Metmyoglobin Formation in Ground Beef

In making ground beef, some air is introduced in the grinding process. When ground beef is packaged in overwrap film, plenty of oxygen is available to generate the bright red color of lean on the surface. Because there is some, but not too enough oxygen deep within the product, it causes the meat to turn brown. When the product is allowed to come in contact with oxygen, it usually will bloom to the bright red color like the surface.

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