The 'right' color of raw beef

Thanks to Sealed Air for sponsoring this video! Learn more about vacuum packaging here: assets.mediafly.com/l/4Rh8TGG... #cryovac #sealedair

[@PRDreams]

As a butcher, I absolutely LOVE that you are speaking about this. I constantly hear about how much waste there is in the meat industry or in supermarkets meat and produce departments... but all we throw away is BECAUSE people will NOT buy it if it doesn't look as they expect it to look. Even if it is an ad, thanks.

[@sart1348]

Great point -- thanks for sharing it

[@teferi456]

It has gotten a bit better. We get some really dark cuts of beef (I was told that it was because the animals were stressed before being slaughtered) every now and then and back in the day we'd have to mark it all down (I saw rib roasts go for $2.99 back when they were normally $9.99). Now people don't even care.

[@zonacrs]

The reality is that people don't understand oxidation as explained, even though sponsored, in this video. This is why I clean up on 'manager specials' of steaks on Sunday morning at my local grocer. A quick rinse, pat dry with a paper towel, some salt all around and a rest in the fridge followed by a room temp period while the grill heats have given me some great steaks at a big discount.

[@KidPrarchord95]

As with everything, that's only part of the story.

[@TheDarkPacific]

The problem also has to do with marketing. People often know nothing of what ww buy. We have a preconceived notion of what food is supposed to look based on how we see them early in life. As in text books. Knowing this, large scale produce companies, in an effort to make the bottomline, will reinforce our ignorance of what we consume, but literally making them, or only bringing to market food that meet that unrealistic criteria.

[@KarateDuckFull]

I love how beeing upfront about a sponsor not only makes the viewer more comfortable and aware of potential biases but also make the company itself more realiable, you know what the message is and WHY it is there. Love the content!

[@williamw.2610]

Yeah me too

[@Steve_Streza]

Yeah, a marked improvement over content creators who toss one line about the deal at the end of the video or the bottom of the description.

[@spood87839]

Perfectly said.

[@_ranituran3161]

Totally!

[@dchev]

Not like the vitamins...

[@LeoStaley]

I appreciate how Adam makes it explicit that he's getting paid for he message here. We get to decide how much that affects his credibility to us, in the open. Refreshing.

[@mfmageiwatch]

It's the law, so not exactly his choice.

[@LeoStaley]

@@mfmageiwatch yeah but you almost never hear the directness here, "I am being paid to tell you this". Oftentimes it is as subtle as humanly possible. That's what I'm talking about.

[@zieg0r]

This man deserves every subscriber he gets. Indeed. Quality content, straight to the point, well researched and presented.

[@mfmageiwatch]

@@LeoStaley gotcha

[@reggiep75]

It's degree of honesty that is lacking in society these days and people accept sponsorship on KZbin but, in a strange way, don't fully 'acknowledge' it. If it's a central part of a video, just be honest and get on with the science for people to understand.

[@RalphBarbagallo]

I had no idea people had a bias against “purple” meat.

[@LeoStaley]

Yeah, I did.

[@Jesse__H]

Me neither, I chose the left one when he asked 🤷‍♂️

[@emilmullerv3519]

Ikr, I'm not a meathead but for me the purple ones look cool. Still where I live you normally can only afford brown ones, not an issue since they are slimmer cuts not meant to be medium

[@mindblow404]

I originally thought it was fresher because of the more vibrant colour; the cherry red looks less "fresh" to me

[@Rangvald8909]

I worked as a butcher for 10 years. People won’t even buy a piece of meat if it has a bit of food-safe dye on it or there is even a slight hint of non-redness. I had so many people tell me fresh-cut steaks I just cut looked bad because they were purple. Just so sick of ignorant people who are incapable of googling shit for themselves

[@Boroda4Gaming]

That's "dream came true" if I've ever seen one. Telling people about things you know and after a few years (and a huge persistence) someone starts to pay you for that. Last step would be a collab with a construction company in Knoxville, Tennessee

[@lilbirb082]

нахрен ты здесь делаешь?

[@timmyopally]

"I'm a thigh guy" - Adam ca. 2021

[@jasonshirrillmusic]

WTF are you blabbing about totally not any ware close to the subject.

[@angeloucol8463]

If a white wine producer sponsor him, now that is a dream come true.

