🥩牛肉黑色代表唔新鮮❓
其實牛肉本來就是黑紅色，而牛肉中有一種含鐵色素「肌紅蛋白」，在與空氣接觸後會產生氧化現象，肉身黑紅色代表沒有與空氣長時間接觸。我們抽真空處理的牛肉呈黑紅其實就係切割後包裝的正常現象✔，拆除包裝後與空氣接觸後也會變成鮮紅色。在市面上買到的顏色鮮紅急凍牛肉是沒有經過真空包裝，細菌滋生的風險更高，而部分經抽真空而又顏色鮮紅的急凍牛肉，更有機會在處理過程落了添加劑以保持鮮紅。
Brown color beef is not fresh?
One of the more natural ways to combat spoilage is by vacuum-sealing our products so that all the oxygen is removed. This keeps beef in it’s natural state and in turn keeps the beef fresher, longer.
The color of fresh beef is determined by myoglobin. It changes color depending on how much oxygen it is exposed to. When exposed, the iron in the muscle starts to react and become unstable, turning red depending on the level of oxygen present. So it doesn’t mean that brown color beef is not fresh.