What s the matter with the green color on the beef, and the red outer layer of the beef and the pork

Beef is a meat food that we often eat in our lives, and it is rich in fatty acids.

and protein, especially for people who are in the gym, eating more beef can be very beneficial for growing muscle. If the beef is cut green, it is mainly related to the water retention agent in the beef, in order to ensure the shelf life of the beef.

For extension, it is necessary to add some additives to the beef, and it is necessary to consume the beef correctly according to the situation.

1.The green color of beef may be related to water retention agents:

part of the food if in order to make the meat moisture content.

Increase, keep the taste of the meat fresh and tender, will inject a water retention agent that can be dissolved in the meat into the meat, which will cause the meat to appear green after eating treatment, if the food company follows the food additives.

The standard use will not be harmful to the human body, but if used in excess, it will affect the human body to other trace elements.

ingestion. 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 over time, 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.

The discoloration may be a sign that the beef has gone bad. If you continue to store it, it will even give off a foul smell, and such beef is absolutely inedible.

3.Beef glows green and may be associated with copper ions.

Exceeding the standard: Some farmers feed beef cattle with excessive copper ions, after beef cattle eat the feed, copper ions will remain in the body, so that cooked beef glows green. 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", this precipitation phenomenon 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 can sometimes be reflected depending on the angle.

5.Beef glowing may be due to the phenomenon of light refraction:

Some experts and scholars have pointed out that the green luster of beef may be the reflection of the cross-section of the beef muscle fibers that are cut, and the myoglobin in beef.

A phenomenon that refracts natural light when it comes into contact with a 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.

I believe that some friends have been to the market to buy beef, and most of the beef in the market is cut and sold. But the beef we buy in the supermarket is not cut and sold, and the beef in the supermarket is packaged in vacuum. So the beef can only see the color on the outside, but the color on the inside is not visible, and sometimes when you buy beef in the supermarket, you will buy beef that is bright red on the outside and dark red on the inside.

Then some netizens said why the beef bought in the supermarket is red on the outside but bright red on the inside. In fact, this is also related to the freshness of the beef, we buy beef cut and sold in the market, and the color of the beef is definitely bright red. But most of the beef bought in supermarkets is vacuum-packed and frozen in the freezer after packaging.

In this way, the blood water in the beef will not play a role in preserving, and the color of the beef will not be so red after being frozen for a long time. By now, you should know why the beef in the supermarket is bright red in color and dark red inside.

The beef is fresh when you get back and turns green when you get home for several reasons:

First, it is caused by excessive copper ions in beef.

The second is that the beef is stored for too long or in an unreasonable way, and a large number of bacteria are produced on its surface, followed by oxidation reactions.

The third is that it may also be bought with water-injected 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.

It is related to the phenomenon of "grating diffraction". Beef is made up of many muscle fibers, which are so thin that they are generally less than one-tenth the thickness of a human hair, so they are impossible to distinguish with the naked eye. When a piece of beef is cut vertically in the direction of the muscle fibers, the facets of the muscle fibers will fluoresce green, a phenomenon that is optically known as a "grating diffraction" phenomenon and is normal.

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.

Usually, if we see beef spoiled or moldy, don't eat it anymore, it is recommended that we buy beef and choose a regular market or manufacturer to buy. Hope mine is helpful to you!