Red Meat Greening
Hello all,
Does anyone have experience with the fat around red meat turning green? We have a vacuum sealed product which is getting returned before best before dates because the fat is turning green and grey. This issue has been seen on both fresh product nearing the end of its shelf life and on some frozen product. The frozen product has been in the freezer for up to 4 months without incident.
Thoughts?
Hello all,
Does anyone have experience with the fat around red meat turning green? We have a vacuum sealed product which is getting returned before best before dates because the fat is turning green and grey. This issue has been seen on both fresh product nearing the end of its shelf life and on some frozen product. The frozen product has been in the freezer for up to 4 months without incident.
Thoughts?
Hi qal,
Not my area but i googled - "fat in red meat turning green"
You have 25 Million answers. :biggrin:
Thanks.
Too bad green is more than just a colour. In most cases I found it was "red meat getting the green light" or "red meat is green"-meaning ok for the environmental impacts.
Not sure what kind of tests to look at or if we need to change our packaging. Some discussion of bacteria producing hydrogen sulphide which turns things green, often in the presence of trace amounts of oxygen.
Is the a way to test the vacuum seal to ensure there is no leaking? How do you prove the seal for audits?
Hi qal,
Too bad green is more than just a colour. In most cases I found it was "red meat getting the green light" or "red meat is green"-meaning ok for the environmental impacts.
Au contraire :smile:
1st page -
http://www.fsis.usda...oultry/ct_index
http://www.meatupdat...xport_03-91.pdf
http://chowhound.cho...m/topics/487409
http://www.fao.org/d...7e/ai407e21.htm
Whether they are all useless is another matter. :smile:
Thank you CC,
Not useless, but just a Google search away which I was able to do before coming here. I reached out to the community to see if and how anyone has encountered this themselves and what they might have changed in their systems to prevent it happening again.
If we come up with a way to address this I will follow up.
Now looking at testing for levels of Pseudomonas on both our final product and raw material. Been reading up that this aerobic bacteria can be responsible for a green tinge in meat.
Has anyone tested specifically for Pseudomonas? I have only tested for Aerobic Plate Counts of bacteria in the past.
I have a great document for you but I cant seem to find the attachment button!
Tamale
I have a great document for you but I cant seem to find the attachment button!
Tamale
Hi Tamale,
procedure given here -
Hi Tamale,
Thanks, maybe just describe what your attachment says?
I have gone back to the raw material for this product, but along the way no discrepancies have been noted to help explain why this is happening. Now it doesn't seem to be isolated to one production day of either the raw material or the preparation of the final product. Not sure what can be changed to help fix this!
Here you go!
Tamale
Attached Files
Thanks for the information Tamale