If Meat Changes Color, Has It Gone Bad?

What Causes Meat and Poultry to Change Color?

From red meat to poultry, here's why meat can change color and what it means.

Red Meat

Appearance no doubt plays a big part in what we think of as fresh, and in the case of red meat, you probably equate a bright-red color with freshness. This color is a result of the protein in meat called myoglobin, which turns into oxymyoglobin and produces a vivid red color when it comes into contact with oxygen.
Not all red meats are the same color, though — color is influenced by factors like diet, sex, exercise, species, and especially age, which can produce darker-colored meat.
Prolonged exposure to air and light will also darken meat that starts out bright red, as you've probably seen when pre-formed hamburger patties start to turn gray, but are still red or pink inside. Color changes can also occur if raw meat is frozen, where it can fade or darken in color.

Poultry

Raw poultry can sometimes have a bluish tone to the meat or bright-yellow skin, which might seem strange if you're used to pink iridescent meat and whiter skin. As with red meat, the color variations result from differences in diet, breed, exercise, and age. Poultry can also change in color when frozen.

So Is It Safe to Eat?

The good news is, even if there's a color change — which might not be as visually appetizing — the meat or poultry is still perfectly fine to eat if stored properly in the refrigerator or freezer and consumed within a safe period of time (up to two days for ground meat and five days for other cuts).
What you really want to watch out for even more so than color change, is meat or poultry that has a bad odor or is sticky, tacky, or slimy to the touch. Let your other senses be your guide in these instances.

5 Fast Fixes for Cooking Fails

• I still cry whenever I slice onions

Chilling the onion for an hour in the refrigerator before chopping. The cold temperature slows the formation of the sulfur compounds that are released when the onion is cut. If you chop quickly enough while the onion is cold, you may not tear up at all

• How can I save an oversalted dish

Serve it over an unsalted starch or grain, such as rice, potato puree, polenta, or quinoa. Accompany the food with a sweet, fizzy wine, like Prosecco or Champagne, or even sparkling water. Bubbles cleanse the palate of salt, which means every sip refreshes your taste buds.

• I'm making guacamole, but the avocados are hard as rocks

Place avocados in a brown paper bag with a banana, then leave the bag on a sunny windowsill for 18 to 24 hours. Together, the banana and the avocados release a large amount of ethylene gas, which can hasten ripening. If you can't wait a day, try this trick from California avocado grower Carol Steed: Place 2 peeled, pitted avocados in a blender with 1 cup peas (fresh, or frozen and thawed); pulse until smooth. The peas will help soften the consistency of the unripe avocados but won't affect the flavor.

• I accidentally made dinner too spicy

There are a few ways to tone down overly fiery food. Sara Moulton, a chef and the host of Sara's Weeknight Meals on PBS, says sugar is an unobtrusive antidote—especially for soups, chilies, and stews. Add it in ½-teaspoon increments, and taste after each round. You can also dilute spiciness by adding more of the main ingredient.If you're cooking meat, add some more meat." Another option: Plate the dish with a garnish of soothing dairy—like a dollop of cool ranch dressing alongside way-too-hot wings.

• My pots have baked-on stains

To remove interior spots, put an inch of water and 2 drops of dish soap in each pot and bring to a boil. Let the liquid simmer on low heat for 5 minutes, then pour it out and scrape off loosened bits with a plastic spatula.