Brown beef

cheesyboy said:
I think people are misunderstanding the OP

He's talking about when the mince turns grey/brown when it's spoiled. It tends to smell a bit sour and is, in fact, probably off.
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I don't think anyone is, and when it first turns brown it is rarely spoiled. As has been said it's easy to smell when meat has gone off.
 
You'll often find it's brown inside the mince, as it's not been exposed to air like the surface. When the surface starts to change to a grey-brown colour, that's a different thing. It smells noticeably different, since it's off. Not necessarily inedible or dangerous at that stage, but not especially nice to eat. Much like sour milk.
 
Na, I've had mince that smelt of vinegar before. That was well in date but went straight in the bin. I'm just on about the colour.
 
Glaucus said:
Kind of is pumped full of oxygen and unless it's changed tumbling chicken usually breasts in water is perfectly legal and can plump the weight up be 20%, although it does have to be labled like added water or similar in the uk.



Like this 13% extra water weight
http://groceries.asda.com/asda-webs...sk-_-bing-_-about asda#/product/1000000472836

But yeah proper dry aged beef should not be bright red.

It's just a sad state of affairs bright red meat is seen to be attractive,
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I really was referring to the supposedly "pumping the meat full of oxygen" practice, which doesn't exist. Packing it in an atmosphere that extends the time that the meat looks fresh does, as does pumping the meat with water.
 
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