Is the pork meat bought in supermarkets bad? Experts tell you why the color change

A few days ago, I went to the supermarket to buy a box of pork meat and came back. As a result, when I bought it back, part of the meat turned brown. The child was amazed that the meat had lost its weight, but Wei En smiled and took the opportunity to do an opportunity to educate him. This brown meat was actually not bad.

The color change of refrigerated meat is caused by hypoxia, which actually causes this brown change in sealed boxed meat or boxed meat slices, especially in places where it is difficult to contact the air, such as the bottom or center of the meat. The reason for its formation is simply that muscles are hypoxia.

The color of the meat comes from the muscle protein contained in the muscle, and the muscle protein itself is purple-red; and when the muscle is cut and exposed to oxygen, the muscle protein is combined with the oxygen to form a fresh red oxygenated syrup protein. The fresh red color of oxygenated sarcoprotein is the color we usually think of meat.

However, if under hypoxia sealing conditions, such as the supermarket's fresh membrane sealing package, too little oxygen is not enough to form oxygenated tangerine protein, but there will not be no aerobic atmosphere at all, so the tangerine protein will form. Therefore, some skin proteins will produce oxidative reactions and form change skin proteins. At this time, the color of the flesh is brown. Moreover, this state is reversible, so if the insulating membrane is opened at this time and the flesh is reconnected to oxygen, the brown part will have the chance to regain redness.

What is sarcoprotein?

Kartin, also known as skeletalin, is the main oxygen pigment of muscle tissue. It is mainly found in the heart and skeletal muscles, and is responsible for the storage of oxygen in the muscles. The structure of the red protein is very similar to the hemoglobin structure in the blood. They are both protein molecules, containing a proheme (heme) structure and an iron at the center. This complex protein structure and oxygen are very good, so hemoglobin can transport oxygen in the blood, and redox is responsible for storing oxygen in the muscles.

Pay attention to whether there is a rotten smell.

So if you see this box of brown meat brown, although you don’t like it very much, it does not mean that it is bad. Don’t rush to lose it.

If it does not produce a rotten smell and does not have too slippery surfaces, such brown meat can still be eaten safely. At most, it just means that it has been stored in refrigeration for more than a few days, so don't waste it easily. This is also a way to reduce food waste.

Frequently Asked Questions for Other Meats

Rainbow Beef is a normal phenomenon, not a mechanical oil, nor a plasticizer, and a large analysis of the parts of the pork! Do you know what meat you eat? How to eat it tastes good?

The truth about pigs

Original source: Wei'en's food and farming life