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Post by fredwest on Mar 22, 2007 2:44:05 GMT -5
I bought a whole tenderloin of beef vac packed. I opened and cut a couple of steaks from it, and placed it back in the fridge. A couple of days later when I went to use it there was a dark ring around the edge of the eye of the meat. There was nothing placed on top of the meat, it was wrapped in cling film. Do you know what courses this to happen?
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Post by BBQ Butcher on Mar 22, 2007 5:20:15 GMT -5
I bought a whole tenderloin of beef vac packed. I opened and cut a couple of steaks from it, and placed it back in the fridge. A couple of days later when I went to use it there was a dark ring around the edge of the eye of the meat. There was nothing placed on top of the meat, it was wrapped in cling film. Do you know what courses this to happen? It has to do with oxygen and a scientific word called "myoglobin". When steaks are first cut they are a deep red, or purple color, and after a few minutes of exposure to oxygen they turn a nice bright red. This is called "blooming". Over a period of a few days, the myoglobin protein loses it's ability to hold the oxygen and the meat will turn colors. The same process will turn the inside of hamburger brown, also. On occasion, the myoglobin protein and exposure to the light will cause steaks to have a "bluish/green" tinge when held to the light at a certain angle. Yes, the steaks are fine to eat. Also, the steaks are NOT aging, but just getting old.
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