Why Frozen Meat Turns Gray (And When It’s Actually Unsafe) скачать в хорошем качестве

Why Frozen Meat Turns Gray (And When It’s Actually Unsafe)

Why does frozen meat change color—turning gray, brown, or dull-looking—and when is it actually bad? In this video, I explain the simple science behind meat color changes in the freezer (myoglobin + oxygen exposure), what freezer burn really is, and the difference between quality changes vs actual spoilage risk. Color can look scary, but it isn’t always a reliable “bad or good” indicator by itself—storage, packaging, and thawing method matter more. This is general food-safety info based on common guidance (always follow official recommendations and when in doubt, throw it out). If you’ve ever opened your freezer and thought “is this still safe?”, this will make it finally make sense in 5–7 minutes. Comment question: What’s the most confusing “is this still good?” food you’ve found in your freezer? #FoodScience #FrozenFood #Meat #FreezerBurn #HowItWorks