are steaks still good when change color
Jupiterimages/Photos.com/Getty Images. Many consumers base their decision on which steak to purchase in the supermarket by its appearance, believing that a bright red color is a good indicator of its freshness. However, it is natural for a piece of raw steak to change from red to brown color. While it is natural for beef to lose its red color, color change can also be due to freezer burn and spoilage. Fresh cut beef is burgundy or purplish in color because it contains a lot of myoglobin, which is purplish-red in color. The red color of raw meat is mostly the result of oxygen exposure. When the myoglobin is exposed to oxygen, it becomes oxymyoglobin, which turns the steak into a bright red color. To maintain the bright red color consumers prefer, supermarkets use a plastic wrap that oxygen can pass through to package the beef.