New answers tagged


The real question should be "what makes sausages pink" - but more later. All meat turns greyish-white or brown when cooked. This is due to the myoglobin, which makes raw meat look pink or red, being not heat stable. When cooked it denaturates to metmyoglobin, which is grey-brown. For pinkish sausages, curing salts are used. They contain sodium nitrite, ...


According to Wikipedia, it's because of the lack of preservatives and the low cooking temperature. Veal is a light coloured meat if the calf is slaughtered at an early age and milk fed. I don't know why you think ice is involved.

Top 50 recent answers are included