Why does some of the meat in JustFresh appear pinkish? Is it undercooked?Updated 6 months ago

Rest assured the meat used in all of our products is gently cooked for optimal nutrient absorption. To dive a little bit into the science behind the color, one must consider myoglobin (a protein found in muscle tissue that gives meat its red/pink color), pH, and oxidation. Since the 90s, the USDA has followed extensive research showing color is not a reliable indicator of doneness. The only way to guarantee destruction of pathogens is to cook the meat to an internal temperature of 160 degrees. Even after your pet's food is prepared, it is thoroughly tested for pathogens before hitting shelves.

For more information on pink coloring in cooked meat, visit the USDA Food and Inspection Service's website.