It's perfectly normal. There's even a name for it: myoglobin, which is a protein responsible for the red coloring on the outside of the ground meat. When meat — or even poultry — is packaged, the meat on the outside is exposed to more oxygen.

Is red meat dyed?

Red Meat. Fresh meat in the supermarket is red because of the pigment called "myoglobin," which stores oxygen in muscle cells. ... But the red color of freshly cut meat is temporary since aging, cooking, and bacteria, all separate the oxygen from the myoglobin, turning the meat a brownish-gray color.

Do they put dye in beef?

With many meat and poultry products—fresh and cooked—red color, in varying degrees, influences consumer acceptability. ... Another ingredient option is a natural micro-granulated meat pigment derived from pork blood. This pigment intensifies coloring and improves the perception of lean meat.