[@mahzorimipod]

disgusting, people whoring themselves out to be paid shills for big companies

[@julianzacconievas]

I'm a small chicken farmer and have been exchanging meat, eggs and fruit with other small farmers in the area. I also occasionally hunt (mind you, I am no hunter extraordinaire) and butcher my animals. As a family we had to learn what wild and farmed fresh meat looks like, smells like and tastes like. Similarly, we had to learn not all fruit and veggies look like supermarket ones. Thank you Adam for always aiming to educate us on these topics. I've had guests from the city come here and not understand why the bull meat I have in the freezer is all purple. They didn't believe me it would turn red, so I unpacked and defrosted some steaks to show them. They were really nice :) .. My wife barbecued them and made a mushroom cream for them, I made some roasted potatoes and carrots and a salad with fresh tomatoes and lettuce... What were we talking about?

[@jamescanjuggle]

yeah i had the reverse experience being from ireland( tones of small butchers) and getting steak over in a supermarket in france. I was still a kid but was terrified since the beef was super bright red and i thought something was wrong xD

[@maydaygarden]

"Real Food Comes Dirty" - Roots & Refuge Also, I can personally attest that the taste of venison from the West eating sagebrush, is vastly different from the deer eating soy beans & peanuts from the farms in the South.

[@tamamakiiti587]

keep it real man

[@rickascii]

Since the vitamin video you've really improved your transparency regarding sponsored whole-videos and I really appreciate that

[@masansr]

It's too bad they're always very poorly researched. This is probably the first one that had no major problems (or straight-up lies) in it.

[@FTDFahrzeugtechnikBahnenDessau]

@@masansr Can you go more into depth? I never knew that there were lies.

[@dylwintftw]

@@masansr Can u give an example?

[@masansr]

@@FTDFahrzeugtechnikBahnenDessau Don't really remember, but I closed most of those videos after 2-3 minutes because of that. Like for example, one of the most important things when you're talking about dietary supplements (like vitamins) is to say that they're either useless or outright harmful if you eat a normal diet. Water-soluble things like vitamin C your body just easily gets rid of via pee, but fat-soluble things can stay in your body for a long time and be very toxic.

[@mlgpro2241]

@@masansr I agree there are issues with the full sponsored videos, but if you didn't actually finish them, I'm not sure you can make a full critique, especially if you're just going to drag out the hippie toxicity stuff. His corn pudding video was also a full ad and annoying, but didn't have any misinformation in it.

[@kalamaroni]

I think with this video Adam finally cracked how he can present a heavily sponsored video which is not just up-front about that sponsorship, but also doesn't feel forced. Well done Adam! I hope we see more like it. EDIT: some of the people replying are making a really good point: this might've also been a good sponsor to choose. They seem to have given Adam relatively reasonably requirements for the video; their product is relevant to a very useful video idea; and they evidently provided some informative interview material that fit Adam's style. So part of the sollution found here seems to have been to pick your sponsors carefully!

[@okami_6]

Keep in mind the different sponsors have different creative restrictions

[@bilalakbar5095]

Exactly. It's more explicit yet at the same time it's less in your face. Maybe the foundation of the ad in itself is much stronger and has better scientific backing than the other not to be named video.

[@DanmakuFriedChicken]

@@okami_6 indeed. like that vitamins video he did a while back, wouldn't be surprising if hes contracted to say the brand name every 10 seconds. Sealed Air is just less restricted over what he can do

[@MrMarkme7]

It’s like sitting through and watching a infomercial for vacuum packing

[@M-Soares]

I totally agree. While I don't really mind sponsored videos, I can understand why people reacted strongly to the previous ones, they felt more like an ad than an Adam video. The vitamins one felt like him listing healthy properties of each vitamin without questioning the validity of vitamin supplementation and the OnePlus video felt a bit tacked on, as If it was just a regular video with ads unrelated to the topic interspersed in-between. This one reached that happy medium, it's clearly an ad but it completely fits a topic that we know Adam would've made a video on even if he wasn't sponsored. Really refreshing to see.

[@rockyrikoko]

I normally avoid ads like the plague, but I enjoyed this video. Great content as always, Adam! I also appreciate your upfront approach of letting your viewers know when there is potential bias at play

[@swedneck]

I think the difference with this one compared to the older ones that people didn't like is that this one is a message he already wanted to spread, so it fits right into the channel.

