New answers tagged color
The myoglobin in the meat is being denatured(broken down) which causes a colour change, as you can read here. Your recipe doesn't have any nitrites/nitrates in them. These prevent the growth of botulism (a bacterium) and give cured meat, such as bacon and corned beef, its red colour, as you can see here.
Even without the vinegar, it's well-known that beef will turn gray to grayish pink if brined long enough, as the salt has the same "denaturing" (breaking down of the proteins) effect as the vinegar . This is particularly relevant this time of year, as some butchers will sell "gray corned beef" as opposed to "red corned beef". Gray corned beef is a natural ...
It is highly likely that the acid from the cider vinegar denatured the proteins at the surface of the meat, making them opaque instead of translucent, so the red interior does not show through. This is akin to when ceviche is "cooked" in citrus juice, turning opaque. This cannot be reversed, but when you cook the steak and browning reactions take place, ...
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