Karen & co. Posted October 21, 2008 Share Posted October 21, 2008 Sorry if this sounds like a very silly question, but I bought 2 packs of minced lamb the other day, and have got one out to use for making spag bol for the children, and one pack has gone from red to brown The pack was still sealed and didn't smell strange, but as a veggie I can't taste it before I poison the children Why did this happen? Karen x (embarassed to be asking such a silly question ) Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 21, 2008 Share Posted October 21, 2008 It usually happens when the air gets to it - perhaps there was some way that air got into the pack although it was still sealed? It will smell if it is off.......... Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted October 22, 2008 Author Share Posted October 22, 2008 It usually happens when the air gets to it - perhaps there was some way that air got into the pack although it was still sealed? It will smell if it is off.......... Thanks Lesley, that's what I was thinking, it didn't smell, so I cooked it and asked OH to check when he got in and he thought it was fine Karen x Quote Link to comment Share on other sites More sharing options...
Lesley Posted October 22, 2008 Share Posted October 22, 2008 ....and?........are they still OK? Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted October 22, 2008 Author Share Posted October 22, 2008 ....and?........are they still OK? Think so No one has complained of anything............yet Karen x Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted October 30, 2008 Share Posted October 30, 2008 oxidisation & the enzymes in the meat ( muscle) turn the meat brown. Nothing wrong with it. Meat that is off smells. Emma.x Quote Link to comment Share on other sites More sharing options...
ubereglu Posted October 31, 2008 Share Posted October 31, 2008 Also when red blood cells die they go brown. Quote Link to comment Share on other sites More sharing options...
kannie Posted November 1, 2008 Share Posted November 1, 2008 Same sort of chemical reaction that happens to all sorts of things, even apples and silver! Quote Link to comment Share on other sites More sharing options...
Paola Posted November 13, 2008 Share Posted November 13, 2008 Glad you asked this because it happened to me this week and I was not sure Quote Link to comment Share on other sites More sharing options...
Chickpea Posted November 13, 2008 Share Posted November 13, 2008 just been reading stuff to do with this in shopped by Joanna Blythman (anti supermarkets book) "supermarkets have decided that all the public want is bright red meat, in order to achieve that look, beef, for example cannot be hung for the optimum length of time to develop flavour and natural tenderness. Instead it has to be butchered while it is still red, then packed into a 'modified atmosphere' packaging to ensure that it maintains that colour and profitable moisture rather than darkening naturally as it dries out and matures." Quite an interesting read so far! Quote Link to comment Share on other sites More sharing options...
