How Do You Feel When You Buy Ground Beef At The Market, Apparently Fresh, But The Meat At The Bottom Is Brownish?

by **barnett** » Sat Dec 28, 2013 6:16 pm

Don't you feel like suing the store, especially after it's happened several times? Who do they think they're kidding?

by **Jarrett** » Thu Jan 30, 2014 1:42 am

No Big Deal The top is red because the blood(Hemoglobin) on top has absorbed more oxygen before being sealed which makes it red. The bottom wasn?t exposed to air for as long so it doesn?t get as red. It?s normal. Now...if it?s green, it?s either 6 weeks old or Saint Patrick?s Day. JBENZ 71 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.

by **Walter** » Thu Jan 30, 2014 4:12 pm

Carbon Monoxide Keeps Meat RED Meat in the grocer's display case is generally treated with carbon monoxide as it is being wrapped to keep it red. The interior and underside of the meat will turn color first because it isn't exposed to as much of the gas as the top. Add to that the fact that the plastic wrap holds the CO against the meat so it stays red longer. The effects of CO treatment last less than 48 hours on the surface and less than 12 hours on the "exposed" parts of the package. There's nothing wrong with the meat, so you shouldn't feel cheated or wronged. Meat will naturally turn brown from oxidation. Consumers think of meat as RED, so the retailers make it look red. Bon Appetit! newfietom 70 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.

by **Gilibeirt** » Thu Feb 06, 2014 7:32 pm

I would notify the manager 1st, then its up to you if you want to shop elsewhere. Usually brown meat means that air has gotten to it. Personally, i dont trust this theory. I would tell the manager, how many times this has happened, and you are not happy. No one would be, even the manager, if he or she took home a product like you mentioned. It does make me curious as to why you have had this occur more than 1 time. You shouldnt settle for this to keep going on. If you have shopped there for a long time and dont want to change, then there may be a problem the manager isnt aware of. Im sure you wouldnt continue if you have been experiencing this for a year or more. Good luck. Hope you get to the bottom of this. balikitty's Recommendations This would be a wonderful guide for you! Battling bacteria.(new methods for meat and poultry processors in preventing contamination): An article from: Food Processing Amazon List Price: $5.95 balikitty 71 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.

by **Goldwine** » Sun Feb 09, 2014 5:37 pm

Meat in the grocer's display case is generally treated with carbon monoxide as it is being wrapped to keep it red. The interior and underside of the meat will turn color first because it isn't exposed to as much of the gas as the top. Add to that the fact that the plastic wrap holds the CO against the meat so it stays red longer. The effects of CO treatment last less than 48 hours on the surface and less than 12 hours on the "exposed" parts of the package. There's nothing wrong with the meat, so you shouldn't feel cheated or wronged. Meat will naturally turn brown from oxidation. Consumers think of meat as RED, so the retailers make it look red. Bon Appetit!

by **Bogart** » Tue Feb 11, 2014 9:10 pm

They put Vit C in it to keep it red. I got bad meat 2 times recently and I am mostly eating cage free range eggs now. Shasha 71 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.

by **Garet** » Sat Feb 22, 2014 10:52 am

The top is red because the blood(Hemoglobin) on top has absorbed more oxygen before being sealed which makes it red. The bottom wasn?t exposed to air for as long so it doesn?t get as red. It?s normal. Now...if it?s green, it?s either 6 weeks old or Saint Patrick?s Day.

by **Briano** » Sat Mar 01, 2014 12:42 am

um... no No, I have never felt like suing a store over meat that was a bit brown on bottom. That would just be silly. Now, if the meat smelled like it had turned and was brown all the way through even though the date said it was ok... I would probably consider returning it or just not shopping at the store anymore. When meat is brown at the bottom is just means it has started to age and the blood has run down to the bottom of the package. It is perfectly normal. Age does not mean spoil. Aging beef is a personal preference, some say that unaged beef actually has a metallic taste to it and isn't quite so "beefy" tasting. Also, unaged meat isn't as tender... not that tender is usually an issue with hamburger. miller508 70 months ago Please sign in to give a compliment. Please verify your account to give a compliment. Please sign in to send a message. Please verify your account to send a message.

by **Verddun** » Fri Mar 07, 2014 4:09 pm

No, I have never felt like suing a store over meat that was a bit brown on bottom. That would just be silly. Now, if the meat smelled like it had turned and was brown all the way through even though the date said it was ok... I would probably consider returning it or just not shopping at the store anymore. When meat is brown at the bottom is just means it has started to age and the blood has run down to the bottom of the package. It is perfectly normal. Age does not mean spoil. Aging beef is a personal preference, some say that unaged beef actually has a metallic taste to it and isn't quite so "beefy" tasting. Also, unaged meat isn't as tender... not that tender is usually an issue with hamburger.

by **Dondre** » Thu Mar 13, 2014 6:53 am

Usually brown meat means that air has gotten to it. Personally, i dont trust this theory. I would tell the manager, how many times this has happened, and you are not happy. No one would be, even the manager, if he or she took home a product like you mentioned. It does make me curious as to why you have had this occur more than 1 time. You shouldnt settle for this to keep going on. If you have shopped there for a long time and dont want to change, then there may be a problem the manager isnt aware of. Im sure you wouldnt continue if you have been experiencing this for a year or more. Good luck. Hope you get to the bottom of this.

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