Quote:
Originally Posted by ripley
Although they look ready to eat ,there is nothing stopping the supermarkets from running them thru their meat grinder one more time.
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True but when hamburg is intended to be ground in the store from chubs,it is not the same as hamburg that is ready to cook.The chubs that will be ground again are course ground.Hamburg is almost always ground twice,course then fine.
Quote:
Originally Posted by ripley
All the supermarkets I know do this ,If ypu break open a mound of ground beef and it is dark in the middle ,that is because of bacteria.Bacteria eats the blood in the middle and it turns brown.
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I don't know where you got this one.You think bacteria are only on the inside?Color change of meat has nothing to do with bacteria.Its myoglobin and oxygen.
When freshly slaughtered meat is cut into steaks, the muscle tissue comes into contact with oxygen in the air. The myoglobin in the meat binds this oxygen, forming oxymyoglobin and giving the meat a red color. However, if fresh meat sits for a period of time, generally over the course of several days, the structure of the myoglobin changes. The iron molecule in the middle is oxidized from its ferrous to ferric form and a different complex is formed called metmyoglobin. This compound turns the raw meat a brown color. The meat is usually still safe to eat when cooked, but the brown, unappealing color turns off most consumers. To avoid having your fresh meat turn brown, use it as soon as possible after purchasing it.