Fresh beef is typically bright red. If it has turned a dull brown or gray, it may still be safe to eat, but it’s a sign that it’s starting to age. If you see any green or unusual discoloration, it’s best to discard it.
How to keep ground beef from turning brown in the fridge?
Vacuum sealing and putting it in a normal fridge would probably slow down the rate of browning, especially for meat in the middle. That said “brown” meat is perfectly safe to eat as long as there is no strange odour.
How can you tell if ground beef is spoiled?
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Color:Fresh ground beef is typically a bright red or burgundy color. As it spoils, it can turn gray or brown, especially on the outside. A gray color can occur due to the reaction of meat pigments with oxygen, but it doesn’t always indicate spoilage.
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Texture:Fresh ground beef should have a firm, slightly tacky consistency. If it feels slimy, sticky, or mushy, it’s likely spoiled.
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Smell:Spoiled ground beef can have a sour, rotten, or ammonia-like odor.
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Other Indicators:Mold growth on the surface of the beef is a clear sign of spoilage and should be discarded. Additionally, check for packaging damage, such as tears or leaks, which can allow bacteria to enter and spoil the meat.