[@dustinjames1268]

@@swedneck It's because Adam has integrity He won't promote a product that he doesn't personally use or believe in

[@combustion2559]

Hey Adam, I would just like to say that these (non-recipe, scientific) videos are very enjoyable to watch for someone doing a bachelor's degree in biochemistry like myself, in fact I would say that they are one of the things that most contributed for my interest in food (bio)chemistry.

[@Zetsuke4]

Medical student here

[@combustion2559]

@@Zetsuke4 what did you major in? (I assuming that you’re American and that you had to take a prior course unlike here in Portugal, where there are no majors and you can go straight to medicine after high school)

[@combustion2559]

Correction: “I’m assuming” not “I assuming”

[@pscel]

As a Food Technology major, I agree !

[@joshwilliams8863]

Adam: "Wait, you mean you'll pay me to say exactly what I agree with and what the science say, and what I've said multiple times on my channel before?" I see no problem with this. Especially when he's all upfront with it. Not just upfront, but over the top so that you *know* without fail that this is a sponsor piece. Love it.

[@charliejackson7640]

In the first ten seconds I thought the purple one was better, that dark red makes me think of mass produced products and the purple makes me think of artisan meats

[@octoboi]

Totally this, dark red seems exotic and artisan while the light one seemed just like a regular steak.

[@Savings_and_Grift_Plan]

The red color struck me as "artificial" actually. Its too bright and seems fake.

[@TimothyReeves]

Carbon monoxide can be added to make meat redder. I believe this is done sometimes.

[@fruitshuit]

I was a little confused at first because my answer was definitely that the one on the left looked fresher. About halfway through the video though I realised that in UK supermarkets, vacuum packing steaks is the norm, so that's what I'm used to steaks looking like!

[@JamesHewat]

Yeah as a fellow Brit I had no idea vacuum packing wasn't common in the US.

[@WayStedYou]

Only the super expensive cuts are vacuum sealed in Australia but they are more purple but still leaning towards the redder colouring.

[@Pharmaceuticat]

I do appreciate the upfront and honest disclosures. Keep it classy, Adam.

[@LeoStaley]

Adam: purple is great Purple mattresses: write that down! Get this man an ad spot!

[@floydofnova2743]

Lmao 🤣

[@athena1491]

@@Dave-rd6sp for some reason my brain completed this sentence "Purple meat is good and purple mattresses are good too, like the ones sold by this video's sponsor..." with "skillshare" idk why, i guess their ads are a permanent part of my brain now

[@athena1491]

@@Dave-rd6sp folding bedsheets into an origami swan

[@athena1491]

@@Dave-rd6sp oh no! Ive corrupted another soul, when will I learn!

[@reggiep75]

Having had a short first hand experience at an abattoir, I recall the meat being purplish and thinking 'That's odd, is the meat healthy?' to be told the science behind it and how purplish meat wasn't favoured by customers for varying reasons.. It's amazing what you can recall from 30+ years ago. EDIT: I couldn't think of it before but nitrates sprung to mind as soon as it was mentioned.

[@Gwilliker178]

Adam! I’m a 22 yo chef, and I just got promoted to my own full kitchen! I just wanted to thank you for all the awesome content you’ve shared. I really do credit you for a lot of my kitchen knowledge. Keep on rockin in the free world brotha!

[@colinhendry6116]

^^big gz

[@PRDreams]

Congratulations! That is a huge accomplishment! Wishing you bigger and better things!

[@Im_Bad_at_Games]

Congrats!

[@94noj]

Recently a grocery store closed that I would go to so I tried a new grocery store. It was nicer in everyway but the beef was purple so I thought it was sketchy and would go to yet another grocery store. You've now helped me make a better decision and now I just feel silly.

[@RobinTheBot]

If only people would just look up these things... I learned about it the first time I saw purple beef. That poor store.

[@drakedbz]

Thank you for this, Adam. I knew that slightly brown meat wasn't necessarily an indication that it was bad, rather that it had been sitting (and thus is oxidizing), but I hadn't put much (or any) thought into red vs purple. I'll definitely be on the lookout now.

