continued exposure to air, this pigment naturally changes. The meat may shift from bright red to grayish or brown. This process, called oxidation, is normal and does not necessarily indicate spoilage.
Common Reasons Steak Turns Gray
Several factors can cause this color change:
Oxidation
When steak is exposed to air, oxygen reacts with the pigments in the meat, altering its color.
Storage conditions
Vacuum-sealed or tightly wrapped meat may appear darker or gray because it has limited oxygen exposure, even when it’s still fresh.
Temperature fluctuations
Inconsistent refrigerator temperatures can
