Is it safe to eat pork chops that turn brown while raw?

* Myoglobin: Pork chops, like other meats, contain a protein called myoglobin. This protein is responsible for the red color of raw meat. When exposed to air, myoglobin oxidizes, causing it to turn brown. This browning is a natural process called metmyoglobin formation and doesn't necessarily mean the meat is spoiled.

* Spoilage: However, if the pork chops are brown and have a bad odor, slimy texture, or other signs of spoilage, it's definitely not safe to eat. Spoiled meat can harbor harmful bacteria that can cause food poisoning.

Here's what to do:

* Check for other signs of spoilage: Smell the meat, look for slime or discoloration, and feel for any unusual texture.

* Don't take risks: If you're unsure, it's best to err on the side of caution and throw the pork chops away. Food poisoning can be serious.

* Cook thoroughly: Always cook pork chops to an internal temperature of 145°F (63°C) to kill any harmful bacteria.

Remember: The color of raw meat is not the only indicator of its safety. It's important to consider other signs of spoilage and cook meat thoroughly to ensure it's safe to eat.