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New Video Addresses Myths About Meat Color and Safety

Thursday, March 26, 2015

(North American Meat Institute)

NAMI and the American Meat Science Association released a new video in the Meat Mythcrushers series addressing common misconceptions about meat color and safety, rebutting the claim that beef has spoiled once it turns brown. The video, which marks the 43rd in the series, features Brad Kim, Ph.D., assistant professor of animal science at Purdue University, who explains the science and factors contributing to meat color, noting the particular role oxygen and myoglobin play in changing the color of meat from purple, to bright red to brown depending on the level of exposure. Kim also discusses the reasons why some meat products show a "rainbow color" in certain light and offers advice regarding ways to determine meat's safety, including checking the "use by" date on a package, or the presence of an odor.

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