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Why doesn't ground pork oxidize like ground beef?

post #1 of 3
Thread Starter 

Ground pig doesn't get gray like beef.  What's different about the myoglobin? Or is the butcher treating it with CO or something?

post #2 of 3

My sausage ground from a whole boston and then seasoned with sausage seasonings, turns gray after a week outta' the freezer.  Therefore (I'm not a sausage expert) make your sausage in bulk, freeze it and only remove enough for a week's consumption at most.   I know nothing more about this stuff.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #3 of 3

All ground meat oxidizes some just have more "pink dust" mixed in.  It's usually just on the surface, but you'll know when you get a whiff of it if it's gone South or not.

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