The red color is caused by myoglobin, a protein in muscle tissue, interacting with oxygen, and it's brightest when the meat is fresh. However, as the meat ages, it will darken due to oxidation ...

The trouble with delicious deli meat is that it doesn't last long in the fridge. You can freeze it if there's no other option ...

But if your meat is still packaged tightly, still a bright color and doesn’t have an odd smell, rest assured it is likely safe to cook and eat! Sources: USD A : “How Temperatures Affect Food” ...

To preserve the red/pink color of meat. To improve flavor by suppressing fat oxidation (rancidification). To prevent the growth of bacteria, improving flavor and cutting the risk of food poisoning.

Fresh meat spoils quickly, and freezing it is a common preservation method. ... For example, freezing and thawing meat more than one time might cause color and odor changes, ...

Eating meat has some known health benefits such as being a good source of fatty acids and nutrients like iron, zinc, and B vitamins.But all meats are not considered equal. Red meat, for instance ...