What typically causes meat to appear purple in the center?

Meat typically appears purple in the center due to the presence of myoglobin, a protein in muscle tissue that binds oxygen. When meat is freshly cut and has not been exposed to sufficient oxygen, it can maintain a darker, purplish hue. This is particularly common with vacuum-packed or tightly wrapped meat, where airflow is limited. The lack of oxygen prevents the myoglobin from converting to oxymyoglobin, which gives cooked meat its characteristic red or pink color.

In this context, the other options do not address the root cause of the color change. Overcooking can lead to a grayish-brown appearance due to the breakdown of proteins, while freezing can affect texture and moisture but does not specifically cause a purple center. Inadequate seasoning impacts flavor rather than color. Thus, the reason for the purple appearance is closely linked to oxygen availability, which is why the answer centered on oxygen exposure is the most accurate.