What factor determines if a slight surface color change in red meat is spoilage versus oxidation?
Smell becomes the deciding factor.
When fresh red meat exhibits minor surface color shifts, such as losing some of its expected bright red hue, this change is not always indicative of dangerous microbial spoilage. Often, slight color alteration can be attributed merely to oxidation, a natural chemical reaction that occurs when the meat surface is exposed to air. Because oxidation does not necessarily imply microbial contamination that renders the food unsafe or significantly degraded in quality, smell must be utilized as the ultimate arbiter. If the meat emits a foul, sulfuric, or otherwise distinctly 'off' odor associated with decay, it confirms spoilage; if the smell remains neutral or acceptable, the color change is likely just oxidation, though vigilance remains important.
