Yellowing indicates what?

• A. Fats on meat appear yellowish (oxidative rancidity)
• B. Bacterial contamination
• C. Under curing / cooking
• D. Cutting and packing

Answer: (A)

Yellowing of fat on meat signals oxidative rancidity. When fats oxidize, especially unsaturated fats, they form oxidation products that can give fat a yellow to yellow-brown tint and may be accompanied by off-flavors or odors. This spoilage path is driven by exposure to oxygen, heat, light, and catalysts like metals, and it indicates fat has begun to deteriorate even if the meat isn’t visibly moldy or heavily contaminated. Bacterial contamination tends to bring about sour or putrid smells, slime, or surface lesions rather than a specific yellow fat discoloration. Issues from curing, cooking, or packing affect color or texture in other ways and don’t produce the same yellow fat signal.