Deer meat turned greenOn 25.10.2020 by Goltijinn
Corinne Garcia has been a writer and editor since After owning and operating two Montana-based publications, she worked as an editor for the Lee Enterprises newspaper company. Deer meat, just like other kinds of red meat and wild game, can be frozen for up to a year or even longer if packaged and stored properly. However, deer meat can go bad easily if it's not frozen properly or if it sits in the refrigerator for longer than a few days.
The best way to tell deer meat has gone bad is by using common sense and your senses, especially sight and smell. Examine the color of the meat after it has thawed. Deer meat should be brownish-dark red in color. If there is any metallic-looking hue or the color leans more toward a dark green, dark brown or black tint, the deer meat has probably gone bad. Examine the texture on the surface of the meat. It should feel smooth. If it has a slimy texture, combined with an off color, it has probably gone bad.
Smell the deer meat. Fresh deer meat, like most wild game, does have a distinct gamy smell, but it is not a bad or sour odor. Throw the deer meat away if it smells bad or off in some way. The smell will be obvious if it has gone bad. Pin Share Tweet Share Email. Deer meat.
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Step 1. The meat should be brownish-dark red. Step 2. Step 3. Throw the meat away if it smells bad. Wild game safety tips. Show Comments.Who doesn't like a nice juicy steak or buttery piece of chicken? Adding meat to a meal can add instant flavor and richness.
It could also add instant bacteria if it has gone bad. Most of us have always believed that one of the most telling signs that food has gone bad is its color. Knowing which colors are okay and which will send you straight to the bathroom is vital for all cooks, new and old. Here we'll break down common meat colors and what they mean for you and your family. It can be tricky to know when to throw away that meat in your refrigerator.
It's actually so confusing that the U. Department of Agriculture's Meat and Poultry has their own hotline for all kinds of questions about meat and poultry.
According to this team, the color of a piece of meat is affected by a variety of factors. According to them, color is "influenced by the age of the animal, the species, sex, diet, and even the exercise it gets.
As meat sits in the refrigerator or freezer, its color can become slightly lighter or darker. This alone does not mean it has gone bad. If you notice color changes along with other changes, like a new smell or consistencyit's best to toss it. The protein myoglobin is actually responsible for giving raw meat its red color, and it is present in the animal's tissues and turns red when exposed to oxygen during processing. When you're planning to host a barbecue at your house, you typically search the meat counter for the perfectly colored ground beef.
It can actually be quite tricky for the store to keep the meat looking good. Fresh ground beef actually has a purplish color thanks to the myoglobin. If it's been vacuum sealed at the store, it could still look slightly purple. This may not look as appetizing, but it's a fresh, healthy piece of meat. Once the meat comes in contact with oxygen like when the seal is brokenit will quickly turn bright red thanks to the myoglobin. After a while, the myoglobin will cause the ground beef to take on a reddish-brown color.
While this won't look very nice if your guests are watching you cook, the brown color does not mean the meat has gone bad. Look for other changes like smell or touch before tossing it. So you've stocked up on quality beef for your barbecue.
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up. Here is a picture of raw "reserve beef for stew" that we just bought at our local nation-wide chain supermarket:. Where do these green streaks on the meat come from? Is it normal and safe to cook it? It is not really very good-looking You should be aware that it is perfectly normal for meat to oxidize and become grey in color. In this case, it is still safe, provided it has been stored properly.
I cannot be completely sure that this is the cause based on just your picture. If you have seen the oxidation-grey meat I am referring to and know this is not the same, then this is something different, and possibly dangerous although Carey Gregory's bile hypothesis has some merit.
But nowadays supermarkets try to hide this process, afraid that their meat will look unappetizing to customers. They package meat in individual containers with low oxygen content which also has the benefit of keeping it safer. If they still sell raw meat from the display, they only keep a small amount of display, preferably not pre-cut, and stacked tightly, so there is little surface exposure to oxygen.
I've also heard that they use nitrites on the surface to prevent the grey-green tinge, but I am not completely sure this is true it could be illegal, or the amount necessary to prevent the color change could be high enough for the meat to start feeling cured.
So, if you have never seen the grey meat I refer to, this could very well be an example of it. You could still decide to be extra safe and discard it nobody can prove that this is nothing bador you could accept the oxygenation explanation and eat it.
Or maybe show it to a butcher or an older relative who was used to shopping meat before modern technology made oxidized meat surface a rare sight. Sign up to join this community. The best answers are voted up and rise to the top. Home Questions Tags Users Unanswered. Green streaks on raw meat: is it safe?
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When I cut into the hams the meat had a green hue to it like roast beef. I was under fluorescent lights, so maybe this made it seem worse. Is this normal, or is the meat bad for some reason? Dutch Senior Member Oct 14, If so your venison is allright. Found on the net Luminosity and scattering of nm green in red meats, human eye limitations in color There is some reflectivity and luminosity in the cellular structure of the meat that leans towards scattering of green light and absorbing other wavelenths.
I hope it's good. Don't want to waste it, but don't want to get sick either. Lowjack Senior Member Oct 15, Your nose is the best guideif it smells rotten don't eat it. Smell it. Hard to describe the smell of fresh venison, but you'll know bad venison the first time it hits your nose, i guarantee it. I had a doe last bow season i didn't find til the next morning, gut shot. I went about my normal processing. It never smelled bad or anything.The turkey was cooked according to the directions, but the breast meat is pink.
Will it make us sick? These are just a few of the many questions received at the U. Department of Agriculture's Meat and Poultry Hotline concerning the color of meat and poultry. Color is important when meat and poultry are purchased, stored, and cooked.
