Grey mince!

newbienortherner

Hiya everyone,

I am a long term lurker on the old style board and I was wondering if I could ask for a little advice. This morning I tried to be super organised and cook a chilli in the slowcooker for tonights tea but when I got the mince out of the fridge is looked a bit grey and, well, unappealing! It didn't smell odd and was still in date (use by 15th Sep) so I still made everything up and put it in the slowcooker but I am now worrying that it may have not been okay to eat!

What do you think? I really hate the thought of wasting all that food but I don't want us all to get ill either.

Thanks

rosie383

I think if it smelt okay, then it was probably perfectly fine.
I have used mince like that many, many times and never had a problem. If it gets a good cooking it would kill any nasties anyway.

GraceJamesMum

I stress over meat alot - not a great meat eater, so worry about making other people ill!

However, I go with the fact that if it smells OK, it should be fine to eat and, as said, slow cooker should blast it well!

Shak1rak

http://www.foodauthority.nsw.gov.au/consumers/keeping-food-safe/shopping/colour-of-mince-meat/

It sounds like it will be fine... 'But if in doubt, toss it out' lol

valk_scot

The cut surface of meat does go dark if it's not in one of these sealed environment packages, or if the package has been punctured. It doesn't mean the meat has gone bad, just the haemoglonin in the blood has reacted with the oxygen in the air. The meat in our supermarkets is packaged to enhance the bright red colur which we're used to. If your mince smells fine it will be fit to use, I would think. I'd use it anyway!

Triggles

Yes, we go by the smell of it as well. I would've cooked it as long as it smelled okay and was within date. I am rather paranoid about bad meat as well so admit that if I am not certain, I will throw it out.

sb44

You will know if it is on the turn, it will have a strange sweetish smell to it.

scaredy_cat

the meat will be ok, it loses the red colour as the air get to it, even in a vac pack. something to do with the iron in the meat.

i've used meat when it's gone grey, i just cook it a bit longer.

Stephen_Leak

And with the stuff they put into red meat to make it the bright red colour that people now associate with freshness. The grey colour is arguably more natural.