The meat has changed color! Thorough explanation of causes and remedies

In fact, you can improve the discoloration of food with a little effort.

Many people may have the impression that food discoloration progresses over time. However, I don't think there are many people who have thought deeply about why the color changes.

Just because food is discolored does not necessarily mean it is inedible. However, discoloration of food can lead to a decrease in product value, and in some cases may lead to serious complaints.

So, let's take a look at the causes of food discoloration. We will also explain in detail countermeasures against the causes, so you will know what you need to be careful about to prevent discoloration, and you will be able to improve food discoloration.

This is knowledge that you can immediately put to use if you know it, so please read until the end to prevent food discoloration and increase product value!

Microorganisms, enzymes, and oxygen are the causes of food discoloration.

There are three main factors involved in food discoloration.

1. microorganisms

The first is due to an increase in microorganisms in food.

Microorganisms include bacteria, mold, and viruses, and there are a variety of microorganisms that exist, ranging from those that are useful for food to those that are associated with food spoilage and food poisoning.

The growth of microorganisms is related to temperature, moisture, and oxygen, and the influence of temperature is particularly important; food poisoning bacteria are most active at temperatures between 10°C and 45°C.

Cooked food must be cooled quickly because it must pass through this temperature range quickly.

In addition, microorganisms can proliferate due to insufficient heating and humidity, which can lead to discoloration and spoilage of food.

Discoloration caused by microorganisms has a high possibility of causing food poisoning, so you must be most careful when handling food.

2. enzyme

The second reason is due to enzymes found in food.

Enzymes are responsible for the discoloration of the cut edges of apples and the blackening of lotus roots and burdock.

Enzymes are sensitive to heat, so heating food will stop the discoloration, but they are more sensitive to low temperatures.

The reason why frozen foods change color when stored for a long time is because enzymes are active in the food even in the freezer.

Storage at -25°C or lower is required to suppress enzyme activity.

3. oxygen

The third cause is oxygen in the air.

When food is exposed to air for a long time, the oxygen in the air oxidizes the food.

Oxygen causes the brownish discoloration of meat that has passed over time, and the unpleasant smell of oil that has been used repeatedly.

In particular, oil is the most easily oxidized, and when fried foods, meat, fish, etc. are stored for a long period of time, they are more likely to discolor or change in taste.

Lipid peroxide is what is produced when oil oxidizes.

This lipid peroxide is poorly absorbed in the body, causing indigestion, abdominal pain and diarrhea, and increased cholesterol levels.

Oxidation of food not only causes discoloration, but also a decrease in nutritional value and adverse effects on the human body, so care must be taken.

Can you eat discolored food?

It turns out that there are various causes of food discoloration.

Can I eat discolored food? I would like to make decisions one by one.

The meat turned black

I'm sure everyone has experienced the reddish flesh turning brown to blackish.

This brownish or blackish discoloration of meat is caused by the meat being exposed to air and oxidizing.

Meat that has discolored due to oxidation can be eaten. However, as oxidation progresses, changes occur in the flavor, texture, and nutritional value of the meat.

Judging whether meat is edible includes not only changes in color, but also smell and the condition of the surface of the meat.

If you smell the meat and it smells sour, be careful.
It is highly likely that it is corrupted.

Meat turns green or yellow

If the surface of the meat turns green or yellow, the discoloration may be caused by mold.

Some people may think that the food is edible if the moldy part is removed, but even if the food is not discolored, mold is present throughout the food, so it is not edible.

If the meat is stringy, it is also rotten and dangerous.

If you cut an apple with a knife and leave it for a long time, the cut edges will turn brown.

This is caused by the polyphenols and enzymes contained in apples.

Polyphenols in apples include procyanidins, chlorogenic acid, and catechin, and discoloration occurs when these polyphenols react with polyphenol oxidase.

The same phenomenon occurs when bananas and lotus roots change color.

Foods that have changed color due to this phenomenon can be eaten, but because the food changes color if left for a long time, the food is often judged as not being fresh and its product value decreases.

To prevent discoloration, it is necessary to prevent food from coming into contact with air or to stop enzyme activity.

To prevent food from discoloring

Now you know that oxygen is involved in the discoloration of food.

To prevent food from discoloring, it is important to prevent oxidation, that is, prevent food from coming into contact with air.

Store food in a way that air does not come into contact with it, using plastic wrap or vacuum packs.
Oxidation progresses even when stored in the freezer, so for long-term storage it is important to store it in an airtight container, such as in a vacuum pack.

Adding antioxidants such as vitamin C can also be effective.

Device to prevent food from oxidizing

If we can prevent food oxidation and discoloration, it will be possible to maintain the freshness of food and maintain its value.

The first thing to do is to prevent food from coming into contact with air, but did you know that there is a device that prevents oxidation when stored in the refrigerator?

This is a device called DENBA that aims to maintain freshness.

⇒⇒ Click here for details on DENBA

The electrostatic waves generated by the discharge plate installed in the refrigerator activate the water molecules in food by giving them slight vibrations, preventing food from oxidizing and creating an environment that does not freeze even at subzero temperatures.

Additionally, it creates an environment that does not freeze even at -4℃, which has the effect of suppressing the growth of bacteria.

DENBA can be retrofitted to existing refrigerators and has a space-saving design.

Since it emits electrostatic waves throughout the interior of the refrigerator, it maintains the freshness of all existing storage spaces.

Conclusion

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If we can prevent food from discoloring, we can use the food in a high-quality state without wasting it.

Additionally, the freshness of food can be maintained, leading to reduced food costs and increased customer satisfaction.

If you are concerned about maintaining the freshness of your food, we recommend that you consider this.