Tag Archives: metmyoglobin

Brown color inside packages of ground beef

One of the frequent questions we have received from consumers over the years is this one: “Why is my package of ground beef red on the outside, but brown in the middle?” We have had this question and answer on the Meat Science web page for years and have received many notes from retailers who have thanked us for providing this response to a question they have received many times from skeptical consumers. In steaks and roasts packaged in overwrap film, the color of the outside of the… Read More →