Why is supermarket meat so red

The meat was analyzed in a lab, which found that both cuts were loaded with bacteria. Mills told Inside Edition. John Niccolai heads a union that represents butchers in N. He thinks meat should be fresh cut in stores by trained butchers. Niccolai suggested that Inside Edition visit a supermarket in New Jersey and talk to a union butcher.

URL Name. Related Articles What determines the color of meat? Why does the color of food change when frozen? Does the color of beef indicate freshness? Why are white and dark meat of poultry different colors? Are duck and goose "red" or "white" meat? Trending Articles How long is meat or poultry safe to use after the sell-by date?

How long can you store eggs in the refrigerator? How long can you freeze chicken? What Are Nitrites? Today, sodium nitrite is the most common food preservative. Red Meat Fresh meat in the supermarket is red because of the pigment called " myoglobin ," which stores oxygen in muscle cells. What Nitrites Do Nitrites keep meat red by bonding to the myoglobin and acting as a substitute for the oxygen. Become an Indiana Public Media supporter.

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