Why does cooked beef look green in some places?

1.The green color of beef may be related to the water retention agent: if some foods in order to increase the water content of the meat and keep the meat tender, the water retention agent that can be dissolved in the meat will be injected into the meat, which will cause the meat to be green after eating and processing, if the food company uses it in accordance with the standards of food additives, it will not be harmful to the human body, but if it is used excessively, it will affect the intake of other trace elements by the human body.

However, at present, the standard for the use of water retention agents in China is still blank.

2 The green glow of beef may be related to beef spoilage: beef changes color when it comes into contact with oxygen in the air. When fresh meat is placed in the air, it will start bright red, and after about 30 minutes, the color will deepen and turn purple, and as time goes on, the color will turn brown again, and this change will be reversed in a short time, that is, the color of the meat will also turn red.

However, if it takes too long, the surface of the meat will deteriorate, and the meat will become brown, green or even rotten, making it inedible. In addition, if the shelf life of meat is shortened after water injection, oxidation reaction will occur after storage for too long, and discoloration may be a sign that the beef has deteriorated. If you continue to store it, it will even emit a foul smell, and such beef should never be eaten.

3 The green light emitted by beef may be related to excessive copper ions: some farmers feed beef cattle with excessive copper ions, and after beef cattle eat feed, copper ions will remain in the body, so that cooked beef emits green light. However, it has not yet been determined whether this beef will cause excessive heavy metals.

4 Beef glow may be due to normal mineral precipitation: beef is rich in trace elements, including protein, zinc, copper, the most abundant of which is "iron", which is most likely to precipitate in the lower part of the cattle such as legs, tendons and other parts. It appears golden yellow or golden green, and sometimes reflects depending on the angle.

5 Beef glow may be due to light refraction: Some experts and scholars have pointed out that the green luster of beef may be due to the reflection of the cross-section of the beef muscle fibers that are cut, and the natural light refraction phenomenon caused by the myoglobin in beef after contact with the metal blade. It's not spoiled.

But until now, there is still no definite statement that can prove the real reason why beef turns green, and it is not a common thing for beef to turn green. Experts suggest that although it is not possible to determine what caused the beef to turn green, it is best not to continue eating it if the public finds that the beef is turning green, just in case.

The greenish color of cooked beef after a few days may be due to the fact that it has been left for too long, coupled with improper storage, which has caused the product to spoil. After spoiling, a large number of bacteria are produced on the spoiled beef noodles and then oxidation reactions occur, and eating spoiled beef may lead to rapid enteritis, diarrhea and other diseases. If there is blood in the beef, the bruised part may appear dark blue after cooking, which does not affect normal use.

Beef is rich in protein, amino acid composition is closer to the needs of the human body than pork, can improve the body's ability to resist disease, and is particularly suitable for growth and development, post-surgery, post-illness recuperation in replenishing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic for the cold winter. Traditional Chinese medicine thinks:

Beef has the functions of nourishing qi, nourishing the spleen and stomach, strengthening muscles and bones, dissolving phlegm and relieving wind, quenching thirst and salivation. It is suitable for people with sagging middle qi, shortness of breath, weakness, muscle and bone soreness, anemia, long-term illness and yellow face. <>

I have never eaten green beef when I am so old, if I see this, I will definitely throw it away.

1. Physical reaction, the situation of beef turning green after cooking is normally a physical reaction, because the meat quality of beef is relatively tight, and the cooked beef shows the phenomenon of dehydration, and the beef will be green after slicing it in the light, and the light ratio is different, and the shade of green is also different, this physical phenomenon is called grating diffraction.

2. Artificial preservatives.

The greenish appearance of beef may also be due to the addition of artificial preservatives, and some black-hearted merchants want to make the beef have a shelf life.

Longer, a layer of preservatives will be applied to the surface of the beef, which will also turn green after cooking, and the beef with added preservatives has an off-flavor that can be discerned.

3. If the beef is green because of simple grating diffraction, this kind of beef is edible, and this phenomenon means that the beef is very fresh and of good quality, and it can be eaten with confidence. However, if it turns green because of the addition of preservatives, it is best not to eat it, which may have health effects.

There are three possible scenarios for the beef to turn green:

1. Caused by excessive copper ions in beef.

2. If the beef is stored for too long or the storage method is unreasonable, a large number of bacteria are produced on the surface of the beef, and then the oxidation reaction occurs.

3. It may be that I bought water-filled meat. The green color of beef is mainly caused by water injection, the storage period of beef will become shorter after being injected with water, and oxidation reaction will occur after storage for a period of time, and the discoloration may be that the beef has deteriorated, so the beef cannot be eaten.

Precautions for beef purchases

1. When buying beef, it is best to have a little humidity in beef, but we should also pay attention to it, if the moisture in the beef is too heavy, such beef must be careful, it is likely to be buffalo meat.

2. When buying beef, don't buy beef that is too dry. If you can't tell the beef, whether it's wet beef or dry beef, when you buy beef in the future, you can press it with a paper towel, a good beef will not completely wet the paper towel, but it can leave a little grease on the surface of the paper towel, such beef is the best.

The beef is a bit green, because the vendor soaked the beef in preservative liquid, which can make the beef last longer.