🔷 Red meat:

👍Fresh meat, suitable for consumption, can be another color apart from bright red. Do not rush to throw it away if it takes on a slightly different shade. If a steak looks brownish-red, this is normal. This reaction is explained by the long exposure of the protein to the air. A gray color is safe too. Also, don’t worry if the meat’s center becomes brown. It takes on this color because oxygen doesn’t penetrate very deeply into the meat. Also, a rainbow sheen doesn’t always mean a product is spoiled, it could just be the coloring from reacting with things like iron and grease.

👎 If the meat looks faded or too dark, it is a sign that it has aged. A green color also serves as a signal that the product should be thrown away.

🔷 Poultry:

👍 There is a huge variety of poultry that is grown especially for the dinner table and it might be quite hard to distinguish good meat from bad meat if you are only judging by the color. Raw poultry can be from bluish-white to yellow. Even the same types of the same breed can have significant differences. Darkening around the bones and all sorts of shades of pink and red are completely normal signs that this meat is absolutely safe.

👎 If poultry meat turns a grayish color it’s not safe for consumption. A green color is also a bad sign.

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