“Factors that increase risk include fat level and type, exposure to oxygen in the package and compounds that catalyze ...

Patches that change color as raw meat freshness deteriorates in sealed refrigerated products could soon become a reality on supermarket shelves, making it easier for shoppers to know if it's still ...

In another series of reactions, red meat changes color based on the transformation of a protein called myoglobin. Myoglobin remains partially intact when meat is cooked at lower degrees of ...

Hailey Mouser conducted a 10-day color panel on the meat after processing. This color change would only be for a short time span in the meat. It would not prolong the color change for a ...

Although the setup required to accomplish this feat is currently complicated, this finding could provide more understanding ...