A bright red steak in a supermarket case can look fresh, appealing, and safe, but color alone does not prove any of those things. Meat changes color through chemistry, packaging, and exposure to oxygen. The cut that appears most vivid under display lights is not automatically the newest product or the best value. Shoppers need to look beyond the shine before deciding what belongs in their basket. Vacuum-sealed beef offers a clear example. Without much oxygen inside the package, fresh beef can appear deep purple rather than cherry red. Once the meat is exposed to oxygen, its pigments change and… ….What happened next changed everything… FULL STORY on the next page. TAP ” CONTINUE READING. ” 👇.
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