What cooking condition usually leads to meat discoloration?

Insufficient oxygen exposure is a key factor in meat discoloration because meat relies on oxygen to maintain its vibrant color. When meat is packaged or stored in an environment with limited oxygen, such as vacuum-sealed bags or in certain types of storage, a chemical reaction can occur that alters the pigments in the meat. This can lead to a duller, grayer appearance rather than the fresh red color typically associated with high-quality meat.

In contrast, too much seasoning or inadequate cooking primarily affects flavor and texture rather than color. Excessive marination can temporarily change the surface color due to the marinade's ingredients, but it generally does not cause lasting discoloration. The critical aspect concerning meat color revolves around the interaction of myoglobin and oxygen, underscoring why insufficient exposure to oxygen is the primary reason for discoloration.