Meat turning colour, is it still ok?

KimYeovil

jockess1 wrote: »

No I wouldn't risk it. Take it back to the supermarket for a refund.

Please don't be so silly. It's difficult enough trying to influence supermarkets to maintain what little quality remains without them recoursing to indulging such ignorant behaviour.

Sign up to a cookery class and learn what real food should look, smell and taste like.

I bet you don't like bent cucumbers, either? And don't buy apples that grubs have taken a liking to?

red_devil

focus888 wrote: »

ok not sure if this is a silly question or not but here goes, i brought some mince meat on friday, it was red and now 3 days later its gone a weird grey colour. the date says 2nd july and i havent opened it yet, tried to smell it but cant smell nothing. as long as it doesnt stink should it be ok?

ask the butcher where you bought it from!

KimYeovil

Their are three smell tests: when you open the packet; when you brown the meat; when you visit the restroom. One of these tests is a bit after the fact but can be correlated with the earlier comparisons retrospectively and logged* for future reference.

*no pun intended.

Viper_7

Aye, it will be fine. Sniff test as others have mentioned.
Should be no problem at all keeping it refrigerated a few days. The meat will have been packaged in a protective atmosphere, so no nasty bugs and such to turn it. Once opened however it will turn much faster, but again with most meat you will be able to tell very easily it's turned from the smell.

Yes - pre-packaged meat is dyed to make it look more appealing. This dye is actually banned in various countries but not yet in the UK. And yes, a little like Aquariums much supermarket lighting is set to produce certain frequencies to enhance particular colours.

shelly

I asked my brother once about some mince that had gone a brown/grey colour as he is a trained chef. He said it goes like that where the blood has drained out of the meat as it gets older.
If it smells ok then it's fine to use.

OrkneyStar

KimYeovil wrote: »

Their are three smell tests: when you open the packet; when you brown the meat; when you visit the restroom. One of these tests is a bit after the fact but can be correlated with the earlier comparisons retrospectively and logged* for future reference.

*no pun intended.

This appeals to my (sad) sense of humour :rotfl::rotfl::rotfl::rotfl::rotfl:.

Smashing

Muscle contains myoglobin which reacts with oxygen to form oxymyoglobin which gives the meat a red color. If it's left for a few days the strucure of myoglobin changes and form something called metmyoglobin which causes meat to turn brown, and is totally harmless.

However, it puts people off, which supermarkets want to avoid so sealed packs of meat are pumped full of carbon dioxide so they don't turn brown as soon and they can leave it on the shelf for ages and have people believe it's fresh.

If it smells fine, you're safe to eat it.

Mazzarati2000

I agree with the others that it should be fine to eat, often meat, paticularly beef tastes much better & is far more tender once it has darkened.

LeeSouthEast

Ex other half was a butcher moons ago. We never bought 'bright red' meat that most people considered good looking. We got the darkest, brown/greyest meat we could find, then kept it until it went even darker. Super every time.

moggylover

1carminestocky wrote: »

Funnily enough, we are animal lovers so use the kids as tasters instead. We haven't lost one yet...

:rotfl::rotfl::rotfl: