So I just realized I am a nerd, some lady came and told me that I had some bad meat on the shelf. I walk out there and she points to a roast I had just stuck out the night before, and its a little oxidized. But without thinking wether she wants to hear it or not I tell her thats just oxidized when meat is cut into steaks or roasts, the muscle tissue comes into contact with oxygen in the air. The myoglobin in the meat binds this oxygen, forming oxymyoglobin and giving the meat a red color. However, if fresh meat sits for a period of time, generally over the course of several days, the structure of the myoglobin changes. The iron molecule in the middle is oxidized from its ferrous to ferric form and a different complex is formed called metmyoglobin. This compound turns the raw meat a brown color. Meaning the meat is still safe to eat when cooked what you want to watch out for is when you start to smell a slight vinegar smell to the meat. Thats a better way to tell wether meat is safe to eat or not........................................................then I look at her see a blank look on her face, she says nothing turns around and walks away.....I then realize what I had just said and laugh. I believe she wasnt expecting to get silenced by science. Lol
Posted on: Sat, 08 Mar 2014 02:30:36 +0000
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