2006-09-21 16:43:24 · 16 answers · asked by FIP 1 in Food & Drink ➔ Other - Food & Drink
there is less oxygen in the middle.
2006-09-21 16:44:39 · answer #1 · answered by want it bad 5 · 0⤊ 0⤋
The oxygen theory sounds pretty good.. I would also like to add that a number of grocery stores are in the habit of mixing older meat with the fresher meat in order to sell it before it goes bad. I pay for fresh meat, I expect fresh meat. I have taken back more than one purchase because the meat (usually ground beef) would be darker in the middle when I opened the package. A family friend who happens to be a part time butcher tipped us off to this practice so that we wouldn't get ripped off. Just thought I would pass it on.
2006-09-21 17:01:44 · answer #2 · answered by psykobarbi 2 · 0⤊ 0⤋
The answer from wrong and bad is correct. There is less oxygen. Actually, the oxygen only gets to the outside of the ground.
2006-09-21 16:46:18 · answer #3 · answered by Le' Chef 2 · 0⤊ 0⤋
Not sure this is the right answer, but it will turn brown on the outside, but remain pink on the inside, which means its still good to use. if the ground beef is brown all the way through it will be borderline.. check by smelling, if it smells funny it is spoiled
2006-09-21 16:47:57 · answer #4 · answered by kokaneenut 3 · 1⤊ 1⤋
I my opinion it is because the out side has had a chance to lose some of the blood and it goes toward the center. My mother said it was because of the air being able to reach it.
2006-09-21 16:47:31 · answer #5 · answered by carmen d 6 · 0⤊ 0⤋
In stores the meat that is not sold within a certain time frame is sometimes repacked with fresher "reddish" meat packed around the older "darker" meat. As far as I know this is legal as long as the older meat is not out of date.
2006-09-21 16:51:21 · answer #6 · answered by scotty w 2 · 0⤊ 0⤋
Oxidation
2006-09-21 20:05:34 · answer #7 · answered by Joe M 2 · 0⤊ 0⤋
outside of the meat gets air and the inside does not so it is redder than the outside. this means the beef is not all that fresh, look for red meat on the outside so you know it is fresh...
2006-09-21 16:45:58 · answer #8 · answered by churchonthewayseniors 6 · 0⤊ 0⤋
If it is not wrapped tightly, the air turns the outside a brownish color. I personally would not buy it this way. Who know what else got in besides the air :-)
2006-09-21 16:49:48 · answer #9 · answered by rvogelpohl2001 4 · 0⤊ 1⤋
Oxygen acting upon the outer surface first.
2006-09-21 17:02:13 · answer #10 · answered by Anonymous · 0⤊ 0⤋
a friend of mine works in thee meat departmen she said it where the air hits it when its being ground up and packed
2006-09-21 16:56:02 · answer #11 · answered by Jeannie T 3 · 0⤊ 0⤋