This is often brought on by a lack of oxygen or irregular storage. When exposed to oxygen, the protein in beef turns from myoglobin to oxymyoglobin, a grayish brown. Oxymyoglobin also has iron in it, which oxidizes just after a few days. Take into account that cracked eggs can have https://newsforallbandand.blogspot.com/2022/05/why-do-eggs-in-frozen-food-preference.html