[@mirceskiandrej]

This is an amazing ad. I had no idea - I was avoiding some steaks because they were purple even though they had great marbling. Thanks Adam!

[@eathotdog]

As a butcher I've stopped trying to explain this to people ages ago

[@joshuatendoornkaat8558]

Proving once more that adam, unlike other “foodtubers” actually cares about what science says, and finds out the truth for himself, instead of just repeating what everybody else says. That is the way of a scientist!

[@Doflaminguard]

Hes more like an informative guy about food topics rather than a cooking channel.

[@maydaygarden]

This is why I appreciate Kenji Lopez-Alt as well. 👍

[@joshuatendoornkaat8558]

@a user I think you describe it better than I do😂

[@RongSpelingz]

Ah, Adam is our saviour once again! After seeing bright red steaks on youtube and finding purple steaks in my local butcher, I was very confused. Thanks for clearing this up!

[@prnzssLuna]

KZbin adds another layer to that: White balance and lighting during filming. Adam has a video about that too called "How Cameras and Light LIE About Food"

[@galgrunfeld9954]

This is one of the type of videos I like from you the most, especially as an advertisement: you tell about a problems and/or pros of something, and tell about a company that solves that problem/provides that pro with their services/products. If I don't want to buy anything, I learn about a problem, I learn out curiosity about the problem/pros/cons, and I might be able to use what I learn, and I also learn a tiny bit about the players in that field from you telling about the sponsor. I'd love for ads to be like this.

[@lewisfolkner7516]

I've worked in a grocery store meat department in a very busy neighborhood of a major US city, and everything stated in this video 100% matches my experiences there.

[@trublgrl]

I have always noticed that what is marketed as "organic" in the shops I frequent usually has a darker color, sometimes quite purple. I always assumed it was a function of the way the animal was fed and butchered, but now I guess it's just how the meat was packaged. I don't eat a lot of beef anyway, but I think this is good information when buying, especially if I can find some vacuum-packed items on sale. Meat is so dear right now, I will definitely stock up if the stuff comes out of the freezer as good as it went in.

[@wendytube007]

I’ve always believed that this sort of honesty when it comes to advertising and getting a message across is the best policy.

[@guskohu2093]

this video handled the sponsorship/advertisement part really well. Upfront, completely honest and something you genuinely believe in.

[@matthewwhiting255]

6:09 out of context this zoom background makes him look like a crazy person

[@maydaygarden]

3:08 Is he talking to God?

[@miles8799]

I thought the purple colored one was fresher, because it’s the color of blood to me. Interesting to know that most people would say that the red one is fresher.

[@0ussama01]

Wait a sec ?! Purple isn't "the color" of blood. It's bright red when oxygenated (in arteries) and purple/blue-ish when desoxygenated (in veins). Unless I'm missing sth in your comment

[@mlem6951]

That's just what people are used to. Supermarkets do not work with light for nothing, not only to make meat look fresher and healthier. I do not want to know how many vegetables are thrown away every day in the supermarket, because people do not buy anything that has even the appearance of a flaw because most of us such behavior was taught from an early age xx.

[@ninjadog1647]

@@0ussama01 Blood in veins is a slithly diffrent shade of red not blue. The thing that makes it red is not the oxygen but the hemoglobin that allows it to carry oxygen which is a red dye.

[@lootownica]

I would choose the purple one too. It has whiter fat tissue. I always avoid meat with yellowish or greenish tones in fat.

[@kaitlyn__L]

@@lootownica yes! I looked for the whitest fat and didn’t even really register it being “purple”, but then I also think with colour theory so I understood the red was just the purple plus the yellowing which was evident in the fat. So the red and purple both looked “the same” to me, in the context of the white balance of their marbling….. perhaps not the usual way though.

[@gmerc1333]

man i love when a video can be completely sponsored content but still frank about the incentives behind it and dedicated to being really informative above all else

[@Canadan98]

As a packaging engineer, it's really neat to see you sponsored by Sealed Air to educate your audience on the always evolving solutions within food packaging! I would love to see more of this type of content that explores and explains the interconnectedness of packaging and food.

