Why is Pre-packaged Ground Beef Bright Red on the OUTSIDE and Sometimes Dull, Greyish-Brown Inside?
Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do?
Why is Pre-packaged Ground Beef bright red on the OUTSIDE and sometimes dull, greyish-brown inside?
It seems that even the Green Man,Vancouver Sun, appreciates some of the copyrighted material; originally from my cook book, that I have also posted on my blogs. For example: Why is ground beef red on the outside but grey on the inside?
Why is Pre-packaged Ground Beef bright red on the OUTSIDE and sometimes dull, greyish-brown inside?
OR
Bright Red, Versus Grey,
Brown or Purple Meat.
Notice all the fail proof precautions; as demonstrated in the picture below , to insure that there is absolutely no way that anything can fall out of the meat hopper; or that any contaminates can be blown; or otherwise, fall, in.
CLICK ON IMAGE SOURCE, FOR MORE INFORMATION
Notice all the fail proof precautions; as demonstrated in the picture below , to insure that there is absolutely no way that anything can fall out of the meat hopper; or that any contaminates can be blown; or otherwise, fall, in.
CLICK ON IMAGE SOURCE, FOR MORE INFORMATION
The
bright red colour of ground beef is very often used by consumers as a selection
factor when purchasing hamburger, and ground beef but, in reality, that bright red,“moist”, appearance (often, indicates the injection of "flavour" or "nutritional" additives-including pink slime and or additional liquid content) is not a reliable indication of freshness; has very little to do with
quality and a dark gray-purple colour may not necessarily be a bad thing.
All warm blooded animals
contain a pigment called myoglobin,
in meat tissues. This pigment is normally a dark greyish purple but when it
comes in contact with oxygen it oxidises becomes ox-myoglobin and turns a
bright red colour.
Meats that are
vacuum-packed have not been exposed to oxygen long enough to turn red. Freshly
ground beef will also have a purplish colour
It is for that
eye-pleasing bright red colouration that the fresh ground beef sold at the
supermarket is packaged using a clear film that is oxygen permeable. The oxygen
goes through the film and allows the meat to turn that pretty red colour many
people associate with fresh beef. This is why I do NOT recommend freezing meat
in store packaging (also promotes freezer burn).
Colouring can also indicate the presence of "PINK SLIME" additives, or spoilage. If your package of
ground beef is grayish all the way through and does not turn red when exposed
to air for fifteen minutes or so, it is most likely spoiled or starting to
spoil.
It can be downright scary; leaving a slice of
supposedly fresh supermarket ground beef on a plate and exposed to oxygen in
this way. Often the beef will take on a sort of marbled look that is not the appearance of freshly ground beef. While long exposure, or, too much oxygen, will case it to darken; fresh, uncooked, meat should never be brown in colour and it should never appear marbled or mottled. That soft, sticky,brown stuff, (you know, the kind of stuff that at one time we stepped in on occasion but we never ate)the kind of stuff for which Canadian; and especially Alberta; "made" meats are becoming known ;has long been known to contain E-coli and bacterial pathogens.
This is a clear indication that the ground beef did not all come from the same source, nor was it all ground at the same time. Usually, but not always, your nose will tell you right off the bat, as spoiled ground beef will usually smell sour. It will also feel tacky to the touch. Do not take any chances with spoiled meat. When in doubt throw it out.
You just finished eating a hamburger. Guess how many beef animals may
have contributed to that one 4-ounce beef patty?
"Clayton and
Belk (1998) determined the number of cattle contributing muscle and/or fat
tissue to a single patty, concluding that in a single 4-ounce ground beef
patty the fewest number of animals, on average, that contributed tissue
to a patty was 55 and the greatest number, on average, was
1,082."
This is a clear indication that the ground beef did not all come from the same source, nor was it all ground at the same time. Usually, but not always, your nose will tell you right off the bat, as spoiled ground beef will usually smell sour. It will also feel tacky to the touch. Do not take any chances with spoiled meat. When in doubt throw it out.
Safety First
All beef products are susceptible to bacteria contamination such as E.Coli, Salmonella and Listeria. Proper handling and cooking procedures are essential to prevent food borne illness. Other bacteria can contribute to accelerated spoilage. Ground
beef is especially vulnerable since it begins with so many pieces of meat,
possibly from several different countries and sanitary conditions (free trade-global market), exposed to
multiple handling procedures and equipment surfaces. Grinding and exposes even
more meat surface to potential bacteria as does the excessive moisture in plastic wrapped, boxed (the new trend-somewhat, facilitates long distance shipping) meats.
Luckily,
though (for the greed motivated; international corporations, governments, food processors, politicians, and supermarkets involved) thorough cooking destroys bacteria (not added chemicals or other toxins) at an internal temperature of 160 degrees F. Cleanliness, (second image down) when handling ground beef is of utmost importance. This includes not only Canada's' national cure all of washing your hands, but your utensils and working surfaces. Cross-contamination is the most common culprit responsible for food borne illness, (how many times do you suppose line workers, often working on a piece basis, wash their hands or working surfaces during a shift?).
©Al (Alex, Alexander) D Girvan 1995-98-2012 all rights reserved
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