_____ For instance, it’s common for beef to turn more of a brownish shade, due to oxidation. When I want to cook it I let it defrost in the fridge but when I do that it turns brown and looks bad. IDK why anyone would cook a turkey in the traditional way. Turning brown is not a problem. When raw beef starts to turn brown or gray (even if it's just a small portion of the package), it's time to perform the smell and touch tests right away. Tightly wrapped ground beef should easily be good for 6 months in the freezer. But why does ground beef turn brown in the middle? Albeit the white meat is a tad dry for my taste. The oxidation process is a result of the bound iron molecule in myoglobin going from the ferrous to ferric form. In ground beef, things are a little bit different than in a steak or roast. my husband saw that it turned brown and worried me that it is no longer good to cook and eat. Ground beef is the most versatile beef ingredient, making it the most commonly purchased beef item around the world. It's simple really: Once exposed to oxygen, ground beef will turn brown, and that is perfectly normal (via The Takeout).This is similar to what happens to apples, avocadoes, and eggplants when they get a whiff or two of fresh air. As long as the beef you are storing is not malodorous, it … i just broke open the package today and broke the meat apart. Here’s what’s really happening when it turned brown: (from Meat Made Best [1] ) What’s making that meat so read is the presence of myoglobin in the beef. Though I forgot to turn down the oven temp after 30 minutes, the meat was incredibly juicy and the skin was so crunchy and delicious! When raw meat goes truly bad, on the other hand, other signs of spoilage are usually present, including an off odor, a sticky or tacky feel, or a slimy appearance. So, what does it mean if your ground beef has gone from its bright, reddish-pink color to a brownish gray? There are many reasons that meat can turn brown. Cooking meat at a high temperature browns meat because of the maillard reaction. Hello, I am pretty new to using a Food Saver and I have a question about what I have noticed with beef.I buy beef at the local store and its looks nice and red and I come home and put it in the vacuum bags and seal it and toss it in the freezer. The fact that the meat in your refrigerator has turned brown simply means that the remaining blood in it has drained out. And as detailed here , raw steak can be safely refrigerated for three to five days. It's normal. i bought ground beef in march and immediately placed it in the freezer. i took it out about 2 days ago to defrost it on the counter, but later decided not to cook it. Because so much of the meat is exposed to air when ground beef is made, the myoglobin gets saturated with oxygen. 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