When you buy meat in a grocery store, is it naturally red or do they put red food coloring on it?

My husband and I were going back and forth about this last night and he finally told me to ask you guys! I'm not allowed to say who thinks what though. Haha!

Asked by ~Smiley~ 53 months ago Similar questions: buy meat grocery store naturally red put food coloring Food & Drink > Cooking.

Similar questions: buy meat grocery store naturally red put food coloring.

The process is called gas flushing. The ready-packaged meat is vacuum-sealed with carbon monoxide & keeps fresh looking Almost all meat that is ready-packaged is sealed with Carbon Monoxide to keep it looking fresh much longer than naturally. I do not know of dye being used unless it's pre-seasoned with spices which can add color.To avoid this, only get meat fresh cut from the butcher.

Most larger food stores have butchers who are glad to cut, wrap and educate you about your selection. Here is an article about this subject in About.com.So.. who said what? Sources: experience .

The meat is naturally red - but... Fresh meat is naturally red in color. Supermarkets do no dye or color the meat itself. What most do though, is use special lighting - either red-tinted or UV lighting.

Thus, a nice steak may look considerably better in the case than in your refrigerator. You can tell what type of lighting they are using to enhance the look of the meat by the color of the fat. If the fat looks pink, they are using a red-tinted light.

If the fat looks bright white with blue overtones, they are using UV lighting in the case. Almost all supermarkets use the UV lighting now.. it tends to make colors more vivid when used in conjunction with standard fluorescent lighting.

It really is that color, unless they've adulterated it Red meat really is red. That's not blood (there's no blood in the meat you buy) but muscle tissue. (Technically, it's myoglobin, which is a molecule related to the red component of blood, but it's not blood.) But red meat turns gray when exposed to oxygen.

So they wrap it tightly and fill the packages with nitrogen to keep the oxygen from getting to it. They're also allowed to use a little carbon monoxide, which does an even better job. Some unscrupulous butchers will use too much carbon monoxide, sulfites, nitrates, or dyes to keep it looking red longer, but that's illegal and rare.

PamPerdue's Recommendations On Food and Cooking: The Science and Lore of the Kitchen Amazon List Price: $40.00 Used from: $15.00 Average Customer Rating: 5.0 out of 5 (based on 129 reviews) My source for all things nerdy about food.

Depends on the store Good quality meat market sell the freshest meats possible. Prewrapped meats in large chain stores usually put some sort of additive to make the meat look red and fresh. (Not Good) My brother was a meatcutter in grocery store and then in a specialty meat market.

The grocery store added blood, that they saved from other cuts of beef and added it to the day old meat and repackaged it. The Meat Market sold the day old as day old and reduced the price, with the customer knowing it was not fresh that day.

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How about a good Italian meat ball recipe. Store bought reminds me of dog food. Anyone got a great recipe?

I just came back from the grocery store. Couldn't believe my eyes, what do you think?

After messing up and attempting to correct an EBT (Food Stamp) transaction, a grocery store (please see details).

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.