[@jennrodriguezdaluz]

tbh, i never thought about how purple raw beef made me feel compared to red or brown, since i see it so rarely. but i will say i've always felt vacuum packed meats were way better than the shrink wrapped foam tray meats because, yeah, such a wide range of perceived quality among the hunks of meat in the fridge shelves. i would grab a package of meat and then be grossed out by the red water leaking through the back because it's just shrink wrapped as well as my leftovers. i usually vac pack and freeze meats myself since i can only really get them when they're on sale anyway. i've bought a butcher box once or twice when i felt spendy and it was super nice and convenient to already have the meat vac packed. also i remember as a child how easy it was to accidentally poke through the flimsy plastic sheets, oops.

[@MatsJPB]

I'm glad I've always thought of that dark purple as the proper collor of meat. I think it's because when I was a kid, our local store still had a proper butcher who carved the steaks from big slabs of meat as requested. Not in advance. They were always that dark purple. And those bright red steaks always look a bit wet and slimy to me.

[@garion333]

This is the first infomercial I've ever enjoyed, and trusted.

[@bathroom_wizard]

Great balance of interesting information and fair analysis but without an ad being shoved in our face. Nice work Adam.

[@thomassowinski6765]

Excellent (and transparent) video. Food waste is a real problem. I'd just like to add that since my wife and I started using one of those meal kit services we've REALLY cut down on our organic waste a lot. There's a lot to be said for having exactly the right amount of something ready to use.

[@repsforjesus3563]

Amazing video. I'm really thankful for this free, amazing content. These channels are really rare and together with Kenji, you are carrying food-science KZbin!

[@jonoldham9877]

Thank you for taking sponsors and providing good information. You do good work and should get paid.

[@PhilTruthborne]

Your honesty and clarity is such a breath of fresh air in this modern era, keep up the good work Adam!~

[@mjohnsimon1337]

Adam, this is genuinely a great improvement over the Vitamin video. Well done!

[@iclubsealz]

Way, WAY, better than the last ad video Adam made. Announces that it's an ad several times throughout the video, and gives quality educational content that also just happens to promote the company that's paying for it. Well done.

[@LordSmyrnian]

I 100% appreciate your upfrontness in all your sponsored content.

[@yashns]

Now thats the right balance of ad and information! Great work!

[@fxm5715]

You know Adam is doing good work when the entire video is up front about being one big, paid advertisement, but you also know you will undoubtedly learn something interesting/useful in the process, so watch it anyway.

[@sofiatgarcia3970]

Funny, I always thought of the brownish color of meat as a sign it was well-aged. Mind you, I was raised on a cattle farm, where we slaughtered our own beef, then sent it out to hang and be processed then fast frozen.

[@ragnkja]

Yeah, the idea that you want meat to be as fresh as possible is a weird one. Sure, you don’t want it so old that it’s spoiled, but unless you cook it before rigor mortis has set in, you want it aged.

[@ethanetn]

normally i dont watch sponsored videos because other channels usually just say what theyre told to say, but your transparency to the fact that the video is sponsored is something i really respect

[@thugpug4392]

You're legally required to be transparent.

[@K0RIEDAWAY]

As far as these videos go, this is probably the best one

[@NCKMCMLLN]

Adam doing an add for "purple" is incredibly on brand and we love to see it

[@RagingPanic]

I very much like this style of sponsorship. Something you actually believe and has some relevance to your preferred domain. I liked this video much more than the Oneplus video, that one kinda felt like the sponsor was talking to me and not you, but this one felt like you were just relaying a message you actually believed. Good video.

[@KnightRaymund]

way better than the vitamins. Even the camera one was fine to me. it's a tech product, I expect some embellishment and it overall wasn't too bad. the vitamin one though, that's health stuff and you gotta be real careful with that, which he wasn't

[@kindlin]

@@KnightRaymund That vita video literally instantly lost me 20%+ trust from Adam. This video gained some of the back, but I'm now a bit more on the hunt for odd-sounding statements.

[@kieranjam2]

great video; informative, honest, full of integrity. That's what I come to this channel for!

[@The0rnate]

What a great video! I don't mind this kind of sponsored content at all. Every piece of media has bias, but when the source helps in identifying their bias, it helps in digesting the information to integrate into daily life much better. Fantastic work!

[@chonkydonkyexplains4778]

Adam has perfect sponsored content. Kudos to both him and Sealed Air for an excellent ad. I was reeling after the vitamin video, but Adam is on his A-game here and clearly in control.

