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It looked good at the store, nice and red, that is until I got it home and started making patties out of it. Then I saw areas where the meat was brown like it gets once you start to cook it. It smelled okay but I don't want to take any chances with it. What do you think? Does the brown meat indicate that it's going bad?
It looked good at the store, nice and red, that is until I got it home and started making patties out of it. Then I saw areas where the meat was brown like it gets once you start to cook it. It smelled okay but I don't want to take any chances with it. What do you think? Does the brown meat indicate that it's going bad?
I gave up beef a long time ago, but I read that old and new chopped meat are sometimes mixed. It's even done with steak, old and new beef for one steak are blended together with some kind of edible glue that's used and it's so expertly done they claim the best butchers couldn't tell the difference between the doctored steak or a regular one!
It looked good at the store, nice and red, that is until I got it home and started making patties out of it. Then I saw areas where the meat was brown like it gets once you start to cook it. It smelled okay but I don't want to take any chances with it. What do you think? Does the brown meat indicate that it's going bad?
It is oxidation due to exposure to air and light that makes fresh ground meats get brown areas like that but it is okay. It all becomes exposed to air and light while it's being ground up as well as when it's being packaged and wrapped for sale then again when you unwrap and handle it at home as you're preparing it to be cooked. But it is normal for ground meats to do that and it doesn't alter the quality, texture, smell or flavour of the fresh meat. It's not going bad and is safe to cook and eat.
If meat is going bad you'll notice a quite unpleasant sour smell, a whitish slimy texture to the meat or a fatty, whitish film of slime on the surface and the meat will start to get a yellow-green colour to it. It's unmistakable.
dont they also add color to beef to make it look red?
Picky shoppers would go to a butcher shop,pick out the meat and ask the butcher to grind it.
Some would not trust the butcher 's grinder as it has residues from prior grind,so take it home and grind it yourself.
It is oxidation due to exposure to air and light that makes fresh ground meats get brown areas like that but it is okay. It all becomes exposed to air and light while it's being ground up as well as when it's being packaged and wrapped for sale then again when you unwrap and handle it at home as you're preparing it to be cooked. But it is normal for ground meats to do that and it doesn't alter the quality, texture, smell or flavour of the fresh meat. It's not going bad and is safe to cook and eat.
If meat is going bad you'll notice a quite unpleasant sour smell, a whitish slimy texture to the meat or a fatty, whitish film of slime on the surface and the meat will start to get a yellow-green colour to it. It's unmistakable.
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^^^^This.
Unless your ground beef smells bad, it's perfectly safe. I often buy meat that is red on the outside but brown once I open the package and it doesn't taste any different than meat that is one color throughout.
dont they also add color to beef to make it look red?
Picky shoppers would go to a butcher shop,pick out the meat and ask the butcher to grind it.
Some would not trust the butcher 's grinder as it has residues from prior grind,so take it home and grind it yourself.
Not color, but some material (oxygen?) that delays oxidation’s effect of turning red to brown, IIRC. If the package is in a styrofoam base with tall sides and the shrink wrap on top is convex (as if a little air had been blown in before sealing), it probably got treated to prolong the surface redness.
What the OP described is normal and safe for consumption.
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