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Raw red meat - color

Discussion in 'Food Forum' started by Santa CruZin, Jan 31, 2005.

  1. Santa CruZin

    Santa CruZin RIP Mr. Mayor

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    I frequently see steaks at the local market that are starting to turn in color slightly, at reduced prices.

    Should I care if the meat is a vibrant, fresh red? Is a little darkening ok?
     
  2. Hokie3

    Hokie3

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    Those are the first steaks I look for! Never any problems for me.;c
     

  3. noway

    noway

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    don't worry about it, it is the hemoglobin or is the myoglobin ( can't remember ) but either way rest assure the meat is okay.


    Thaw completely and cook fully.
     
  4. MPG1737

    MPG1737 Beer Me

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    No worries. Red meat tends to discolor easily. This is partly because of it's iron content. A little greyish brown is normal especially with meat that has been frozen, and thawed. If the packaging is untampered with, and it is within it's expiration date your good to go.
     
  5. Hokie3

    Hokie3

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    I thought I heard somewhere that it has to do with a reaction caused by light (florescent?) with the hemoglobin or myglobin that "noway" spoke of. Could be wrong...I'm sure somebody here will know.

    BTW...I hope it's not frozen and please don't cook it all the way! ;)
     
  6. noway

    noway

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    I believe it's not the light but the air that causes the coloring changes.
     
  7. Hokie3

    Hokie3

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  8. jawjaboy

    jawjaboy Casual lead ho

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    DITTO...and not because of price.
     
  9. MrsKitty

    MrsKitty

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    Me too! Better beef that way :cool:
     
  10. mudfootball

    mudfootball

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    i think it is fine, the only thing that pisses me off is when the meat is dry looking especially at corners of the cut, as i prefer to buy out of a case when ever possible not in shrink rap.
     
  11. chevrofreak

    chevrofreak Senior Member

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    Yup yup, meat gets red when it is exosed to air. The blister packed meat you see at Super Walmarts will be bright red, but stuff that is vacuum shrink wrapped will have a much darker color.