To understand how these iridescent highlights happen, it's important to remember that beef and other meats aren't simple substances. These color differences do not indicate that the meat is spoiled or old. What's the real answer? If the meat is not exposed to oxygen, it changes to a gray-brown hue. Since they absorb red hues from the refracted light, most of the shiny rainbow colors on the beef have a disconcertingly green tinge. Fred Decker is a trained chef and prolific freelance writer. For example, beef from the navel and brisket cuts are frequently cured for sale as pickled or corned beef. I've never seen leftover liver turn green, but I cannot dispute that reasoning as it's a distinct possibility. From the USDA... Iridescent Color of Roast Beef: Sliced cooked beef or lunch meat can have an iridescent color. As discussed earlier, fresh cut meat is purplish in color. For one, meats that have been brined or cured are more likely to show iridescence. Spoilage will also create a thin, sticky bacterial layer over the meat, and it will have a clearly unpleasant odor and sour flavor. (For beef, these cuts are brisket, which is used for corned beef; navel, used for pastrami; and top round, used for roast beef. Favorite Answer. Use or freeze it within a day or two of purchase and cook it to 160°F (71°C); use a meat thermometer to check. One of the most common is the oxidation of the pigment to form a green or grey color. I noticed that beef liver turns green a few hours after it's cooked, even if it's refrigerated. Someone told me it was safe to eat, but I didn't cook it. Meat that has turned bad will feel sticky, tacky, or slimy and should be thrown out. So why does some garlic turn green and others not? Join Yahoo Answers and get 100 points today. Fat color is a function of what kind of vitamins are present in the cow's diet. That's completely natural, however, and usually unrelated to the meat's freshness. Someone told me it was safe to eat, but I didn't cook it. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. You don’t want to keep waiting for tomatoes to turn red if the variety tells you they will stay green, pink or orange when they mature. They're made up of a staggering number of proteins, fats and mineral compounds, all with their own distinctive chemical properties. As discussed earlier, fresh cut meat is purplish in color. Raw meat can go through more than one color change after being packaged and before cooking. you stored the meat properly. I took it out to use it, and it was no longer a vibrant red, but instead a rather sickly gray color. The rainbow effect is exaggerated by a couple of other factors. In a scientific paper on beef color by the National Cattlemen’s Beef Association, Dr. James R. Claus explains how the protein myoglobin interacts with … Ground beef that is brown or gray is still safe to eat, but if it is turning green, you should throw it away. Its acids in the meat - if its a shiny green on the top (and only on the top) the light and air will have caused a chemical reasction. This is due to the presence of proteins in red meat known as myoglobin. Foods that look good are simply more appealing than foods that don't. You can also use the color of the meat as a guideline. I think it's nature's way of saying "Heck no!". Re: Supermarket diced beef going greeny/grey well within use-by date. By itself, it is not a health hazard. Many problems can occur in the curing of meat products that can result in the development of strange colors. You can sign in to vote the answer. For consumption that is. Prolonged exposure to air and light will also darken meat that starts out bright red, as you’ve probably seen when pre-formed hamburger patties start to turn gray, but are still red or pink inside. Like the round, these cuts are sections of very dense muscles, and like deli roast beef, they are usually sliced very thin for sandwiches on a mechanical slicer. One of the food industry's fundamental truths is summed up in the phrase "people eat with their eyes." Some meat may also show an iridescent sheen. if you still have the package and the label, id return it...and if the store doesnt accept it, make a fuss about ecoli and their store selling rotten meat.. they will then think twice about it... (I usually now ask the butcher in the store, to open the package for me, and I look at it, then rewrap it up).. ive had too many bad lucks on meat to not take this little step now, when in doubt, throw it out...i don't care what people say, you won't catch me eating green meat. The browning is oxidation - reaction with oxygen (a very slow form of the cooking process). Read on for tips on storing ground beef … Light that passes through these substances is reflected and split, or refracted, in the process. There are various pigments in meat compounds that can give it an iridescent or greenish cast … It has to do with the garlic's age. No one wants to get sick from bad meat. chances are that this is not dangerous. « Reply #2 on: 26/09/2012 12:06:09 ». It didn't smell bad but I couldn't get past the color. Why is pre-packaged ground beef red on the outside and sometimes grayish-brown on the inside? what can you cook that'll last you 7 days. That's right—bright red, the color we associate with beef, isn't an indicator of freshness. According to the USDA, extremely fresh beef is actually purplish in color. Assuming it msells ok it will be ok to eat. Ruminants are unique in their ability to readily digest the cell wall components of forages and it is this ability that gives them a competitive advantage ove… It's intuitively obvious that if your slice of "red" meat has turned green, it shouldn't be eaten. Oxygen from the air reacts with This color change alone does not mean the product is spoiled (see explanation in question 2). I recently bought some stew beef that had 4 days left till expiration. Here’s what I did: I cut up and cooked a couple of pounds of boneless chicken, skimming off the goop that formed on the top. I an answer from another question and it said it's because of oxidation. We associate with beef, is it racist to buy Aunt Jemima pancake mix?. My kitchen, is n't an indicator of freshness think it 's uncooked USDA, extremely fresh beef is an... Were talking about actual beef all naturally occurring pigments due to raw meat compounds mean the is. 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