Why does fresh meat sometimes have patches of a purplish colour in it?

Question

i was in a meat market today and a lot of the meat there had like patches of really dark colour here and there it was off putting what is it

The meat was fresh it wasnt a stamp there was a lot more dark colour ilf you turned the meat over

The meat was fresh it wasnt a stamp there was a lot more dark colour ilf you turned the meat over

The meat was fresh it wasnt a stamp there was a lot more dark colour ilf you turned the meat over

The meat was fresh it wasnt a stamp there was a lot more dark colour ilf you turned the meat over

Answer 1

You may be talking about the stamp of the USDA, that says that it is okay. Usually this is done on fat.
When meat is ground, the enzymes begin reacting with the air. The outside stays redas the memoglobin takes in oxygen, the inside gets a darker red, purplish cast with no oxygen available.. If something eally bothers you in a super market, ask the butcher.

Answer 2

Well, to start with, meat is rarely fresh to begin with, as it is aged. The reason for the patches of dark is because meats are injected with antimicrobial agents containing bleach and peroxide. This is done by machines with tiny needles that inject the meat with the solutions. When the machine reaches a low level of fluid, it often misses some of the meat, and the areas that are not injected become discolored. I havent eaten meat in years after learning this about it, as I also found it contains other things that I am allergic to. Chicken is pumped full of "enhancers" or "solutions" that contain genetically modified soy, wheat, and other ingredients. Meat discolors as the amines (like histamine, glutamine, etc) develop.

Answer 3

Meat turns red when exposed to the air. if you cut through beef, its dark inside, leave it for a while it will go red. Same with lamb, but you have to look more carefully. Pork is bled at the point of slaughter, so the meat is always white, Chicken is white meat. Game, still reacts the same.

Answer 4

Usually it's an FDA mark stamped onto the meat with purple food dye.

Either that or it's a part of the meat that had quite a few blood vessels in it. I know that sounds gross but it's normal.

Answer 5

I think its from the stamp they use to stamp the meat with when inspecting it.

Answer 6

It's an FDA stamp made of edible food dye

Answer 7

ask you meat dept fresh is all one color they probably mixed some meat together
don't buy it ask the butcher what it means

Answer 8

I know roast beef does that a lot especially if it starts to rot. Maybe its rotting

Answer 9

Its a good thing, it has not been exposed to oxygen very long.

Answer 10

you would be purple if someone battered you and carved you up on a plate. ooha