That's because, as the color changes, new chemicals form in the meat that create entirely new aromas, which elevate the flavor. These dramatic changes can be triggered by a chemical process called ...

The colour of meat is a key indicator of its freshness, yet it can sometimes take on a greyish hue. What causes this, and does it mean the product is no longer fresh? We explain. Meat that initially ...

Cutting into a perfectly cooked piece of chicken, you might spot a pinkish or reddish hue near the bone and instinctively think it’s undercooked or, worse, blood. But here’s the surprise — it’s not ...

Always check the 'use by' dates on pre-packed meat. Colour is often cited as a means of determining the quality of beef, but it can't be used as the main indicator of quality. In general ...