When oxygen encounters meat, the iron in the myoglobin turns red, creating the appealing cherry red color that meat lovers crave. This blooming process can happen in just 10 to 30 minutes, depending on the cut and size of the meat.
Fresh cut meat appears purple due to a lack of oxygen exposure. It is only through blooming—an exposure to air—that the meat transforms into a bright, attractive red, making it more appealing to consumers.
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