[@goldcd]

Just wanted to say (if anybody cares) - I'm absolutely fine and enjoy sponsored pieces like this. I'd have quite enjoyed a full on "How it's Made" segment showing Sealed Air's equipment in action (I'd previously just associated them with padded envelopes)

[@patsemchism]

Thank you vacuum people for teaching me something new and sponsoring this wonderful man 👍🏻

[@terribleatgames-rippedoff]

Thumbs up, this is the kind of ads I like to see! Informative and highly on par with non-sponsored Adam.

[@MattSimmonsSysAdmin]

When you do an ad like this, could you talk about how much of the copy comes from you vs the advertiser?

[@REA.Design.Studio]

Adam keeping it classy and high quality as usual. Good job mate, even though its an advertisement i have left a big like.

[@xydya]

You nailed the sponsored video this time, not pushy or artificial at all. The product is more of the background to the idea of oxidized meat than the focus of the video, way better than the last time.

[@irreversiblyhuman]

This channel has enormous educational value. So glad Adam keeps speaking to all these smart people

[@tamarfrank9330]

dam idk if youll see this but thank you for your videos and you give me motivation to cook and eat food (even when im struggling ) and these videos are extremely interesting and well researched

[@jaek_898]

Thank you for listening to us, this video is hugely improved over the vitamin one

[@khakissargoccio]

Big Thumbs up for the full disclosure of commercial sponsorship up front 👍

[@shoooooooooooooooooooooooooobi]

I love how honest this dude is

[@michelhv]

Yeah purple fear: at the butcher store I worked, we would cut to order and every once in a while someone would freak out as they saw the colour of a newly cut steak. It was cut in front of them; they saw that the whole piece was in good condition; it couldn’t be fresher!!! Which dimwit got this idea into people that cherry red was better?

[@deemo8578]

Can we all agree on one thing? Beef is so good.

[@alonpeleg77]

That was much better than the previous one. Interesting information that extends from the sponser's specific product.

[@phoenixfire5046]

I love the informative content about food and cooking. So many things that I’m learning. Not just how to cook.

[@justindavis-williams3209]

Adam. Thank you for this video. Watching this as a butcher reinforces what I've tried to convey to thousands of customers to slight avail. "Fresh" is the F word in my industry because it means nothing but a customers opinion at the end of the day.

[@ragnkja]

Why would I want the meat to be as fresh as possible anyway? The only exception is if it’s so fresh that rigor mortis hasn’t occurred yet.

[@BlackStarSymphony]

Interestingly I was meal prepping yesterday and I had to packages of meat in the freezer that were red and purplish just like you saw in the video here. I was wondering why it was like that. I still prepared them of course, I won't chuck away a good piece of meat just because the color is slightly different. Unless its greenish and slimey. But as far as I noticed the purplish one actually smelled a lot more delicious and cooked faster too. They also fit in my tupperware better. So I think I like the purple ones better.

[@danielstorll4537]

Super cool video. Very proud of you for this sponsor.

[@johnonthejohn4360]

I'm glad you're helping everyone be aware of how much waste the food industry actually creates. I personally hadn't thought about how many levels of plastic waste eating meat produces. Reducing the amount of plastic used while also providing fresher meat is game changing. With a lot of people talking about living on farms, it reminds me of a town I used to live in called Bloomington, California. Cows, goats, chicken and pigs walking around the street, corn stalks and strawberry fields on the side of the road, people dropping off their kids at school on horseback. The ability to have farm fresh meats in your small town was such a great feeling, and it was right in the middle of Southern California! Chino also has a large amount of cattle farms, and realizing how much waste can be saved buying directly from a source seems great. Very impactful video while also explicitly sponsored by a great cause.

[@bigalbbq4597]

Great vid! BUT...there's always one of us "butt's" around(lol), brown meat is not necessarily bad. "Bang for the buck" comes when the butcher drops the price of meat due to oxidation causing browning of the meat as it isn't as appealing to consumers as red/purple meat. I generally save at least $2-3/# by asking my butcher what he needs to get rid of due to "looks". I also check the meat by the smell and generally cook the meat in the next day or two. I have tested this by cutting steaks from a sub-primal cut and nobody knew the difference. One was vacuum packed and the other was wrapped as you generally see in the grocery store in the "free" styrofoam spoon holder by my stove.(yes I wash it with soap) lol Food waste is a problem in our area and I'd assume the same with the rest of the United States...or should I say the once "United" States...but we can leave politics out for another program.

