Ever wondered why fresh meat sometimes turns grey? This common phenomenon is all about science and doesn’t always mean the meat has gone bad. Here’s what’s happening and how you can ensure your meat stays flavorful and fresh.

The Science Behind Grey Meat

Fresh red meat gets its vibrant color from myoglobin, a protein that binds oxygen in muscle tissue. When exposed to air, myoglobin reacts with oxygen, creating a bright red hue – this is why freshly cut meat looks so appealing. However, if meat is stored too long or doesn’t get enough oxygen (as in vacuum-sealed packaging), myoglobin oxidizes, turning the meat grey or brown.

Grey meat isn’t necessarily unsafe to eat. If the meat smells fresh, feels firm, and has been stored properly, it’s still good. However, if it smells sour, feels slimy, or has an unusual appearance, it’s time to discard it.

Preserving Meat’s Flavor and Freshness

1. Proper Storage: Store meat in the coldest part of the refrigerator (usually the back) at 0-4°C (32-39°F). If you’re not using it within two days, freeze it.

2. Vacuum-Sealing: This reduces oxygen exposure and helps retain color and flavor. Vacuum-sealed meat lasts longer in both the fridge and freezer.

3. Freezing Techniques: For freezing, wrap meat tightly in butcher paper or plastic wrap, then place it in an airtight freezer bag to prevent freezer burn. Label and date it for easy tracking.

4. Defrosting Correctly: Always defrost meat in the refrigerator or in cold water, never at room temperature, to maintain its texture and flavor.

5. Cooking Immediately: Once exposed to air, cook the meat promptly to lock in freshness and flavor.

By understanding why meat goes grey and following our tips, you can enjoy delicious, perfectly preserved meat every time. It’s all about proper care, storage, and timing! Alternatively you can let us do all the work for you and send you the best cuts of ready to cook marinaded meat. Try the THB marinated meat collection today. 

In recent years, meat substitutes have gained popularity as alternatives to traditional meat, often marketed as healthier and more sustainable. However, a closer look at their ingredients and nutritional profile reveals that these products may not be as beneficial for optimal health as they claim. Loaded with additives, synthetic chemicals, and preservatives, meat substitutes often fall short when it comes to providing essential nutrients, raising concerns about their impact on overall health.

Additives and Chemicals in Meat Substitutes

One of the biggest drawbacks of meat substitutes is their reliance on synthetic ingredients to mimic the taste, texture, and appearance of real meat. Common additives include methylcellulose (a thickening agent), artificial flavourings, and colouring like beet juice extract to replicate the "bleeding" effect of real meat. These additives are far from natural and offer no nutritional benefits.

Moreover, many meat substitutes are ultra-processed, meaning they undergo extensive industrial processes that strip them of any inherent nutrients. A 2019 study published in BMJ found that diets high in ultra-processed foods were associated with increased risks of obesity, heart disease, and metabolic disorders. Meat substitutes often contain high levels of sodium and saturated fats derived from refined oils, making them less heart-healthy than advertised.

Nutritional Shortcomings of Meat Substitutes

While real meat is rich in bioavailable protein, iron, zinc, and vitamin B12, most meat substitutes rely on protein isolates from soy or peas. These isolates, while a source of protein, are not as easily absorbed by the body. Additionally, meat substitutes lack heme iron, the type of iron found in red meat that the body absorbs more efficiently than non-heme iron from plant sources.

A 2018 review in Nutrients highlighted that vitamin B12, crucial for brain function and red blood cell production, is absent in most plant-based meat substitutes. Deficiencies in B12 can lead to fatigue, cognitive impairments, and anemia, underscoring the importance of red meat in the diet.

Red Meat: A Nutritional Powerhouse

Red meat provides high-quality protein, essential for muscle repair and overall body function, as well as critical nutrients like zinc, iron, and B12. It also contains compounds like creatine and carnosine, which support cognitive health and reduce muscle fatigue.

Conclusion

While meat substitutes may appeal to those seeking alternatives, their reliance on additives and lack of essential nutrients make them a suboptimal choice for long-term health. Red meat, consumed in moderation, remains a nutritionally superior option, offering a complete package of vital nutrients necessary for the body to thrive. When it comes to health, it’s worth prioritising real, natural foods over synthetic imitations. Check out our Royal Meat Collection, for the ultimate premium halal meat taste experience. We’ll deliver fresh to your door within 24 hours.