Often an attractive, bright color is a consideration for the purchase. So, why are there differences in the color and what do they mean? Listed below are some questions and answers to help you understand the color differences. What factors affect the color of meat and poultry? Myoglobina protein, is responsible for the majority of the red color. Myoglobin doesn't circulate in the blood but is fixed in the tissue cells and is purplish in color.
When it is mixed with oxygen, it becomes oxymyoglobin and produces a bright red color. The remaining color comes from the hemoglobin which occurs mainly in the circulating blood, but a small amount can be found in the tissues after slaughter.
Color is also influenced by the age of the animal, the species, sex, diet, and even the exercise it gets. The meat from older animals will be darker in color because the myoglobin level increases with age. Exercised muscles are always darker in color, which means the same animal can have variations of color in its muscles. In addition, the color of meat and poultry can change as it is being stored at retail and in the home see explanation in question 5.
When safely stored in the refrigerator or freezer, color changes are normal for fresh meat and poultry. Does a change in color indicate spoilage? Change in color alone does not mean the product is spoiled.
How to Know Whether Deer Meat Has Gone Bad
Color changes are normal for fresh product. With spoilage there can be a change in color—often a fading or darkening. In addition to the color change, the meat or poultry will have an off odor, be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it should not be used. If the color of meat and poultry changes while frozen, is it safe? Color changes, while meat and poultry are frozen, occur just as they do in the refrigerator. Fading and darkening, for example, do not affect their safety.
These changes are minimized by using freezer-type wrapping and by expelling as much air as possible from the package. What are the white dried patches on frozen meat and poultry? The white dried patches indicate freezer burn. When meat and poultry have been frozen for an extended period of time or have not been wrapped and sealed properly, this will occur. The product remains safe to eat, but the areas with freezer burn will be dried out and tasteless and can be trimmed away if desired.
When displayed at the grocery store, why is some meat bright red and other meat very dark in color? Optimum surface color of fresh meat i. When meat is fresh and protected from contact with air such as in vacuum packagesit has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat.Deer Hind Quarter Venison Wrapped in Bacon Smoked on The Big Green Egg
When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color.My husband shot a deer Sat morning at around 7 and didnt take it to the butcher till about He wanted to see if his bud would get one as well so they waited. The butcher called us this evening and told us that when he had skinned the deer He had cut down into the ham to see if it was just something on the top but it had turned green all the way to the bone.
We're thinking that maybe he waited too long to take him to the butcher but we arent sure because we have never heard anything like that. Does anyone else know what would cause deer meat to turn green?? I have found 4 broadheads in deer this year that were brought into the shop this rifle season and 1 with a.
ErichR and Dirtlyeg nailed it. There is no way, even in degree weather, that meat would turn green that fast. I let my deer hang for days, in the proper temperatures, with no ill effects.
That deer was either hit by a car, wounded by a hunter or other predator, or had an infection from natural causes. The meat was bad through no fault of your husbands.
That is too bad, but it does happen quite often. I've had to throw out a whole animal once. The meat on the two front quarters, one hind quarter, and the backstraps, had turned orange, and sticky. It smelled of puss and god knows what else. Upon further examination we found a broadhead lodged inches from the heart. Tough animals, I'd have given up well before the wound had time to heal over like that.
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If it was any warmer than 50 degrees outside, he should have taken him right away or used cold water to cool the deer and then took him. What happened is that your meat went bad before it could be butchered. Its not good. Even if you did keep it, I would not personally eat the meat. Im not sure where you live, but I live in Virginia and we have had an unseasonably warm winter. My husband shot a deer this season too and he brought it home, hung it up and used the outside water hose to help cool him off a little quicker since it was supposed to be kinda warm that day.
After hosing him down twice about minutes apart, he then covered him with a tarp to keep the sun off of him. As far as we know, the meat was okay because the guy that came and got the deer could not believe that we had not taken the tenderloin out.
There is the possibility that the deer had a disease of some sort. If this is the case, its a good thing it went bad before you ate it. Yes waiting too long to take him in can cause the meat to go bad.
Usually, my husband likes to have a deer processed we usually cut them ourselves within 24 hours of being shot but he will not hunt if the temperature is supposed to be over 50 degrees that day since the likelihood of the meat going bad quickly is greater. Hope this helps. This does happen sometimes and its mostly due to a wound it got earlier before being shot. This condition makes the meat turn green and makes the meat inedible.Red meat products are somewhat like sliced apples.
Their color can change rapidly — even though the product is still safe and wholesome. In fact, retail stores often discount red meat products that have changed color but are still safe and wholesome — and well within their shelf life.
These color changes in foods like apples and meat are the result of chemical changes caused by oxygen exposure. When meat is fresh and protected from contact with air such as in vacuum packagesit has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasant cherry-red color.
The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color. However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with oxygen leads to the formation of metmyoglobin, a pigment that turns meat brownish-red.
Color is also not an appropriate indicator of whether meat is cooked. The only clear way to tell if meat is cooked thoroughly is to use a meat thermometer to ensure it has reached the recommended internal temperature for that meat.
Beyond color change, there are ways you can tell if your meat is spoiled. Spoilage is a process that occurs over time and is the result of the growth of spoilage bacteria.
There is no one point in time where a product is fresh and wholesome and then suddenly becomes spoiled. Changes in color can be an indicator that the process is beginning, but color change alone does not mean the product is spoiled. The most potent indicator of spoilage is an off odor. A spoiled product also can be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it should be discarded. A use-by date on a package can also be a good guideline.
Some meat may also show an iridescent sheen. This is because meat contains iron, fat, and other compounds. When light shines on a slice of meat, it splits into colors like a rainbow.
There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. Wrapping the meat in airtight packages and storing it away from light will help prevent this situation. Iridescence does not signal decreased quality or safety.
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