Finding gray ground beef in your fridge can be alarming if you expect bright red meat. But gray coloring inside packages is often normal and caused by the absence of oxygen inside.
Myoglobin is the pigment that turns beef red when exposed to air. In packaged meat, oxygen only reaches the surface, causing it to appear red, while the interior remains gray or brown naturally. This is not a sign the meat is spoiled.
If the outside surface loses its red color or the whole package turns gray, signs of spoilage may be present. Time and oxygen cause oxidation, changing color and possibly allowing bacteria to grow.
Always check smell and texture. If beef smells sour or rancid or feels slimy, discard it. Cooking cannot remove toxins from spoiled meat.
Use by dates are important. Although beef can sometimes be safe after the sell-by date, suspicious signs mean don’t risk it. Keep ground beef cold and use within a few days or freeze it.
Thaw frozen beef in the refrigerator to stay safe. Cook to 160°F inside to kill bacteria and enjoy a healthy meal.
