Tag: Browning meat

According to the USDA, a color change in meat is not always a sign of spoilage. Understanding this key food safety principle is vital for every cook, especially when asking, "Is it safe to eat browning meat?" This guide explores the science behind why meat turns brown and how to distinguish normal oxidation from true spoilage.

Studies from the FDA suggest that chemicals can form during high-temperature cooking, leading to the question: is browning meat unhealthy? The answer requires a balanced view of the delicious flavors created by the Maillard reaction versus the potential formation of harmful compounds like heterocyclic amines (HCAs).