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