Defrosted meat (beef)

While color is not necessarily an indication of overall quality, consumers tend to select fresh meat products with their eyes and so perceive colour to be directly linked to a product’s state. Discoloration can occur due to the formation of metmyoglobin from myoglobin, which creates a harmless, yet unappealing, brown color.  For example, when frozen beef is defrosted, the discoloraion will occur. Befresh™ DA can stabilize the red color of defrosted meat products for several days.

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