I can’t be the only one who misread this as
I always cruise by my market’s meat case to see if there’s any good cuts of discounted meats. I like pricey steaks, and buying them when they’re approaching the sell-by date is a good way to get them affordably. Sometimes they are somewhat discolored. However, my market carries a money back guarantee, even on the products that are thus discounted. So I buy them. I’ve never had to return any as being spoiled, but if I opened one of these steaks and it smelled bad, I wouldn’t hesitate to return it for a refund.
If you are shopping at stores that sell meat that is genuinely green, then you should find a new store. By the way you describe it, we should be having massive epidemics of food poisoning from spoiled meat. The color I’m talking about can look greenish when placed next to super bright red meat.
Unfortunately, this is very true. You cannot see the bad bacteria on meat any more than you can see it on spinach. Smell is more of an indicator of how your meat is going to taste.
Does anyone remember what Food Lion used to do with their spoiling meat? :::shudder:::
i’m told that “hanging” game 9like rabbits, duck, pheasants) improves the taste of the meat. Supposedly, British gourmets know a bird is 'ready, when the tailfeathers fall out! So bacterai and enzymatic action can improve the flavor of meat. how close is this to rotten, I don’t know!
I took “The Meat We Eat” in college. The professor (well more of a farmer, which was awesome) told us that meat turned brown in the market because of a lack of oxygen in the packaging. I guess brown isn’t that far from green, so maybe you’re either seeing an extreme lack of oxygen, or you perceive the color brown more vibrantly than most people.
As long as they know what they are doing it is probably fine. I’ve never had aged meat, but I would love to give it a try. Finding someone that knows how to do it is not easy. It’s sort of a lost art in the hyperbacterophobe environment these days.
Most of the recent food poisoning epidemics have been from non-meat products, so it’s not really the meat you need to worry about.