The Myoglobin/Oxygen Effect: The Color Can Change After You Open the Pack
Sometimes the “purple” isn’t a spot—it’s a tint across a section of meat.
This can happen when meat has been tightly sealed and oxygen exposure is limited. Pigments in meat can look darker when oxygen is low, then lighten after the package is opened.
The Simple “Bloom” Check
- Open the package.
- Place the chicken on a clean plate.
- Wait about 10 minutes.
If the color shifts toward a more typical light pink, that points to a normal oxygen-related change rather than spoilage.
Now for the part people actually need: when purple is not the issue—because the real problem is everything else that comes with it.
Read more on the next page ⬇️⬇️⬇️
