Why Does Meat Turn Brown?

Do you like your meat to be dark in color? Well, if you do, you might be interested to know what the color is, and why it changes. In this article, we’ll show you why your meat turns brown and what you can do to slow the process down.

How To Stop The Browning

There are several reasons why meat turns brown. The first of these is oxidation. This is the chemical process that causes discoloration in food. The process is similar to what happens when rust forms on a metal. In this case, the discoloration is not as obvious, but it can still be seen in darker cuts of meat, such as loin or flank. The second reason why meat turns brown is exposure to air. This can be from being cut or stored for too long. Some methods of preparation can also affect the color. Cooked foods will typically be darker in color than raw foods. The third reason why meat turns brown is exposure to smoke. This can occur during the smoking process. In this case, the meat is exposed to smoke before cooking, which can cause the colors to increase. Some meats have flavors that promote browning, such as asparagus, lamb, and chocolate. These flavors will cause an increase in color and add a distinct flavor.

The Cause of Browning

Some meats, such as beef, chicken, and pork, turn brown when cooked. This is because when heat is applied to meat, it begins to produce the chemical responsible for this process called lipoxygenase, or LOX. This chemical process causes a series of reactions, leading to the browning of the meat.

How To Stop The Process

Your main three reasons for meat turning brown are acidic pH, bacterial action, and oxidation. The first one, which is known as acidic pH, will be dealt with here. Acidic pH is the process of meat turning brown when it is exposed to oxygen in the air. This is because the oxygen reacts with the acids in meat. This process is important when curing your meat as it helps to preserve the meat. However, if the meat is not acidic enough, then the oxygen won’t react with the meat, and the meat won’t turn brown. So, the goal here is to reach a pH of 5.2. To do this, you need to use a curing salt, which is a chemical called sodium nitrite.

Why Does Meat Turn Brown?

There are a few main reasons that meat gets a dark brown color. First, the meat contains myoglobin, a pigment that turns red when it oxidizes. Oxidation is the chemical process by which organic matter becomes damaged and deteriorates. Second, the meat contains iron. When this iron oxidizes, it produces free radicals, which damage the meat.

How Do You Know That Food Has Turned Brown?

Meat usually turns brown due to the Maillard reaction, which is an amino acid oxidation reaction. This reaction can happen when a piece of meat is exposed to high heat, and the amino acids in the meat release their hydrogen and combine to form a dark and crispy crust on the outside of the meat. The Maillard reaction can also happen when meat is exposed to a large amount of heat, such as from the oven.