oh my god ! frying steak gone bright green when defrosted ?

ELIZA_D

hey there i got some frying steak cheap and froze as soon as i bought it. defrosted today on plate in kitchen and then popped into fridge till i came back from my moms . just pulled out to make a pie fpr tommmorrowe and where the meat ws touching each other on the plate the colour is bright green ????
Now i bought some knocked down liver and did the same and when i pulled out of the freezer to use it had gone bright green in places almost like mildew on the top of a pond !!!
Pd off i have wasted money and food
whats occurrin ? x

Dr_DiNg_DoNg

When in doubt throw it out

Mrs_Thrify

Eliza, bin it quick! def. do not eat it. You make have unknowingly bought cheep meat that was not fit for human consumption.ie to old or not stored correctly.

zippychick

Yeah, i definitely wouldn't risk it. No point in risking poisoning yourself Eliza !

kerleytops

take it back to the shop and ask for an explanation or if you have thrown it away, ask anyway.

thriftlady_2

Even I wouldn't eat green meat.

tandraig

no dont bin it!!! refreeze it quick! where did you buy it from hun? and if you froze it on day you bought it and used it within couple weeks or months! if this applys contact trading standards explain to them and go from there! have heard of this happening from fly by night market traders. just DONT use it!

ela

Iridescence is a common problem in sliced roast beef and ham products. The dominant color is frequently green and consumers sometimes confuse
this with green myoglobin pigments associated with microbial growth. The iridescence of meat products is produced by a combination of the angle of
incidence of the light on the muscle fibres and the wetness of the surface. If the fibres are pulled slightly out of alignment during slicing, the light strikes the fibre at an angle scattering light which appears as the rainbow or greenish color on the surface of the meat. Addition of phosphate seems to exacerbate the problem by increasing the amount of water that is retained by the product.

QUOTE: http://animalrange.montana.edu/courses/meat/meatcol.pdf

rachelhen

Ha ha ELA my mum did not have the technical knowledge she is 79 now but I remember as a kid in the 60s when meat had this colour and my mum said it was fine she also said about how meat used to be hung for days before even being fit for sale

tandraig

sorry ela and rachelhen - but personaly - i wont use meat that is resembling lichen as the OP said. a slight irredescence is acceptable on meat i have personaly stored a few days - but i wont buy it that way. oh and meat should be hung yes - but the colour should be dark red mottled with white (not green) and definately not for poultry or offal. was brought up in the days before domestic fridges were popular ..........and my nan always looked and sniffed oh and my grandfather worked for abbatoir. we never got food poisoning - wonder why with so many modern methods and appliances - its so prevalent now?

tandraig

ela wrote: »

Iridescence is a common problem in sliced roast beef and ham products. The dominant color is frequently green and consumers sometimes confuse
this with green myoglobin pigments associated with microbial growth. The iridescence of meat products is produced by a combination of the angle of
incidence of the light on the muscle fibres and the wetness of the surface. If the fibres are pulled slightly out of alignment during slicing, the light strikes the fibre at an angle scattering light which appears as the rainbow or greenish color on the surface of the meat. Addition of phosphate seems to exacerbate the problem by increasing the amount of water that is retained by the product.

QUOTE: http://animalrange.montana.edu/courses/meat/meatcol.pdf

the irredescence you mention is probably from the added water in the meat (which i would avoid as i hate paying for it!).