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Fresh Ground Beef Color: A Consumer Guide

Consumers expect fresh ground beef to be bright-red, but at times it may appear brown, mottled red and brown, or even purplish. Color variations can be confusing and may lead to the rejection of acceptable ground beef.

This publication helps explain where meat color comes from; if brown ground beef safe; and if packaging makes a difference. It also shows external and internal color changes over time.

Vacuum packaged meat excludes oxygen and the meat will appear purplish-red.

Learn more at: www.bookstore.ksre.ksu.edu/pubs/MF2957.pdf

About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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