This is most common in meat grilled on charcoal or gas and shows up as a pink ring. The gas nitrogen dioxide may be present during the cooking as the fuel combusts. This creates a pigment from myoglobin called nitrosylhemochrome. The pink ring that forms near the surface of the cooked meat often fades or disappears after it is exposed to air or light.
The bottom line regarding persistent pinking in cooked meat is that it is safe to consume providing the endpoint temperature is confirmed with a thermometer. The majority of the original research conducted on premature browning and persistent pinking was conducted at Kansas State University.
The color of meat depends on myoglobin: Part 1. This article was published by Michigan State University Extension. Cooked meat color: Part 2. Other articles in this series The color of meat depends on myoglobin: Part 1 Cured meat color: Part 3. Like the round, these cuts are sections of very dense muscles, and like deli roast beef, they are usually sliced very thin for sandwiches on a mechanical slicer.
The effect can also sometimes be seen on thinly sliced hams, especially from denser muscles from the shank. It's intuitively obvious that if your slice of "red" meat has turned green, it shouldn't be eaten.
Like many other things that are intuitively obvious -- a flat earth springs to mind -- it's also wrong. Iridescent hues can occur even in the freshest of roast beef, so they're not a good indicator of spoilage. Discoloration from spoilage can cause green, gray and yellow hues, but color isn't your only clue.
Spoilage will also create a thin, sticky bacterial layer over the meat, and it will have a clearly unpleasant odor and sour flavor. If your beef has green tints but smells fresh, isn't sticky to the touch and is within its freshness date, it should be perfectly safe. Fred Decker is a trained chef and prolific freelance writer. In previous careers, he sold insurance and mutual funds, and was a longtime retailer.
Once you cook that meat, it can last in the fridge for an additional days or the freezer for months. Here is a quick reference guide for our most popular cuts of meat: Uncooked:. Sausage: days in the fridge, months in the freezer. Boneless pork chops: days in the fridge, months in the freezer. Bone-in pork chops: days in the fridge, months in the freezer General guideline: any cut of meat with a bone will have a shorter shelf-life in the fridge than its boneless counterpart by about two days.
Seafood: days in the fridge, months in the freezer. Deli meat: days in the fridge, months in the freezer. Did you know that your fridge temperature plays a factor in the length of time you can keep meat in the fridge?
Most refrigerator temperatures should be at 4 degrees Celsius or lower, and a change of only two degrees can impact the eat-by-date of meat by two days!
Avoid thawing your meat on the kitchen counter. Meat that is left out of the fridge or freezer for long periods of time is at-risk for spoiling. Leaving your meat out at room temperature for long periods of time increases the risk of spoilage. Instead, thaw meat using the microwave, which is both a quicker and safer method. Store your meat at a safe temperature. If your meat is stored at any warmer of a temperature, it is more likely to spoil.
Throw out food that has been kept for many hours at room temperature. Freeze your meat if you do not plan to eat it soon. Although meats will only keep for several days in a fridge, it can last for months in the freezer. To extend the shelf life of your meat, place it in a sealed container and freeze it until you plan to eat it. Avoid eating expired or unrefrigerated meat.
Even if your meat appears unspoiled, it can still be infected with harmful bacteria. Do not eat meat that has been left out in the kitchen for too long or is well past its sell-by date. Check the meat's internal temperature while cooking.
Because not all foodborne bacteria are detectable, cooking your meat to the right temperature is key for preventing food poisoning. In this case, follow cooking instructions carefully and throw the meat out if you notice signs of spoilage. Include your email address to get a message when this question is answered.
Always wash your hands before and after touching raw meat. Helpful 1 Not Helpful 0. Avoid eating meats with broken seals or liquids seeping from the package. If you suspect your meat has spoiled, do not ingest it. Send back spoiled meats if it is served to you at a restaurant.
Submit a Tip All tip submissions are carefully reviewed before being published. Do not taste questionable meat to check if it is spoiled.
You can get food poisoning from ingesting small amounts of spoiled food. Helpful 2 Not Helpful 4. Related wikiHows How to. How to. More References About This Article. Co-authored by:. Co-authors: 7. Updated: April 21,
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