Pork question

[HeelSpur]

I bought a pork tenderloin last thursday and the sell date said the 16th. We slice these up into chops and freeze them, but this time we waited til yesterday to slice it up. I usually cut the ends up into bite size pieces and cook them when done slicing. I did and it tasted normal. I put 2 chops in plastic wrap for todays use, and I got a surprize;


Did I wait to long to slice it up? Yesterday was 4 days before the sell date and it was refridgerated the whole time. I put them in a zip lock back and put them in the trash. Wonder if the frozen ones will turn will thawing?

[tinknal]

The brown is not spoilage, just oxidation from exposure to air. They would have been fine. The grocery store pumps CO2 into the package to hold the color but it is only visual.

Your nose is the best judge in this situation.

[stormwalker]

Originally Posted by tinknal

Your nose is the best judge in this situation.

Yup! Tinknal is right!

[HeelSpur]

Well I pulled it out of the trash and gave it a sniff and I don't think it smells bad.
But have already started on sketti, so it will just have to be wasted. Its pretty gross looking anyhow. Thats the 1st time thats ever happened so it had me on edge.

[texican]

Most of the meat I cook, I imagine some folks would consider "gross looking"... that's the reason why I cook my meat.

FYI... most pork is never 'red' colored in the first place... usually mostly tan (the color of your chunk in the 'aged' areas).

Uncured pork isn't going to last long... if you get it home, wash it, put it in a bowl with some salt, and other seasonings, it'll last longer (in the fridge). Pork will get 'slick' real quick.

[siberian]

As we get older , muscle breaks down faster and is harder to put on, same thing. If you go to a real fancy resteraunt they serve "aged Beef". This is meat that is kept cool untill it turns brown. The first thing that breaks down is muscle, which is tough. So when they serve it it the muscle is breaking down and it is tender. For this , you will pay alot more. Go to a store and see meat that is turning color at a reduced price and you have the same thing.

[Yvonne's hubby]

Originally Posted by HeelSpur

Well I pulled it out of the trash and gave it a sniff and I don't think it smells bad.
But have already started on sketti, so it will just have to be wasted. Its pretty gross looking anyhow. Thats the 1st time thats ever happened so it had me on edge.

I would not waste it... I would just trim off anything that looks yucky... grind up the rest and use it in my sketti sauce.

[Gianni]

Originally Posted by siberian

As we get older , muscle breaks down faster and is harder to put on, same thing. If you go to a real fancy resteraunt they serve "aged Beef". This is meat that is kept cool untill it turns brown. The first thing that breaks down is muscle, which is tough. So when they serve it it the muscle is breaking down and it is tender. For this , you will pay alot more. Go to a store and see meat that is turning color at a reduced price and you have the same thing.

It is not uncommon for the highest quality of restaurant beef to hang for 30 days in a controlled environment before it is cut.

[NickieL]

Don't eat it!!! I had something similar happen, I cooked it up, oen bite and I've never been able to eat pork again. DH ate it and he was fine with it but it had an off flavor/smell to me and now every time I get near pork it seems to have tha same smell, and i just can't even think about eating it.