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Home Management | Meat Safety/Kitchen safety | Food Safety | Cutlery and Utensils

MEAT SAFETY

What factors affect the color of meat?

Myoglobin, a protein, is responsible for the majority of the red color. Myoglobin doesn't circulate in the blood but is fixed in the tissue cells and is purplish in color. When it is mixed with oxygen, it becomes oxymyoglobin and produces a bright red color. The remaining color comes from the hemoglobin which occurs mainly in the circulating blood, but a small amount can be found in the tissues after slaughter.

Color is also influenced by the age of the animal, the species, sex, diet, and even the exercise it gets. The meat from older animals will be darker in color because the myoglobin level increases with age. Exercised muscles are always darker in color, which means the same animal can have variations of color in its muscles.

In addition, the color of meat can change as it is being stored at retail and in the home. When safely stored in the refrigerator or freezer, color changes are normal for fresh meat and poultry.

Does a change in color indicate spoilage?

Change in color alone does not mean the product is spoiled. Color changes are normal for fresh product. With spoilage there can be a change in color -- often a fading or darkening. In addition to the color change, the meat will have an off odor, be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it should not be used.

If the color of meat changes while frozen, is it safe?

Color changes, while meat are frozen, occur just as they do in the refrigerator. Fading and darkening, for example, do not affect their safety. These changes are minimized by using freezer-type wrapping and by expelling as much air as possible from the package.

When displayed at the grocery store, why is some meat bright red and other meat very dark in color?

Optimum surface color of fresh meat (i.e., dark cherry-red for lamb; grayish-pink for Veal Beef) is highly unstable and short-lived. When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color. The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color. However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with oxygen leads to the formation of metmyoglobin, a pigment that turns meat brownish-red. This color change alone does not mean the product is spoiled.

What causes iridescent colors on meats?

Meat contains iron, fat, and other compounds. When light hits a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from light will help prevent this situation. Iridescence does not represent decreased quality or safety of the meat.

What causes grayish or green color on cured meats?

Exposure to light and oxygen causes oxidation to take place, which causes the breaking down of color pigments formed during the curing process. Chemicals in the cure and oxygen, as well as energy from ultraviolet and visible light, contribute to both the chemical breakdown and microbial spoilage of the product.

KITCHEN SAFETY

First Aid

There can always be a mistake, and someone in the kitchen, preferably you, should be trained in at least basic first aid.

Food Poisoning, Spoilage and Temperature Control

Keep foods either hot or cold. The bacteria that cause spoilage and food poisoning grow best when food is luke warm. Be especially careful with raw poultry, seafood and foods with a base of eggs, such as mayonnaise or egg salad, or bread, like stuffings or puddings

	1.	Make sure the temperature in your refrigerator is 40 degrees or under. Get a good thermometer for the fridge, keep it in there where you can see it, and check it often.
	2.	Keep shrimp, lobster, oysters and such in the refrigerator on ice. Ideally, put the seafood on top of the ice, and the ice in a colander or other bowl with holes in it so that when the ice melts it can drain into another container.
	3.	When you want to refrigerate a hot dish, first leave it for a bit in a cool spot with the lid ajar so that it can cool down before you put it in the refrigerator. If you put a hot dish in before it cools, it will warm up the refrigerator, endangering everything else in there.
	4.	A soon as you have served a stuffed bird such as a turkey, remove the stuffing that is left in the bird so that it can cool down faster

Chemicals

In addition to the foodstuffs, there are a lot of chemicals in the kitchen compliment. Here are some that are pertinent to safety

	1.	Drain cleaners, bleaches and strong acids can be dangerous. Never mix different types of these products, explosions or dangerous gasses may result. Make sure these are always used strictly according to the directions on the package, and make sure that the containers are properly sealed when not in use.
	2.	Carbon monoxide results from incomplete burning of fuel. Monoxide poisoning can result from improperly adjusted or poorly vented gas appliances. Have your's professionally checked occasionally. Also, never use charcoal briquettes or the like to cook or heat indoors.
	3.	Volatiles, such as cleaning fluids, gasoline, kerosene and such are often flammable, can easily cause fires and explosions, and should never be stored in a kitchen.
	4.	Pesticides such as bug killers, roach poison and rodent bait should be considered dangerous. If you get them on your hands, wash them off. When you use them, make sure there is no uncovered food they can get into. Be sure they are not accessible to children or pets. Store carefully, and preferably not in the kitchen.
	5.	If you must store cleaning chemicals and other possibly toxic non-food items in the kitchen, always store them on shelves below foodstuffs, so if they leak, they can't get into your food.

Slips and Falls

Soapy water, grease and oils, and things like the traditional banana peel are standard in kitchens and are all slippery. Here are a couple ways to keep slips and falls to a minimum

	1.	If you spill something on the floor, clean it up. Keep a mop or such handy for this purpose.
	2.	Often when you are working in the kitchen you are moving fast. Don't leave boxes, stools, bags of groceries or anything else out on the floor where they can trip up a fast moving cook
	3.	Glazed floor tile is beautiful, but dangerous. Not only does glazed tile guarantee that anything breakable that is dropped on it will break, but a thin coating of oil or soapy water can make it slick as ice. If you have a choice, avoid glazed tile for kitchen floors.

Safety around Kitchen Electricity

Keep your eyes on the electricity in your kitchen, it can electrocute you, or burn your place down if it gets loose.

	1.	Keep an eye on all electrical cords. Watch for any breaks or cuts, or frayed areas where the cord passes over an edge or something has sat on it. Repair any damage you find.
	2.	Don't overload circuits by using multiple plugs, extension cords or the like. If you have old wiring, it is often a good idea to get it checked by a professional for load carrying capacity.
	3.	Don't use appliances near the sink or other water. If one falls in, it can electrocute anyone nearby. If you must have a wall socket near the sink, make sure it has a "Ground Fault Interrupter" type socket assembly.

Glass Utensils on Kitchen Burners, Explosion Danger

Hot Glass Utensils Can Break, Wet Hot Pads Can Burn.

Pay attention to what you are doing. Fire, flammables and food deserve your attention and respect!

While cooking on the stove pay attention to what is cooking and don't sit on a computer or telephone in another room. Many fires develop this way and can be prevented if only the cook was paying attention to what was happening on the stove.

Varsha Fresh Meat Products Ltd., First floor, Thatha complex,
M.G. Road,Thrissur - 680 004, Kerala
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