Mince goes brown because of natural changes in meat pigments due to oxygen exposure and chemical reactions, not necessarily because it's old or unsafe to eat.
Oxygen and Pigment Changes
Meat contains a protein called myoglobin, which is purple in freshly cut meat. When exposed to oxygen, myoglobin becomes oxymyoglobin, making the meat bright red. Over time, oxymyoglobin converts to metmyoglobin, causing brown or grey coloration. This is why mince often turns brown, especially below the surface or after being stored in the freezer.
Freezing and Storage Effects
When mince is frozen or stored for longer periods, exposure to less oxygen, freezer burn, or slight chemical changes can also cause it to turn brown. As long as there are no other signs of spoilage (bad smell, slimy texture), brown mince is usually safe to eat.
Safety Tips
- Brown color under the surface or after freezing is normal.
- If the entire mince is brown and has a bad odor or slimy texture, it may be spoiled and should be discarded.
- Always store mince correctly and consume by the use-by date for safety.
So, mince turning brown is a result of natural pigment changes in response to oxygen, storage conditions, and not necessarily spoilage.
