Comments on: The Changing Color of Raw Beef http://www.grillmaestro.com/the-changing-color-of-raw-beef.htm my journey from grill meekdom to mastery Tue, 02 Dec 2008 22:41:37 +0000 http://wordpress.org/?v=2.6.5 By: gm http://www.grillmaestro.com/the-changing-color-of-raw-beef.htm#comment-182 gm Mon, 11 Sep 2006 17:23:09 +0000 http://www.grillmaestro.com/the-changing-color-of-raw-beef.htm#comment-182 Ultimately I think since people will be checking dates and not just relying on color (if it says two weeks old but still looks "fresh," what are you going to believe?), I don't see this C02 pumping as a really big deal... but that's only if I <strong>know</strong> about it beforehand. Until you folks mentioned it I had no idea... Ultimately I think since people will be checking dates and not just relying on color (if it says two weeks old but still looks “fresh,” what are you going to believe?), I don’t see this C02 pumping as a really big deal… but that’s only if I know about it beforehand. Until you folks mentioned it I had no idea…

]]> By: Graydon http://www.grillmaestro.com/the-changing-color-of-raw-beef.htm#comment-181 Graydon Sun, 10 Sep 2006 04:41:09 +0000 http://www.grillmaestro.com/the-changing-color-of-raw-beef.htm#comment-181 Based upon a local news story a good portion of the stores around here are using CO to keep that red color longer. Which ultimately highlights the need to pay attention to use/freeze by dates on meat. Of course in good news fashion they make it sound like it's some atrocity to use CO and that you are liable to eat rotten meat and die. What would have been more informative to the public is to simply say "Hey, these guys use CO in the packaging to make it look nice longer... so DON'T use that meat that's a week past the use by date just because it still looks good!" But, if you get your meat at a butcher... then definately pay attention to the color. That and don't expect really fresh meat on Saturday afternoon just before they close. Based upon a local news story a good portion of the stores around here are using CO to keep that red color longer. Which ultimately highlights the need to pay attention to use/freeze by dates on meat.

Of course in good news fashion they make it sound like it’s some atrocity to use CO and that you are liable to eat rotten meat and die.

What would have been more informative to the public is to simply say “Hey, these guys use CO in the packaging to make it look nice longer… so DON’T use that meat that’s a week past the use by date just because it still looks good!”

But, if you get your meat at a butcher… then definately pay attention to the color. That and don’t expect really fresh meat on Saturday afternoon just before they close.

]]> By: jeff http://www.grillmaestro.com/the-changing-color-of-raw-beef.htm#comment-179 jeff Fri, 08 Sep 2006 19:11:26 +0000 http://www.grillmaestro.com/the-changing-color-of-raw-beef.htm#comment-179 Yes, some packing plants will use carbon monoxide to leave a lasting red color that will not give any real indication of freshness. The carbon monoxide will bind very strongly to the myoglobin and slow the oxidation process. Yes, some packing plants will use carbon monoxide to leave a lasting red color that will not give any real indication of freshness. The carbon monoxide will bind very strongly to the myoglobin and slow the oxidation process.

]]> By: dennis http://www.grillmaestro.com/the-changing-color-of-raw-beef.htm#comment-176 dennis Fri, 08 Sep 2006 02:00:14 +0000 http://www.grillmaestro.com/the-changing-color-of-raw-beef.htm#comment-176 Hmmm.... I wonder if any meat packing plants are filling the packages with inert gas to keep the meat from browning while on the shelf? Hmmm…. I wonder if any meat packing plants are filling the packages with inert gas to keep the meat from browning while on the shelf?

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