Ground beef turns bright red on the exterior due to myoglobin reacting with oxygen, while oxygen-deprived interior meat naturally remains grayish-brown.
A darker interior color does not automatically mean spoilage, provided the beef lacks a sour odor, slimy texture, or damaged packaging.
Safe handling requires storing ground beef promptly, using or freezing it within two days, and cooking it to an internal temperature of 160°F (71°C).
Understanding oxygenation prevents unnecessary food waste while keeping shoppers vigilant about genuine signs of spoilage and proper food safety.
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