[@maydaygarden]

America, the Country, let's say...

[@kindlin]

There's an entire bit in the video about brown not being bad.

[@bigalbbq4597]

@@kindlin Yes, but the focus was on what is perceived as "fresh". I know many people in my area believe that brown is bad and they don't understand why the grocery store has "bad" meat on the shelf. I felt it needed touch on more as another focus was on wasting food. Thanks!

[@alexa4809]

I enjoyed this video thoroughly, even as somebody who doesn't eat meat. Everything to do with marketing impacts all waste in an incredibly negative way and meat is no exception in regards to meat colour. Given the enormous carbon footprint beef leaves through rearing for slaughter, global warming is excerbated through the waste that comes from the animal more than most other animals; even if the content is sponsored, using the platform you have to spread message(s) that home cooks and consumers at large should be aware of is incredible, and the sponsorship doesn't feel out of place either. A note about the sponsorship: Adam mentioned about MAP packaging for meat as an alternative to vacuum sealing. Sealed Air does both, and handles most packaging wares so the chance of corrupted messages through bias seems low. Something Adam may have liked to include about Sealed Air is that a few of their Cryovac branded trays are potentially recyclable dependant on area based on their website.

[@rogerhaag2013]

I appreciate ethical creaters. Thank you Adam!

[@hollish196]

Great explanation of beef color. Thanks for the completeness of your presentation. I buy every meat from a local producer, so at least my footprint for travel is only about 20 miles total.

[@lazycat9731]

Adam, this better not be like the multivitamin sponsored video EDIT: I guess it wasn't? Sucks that we didn't get any clarification on the Ritual vitamin video

[@joejasat]

I found that Ritual video to be the one blemish on an otherwise very ethical career - definitely a questionable choice.

[@acidsteve9837]

i think he legally cannot disregard what he said in the video, might be in the contract or smth, so he better ignores it.

[@Crowbars2]

Hey, Adam. I thought that companies that don't use vacuum sealing expose the meat to carbon monoxide to produce carboxymyoglobin, which has a bright, cherry-red colour, very similar to oxymyoglobin and that doesn't spontaneously revert to other forms of myoglobin. Fun fact, this permanent conversion of myoglobin to carboxymyoglobin occurs because carbon monoxide binds covalently to myoglobin. This reaction also happens in hemoglobin and it's why carbon monoxide is poisonous. It sticks to hemo/myoglobin where oxygen should stick and it doesn't let go, unlike oxygen which binds reversibly, i.e. with high O2 partial pressures (such as in the lungs), O2 likes to stick to hemoglobin to make oxyhemoglobin. When O2 partial pressures get low, it like to dissociate. It's how hemoglobin gets oxygen all around the body. The same also happens with carbon dioxide (although most CO2 is carried in blood plasma as a bicarbonate ion). It sticks to hemoglobin to make carbaminohemoglobin when CO2 pressures are high, like in peripheral tissues, and lets go of hemoglobin when CO2 partial pressures are low, like in the lungs.

[@PRDreams]

As a butcher I can tell you that you are very misinformed. High-end restaurants that have massive "showroom meat refrigerators" and can afford such meat treatments, will buy entire cows and display the cuts in a carbon dioxide heavy environment, but it still has oxygen, just a bit less than atmospheric levels while on the showroom fridge, which usually has conveyor belt type of mechanisms to get the meat without getting in to keep a "sterile" environment. It is not permanent. It is costly. For the regular supermarkets, those silly treatments aren't available. Don't plaster misinformation.

