To begin to understand why it looks as it does, first off is that oxygen is both a friend and enemy of cut meat. Initially, it makes meat look appealing, But further exposure to oxygen makes meat look less so, even though it is not indicative of spoilage. Read more to learn about all the chemistry taking place under the plastic wrap.
To begin to understand why it looks as it does, first off is that oxygen is both a friend and enemy of cut meat. Initially, it makes meat look appealing, But further exposure to oxygen makes meat look less so, even though it is not indicative of spoilage. Read more to learn about all the chemistry taking place under the plastic wrap.