COLORS: This image shows raw ground beef with myoglobin in different chemical states. From left, the states are deoxymyoglobin (lacking oxygen, typical if vacuum-packed), myoglobin (exposed to oxygen, typical state on store shelves), and metmyoglobin (oxidized, indicating longer exposure to air, but safe to eat if within its expiration date, and it isn’t slimy or foul-smelling). Photo courtesy of the Kansas State University Meat Science Program

Consumers typically associate the freshness of meat with its color. So the red or pink lighting at the meat counter is a marketing attempt to make the meat look more desirable. But even if the meat isn’t the same bright red or pink under the lighting of your own refrigerator, that doesn’t necessarily mean it isn’t fresh or safe to consume. Many different factors can influence the color of meat. Let's get down to the fundamentals!

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