[@Crowbars2]

​@@PRDreams Wow, did you even bother to read my comment before posting that asinine reply? What the fuck are you even trying to say? Misinformation, fucking what? You just mentioned that some restaurants use fridges with CO2 in... I wasn't even talking about CO2 in the context of meat packaging, and I didn't mention anything about restaurants. I was talking about meat being packaged in a modified atmosphere, by _producers_ , which contains carbon *monoxide* . Carbon monoxide and carbon dioxide are 2 different chemicals. When meat is exposed to carbon *monoxide* it binds very strongly to myoglobin, producing carboxymyoglobin which has a very similar color to oxymyoglobin, and due to that strong binding, very little spontaneously reverts back to regular myoglobin. This results in the meat looking redder for longer than it otherwise would be if just a CO2/O2 atmosphere was used. I was trying to ask where, if at all, it was being used. There is very sparse information about the procedure online, but I know that the FDA approved the use of carbon monoxide in modified atmospheres in the 00's, but there was some concerns over safety recently, and many other countries have not yet authorized its use on consumer goods. Please make sure you read a comment next time before posting, and using non-sequiturs is a terrible way to argue, and makes you look retarded. www.ncbi.nlm.nih.gov/pmc/articles/PMC5848116/

[@Crowbars2]

@@PRDreams As someone who is not a moron, you are very misinformed.

[@AJ12Gamer]

I love how you pick and choose your ads and not sell out.

[@kdstoffel7574]

I really enjoy these types of myth-busting, informative videos. Educational content can be both informative and entertaining. Thanks Adam.

[@lachlanwashere1279]

What's up Adam? Notification Squad!

[@brickchains1]

Food waste happens at the corporate producer level to such a degree that personal austerity will not change anything. Not to say it wouldn't help, but to say - let's fry the big fish. Capitalist agriculture is the issue.

[@FabbrizioPlays]

It is, but our control of it is so faint. I say we fry the fish we have agency over regardless of its size. Frying the biggest fish may get the most street cred but it is seldom the most practical goal for an average person with a full schedule of responsibilities, and if we set the precedent that the only fish worth frying is the biggest one, what we'll find is that no fish has been fried at all.

[@sophiophile]

I am not going to be unnecessarily wasteful just because my wastefulness is trivial in comparison to industry. I just don't delude myself into thinking I'm saving anything. I wish there was a way to force accountability on industry. Ideas?

[@brickchains1]

@@FabbrizioPlays your responsibility is a farce

[@Zeth2571]

Best ad he has done so far 👍 Great video, thank you

[@yellowfungus3576]

Another great lecture by Professor Adam who discusses the anthropological impact of culinary ingredients and cuisine

[@SimonJamesCarter]

Even though this was a sponsored video, I still found this incredibly helpful and very interesting.

[@PanPanOB]

As soon as you put that filter over the screen I now understand the funky lights on meat counters when I was a kid

[@Visualize01]

Probably the best way to do an ad; when the message the video is trying to relay overlaps with the sponsorship. Definitely gonna look for vacuum-packed meat from now on when I'm buying groceries.

[@MartinPHellwig]

All I can say is thanks Adam, and Sealed Air for sponsoring!

[@appleman9236]

ironic thing about this ad is that it's a little more pleasant to watch than a regular video video because there's no ad break. These guys got their moneys worth, the paid ad videos on this channel are a hit or miss but when they hit, it's great.

[@94M35]

I have worked as a meat cutter in a market and you are right about all of this. We didn't waste much food at all, but the paper and plastic waste was unreal. It makes me glad to see there are people thinking about how to make this industry less wasteful.

[@jackthomas8985]

Definitely knew it was the one on the left without even knowing , it honestly just felt right

[@JHaas117]

awesome video adam! i love how much i learn for every video

[@DanielEliasPerez]

When he said “and certainly not off the board” it felt like dropped the mic. Amazing!!!

[@bmaxhan]

This is the best ad I've ever seen and the video is not even an ad

[@ghijkmnop]

A brown or gray steak also happens when the store-packaged items are stacked on top of each other when emptying the meat case overnight and moving it to the cooler for storage.

[@dustyoldhat]

6:12 I do not beleive this man is sitting in a meat storage fridge

[@angelserrano4272]

I get a lot of Alton Brownesque from your videos and discussions about food and food science. You've earned a subscriber.

[@preslove]

As a sous vide owner, I know how awesome vacuum sealing is. Any fresh meat I get gets vacuum sealed with seasoning and goes in the freezer. I had some chicken & basil last for years before I cooked it

[@koraxacollins9645]

nice to see that cutting board is getting the seasoning it deserves, even after all these years

[@visabel92]

I’m glad there’s a video of this. My fiancé used to be a butcher and he explained to me about the coloring of the meat; needless to say, having the fresher meat taste so good.