Q: Is the dark colored frozen meat an indicator that the meat has gone bad?

A: No. The color of meat, whether it is frozen, chilled or thawed, is affected by the presence (or absence) of oxygen. As frozen meat is vacuum sealed, it is seen to be darker in color as oxygen is not present. The vacuumed packaging helps to prevent meat from becoming rancid, and prolonging its shelf-life when kept in proper, refrigerated conditions (we are using -18 degress of freezing temperature). Once frozen meat is exposed to oxygen in the air, it will return to its actual color.



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