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  #1  
Old 17 March 2010, 09:27 PM
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Default Red meat is dyed?

I've been told by some people that red meat in grocery stores is dyed to look more red, to fool the consumer into thinking it's fresher. And that the liquid that comes out of a piece of meat isn't blood/proteins, it's the dye.

Can anyon confirm this? I've done an internet search, but all I'm getting is FOAF stories. It seems suspicious to me, since it would run afowl of food labelling laws.
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  #2  
Old 17 March 2010, 09:36 PM
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A Turtle Named Mack A Turtle Named Mack is offline
 
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Chicken

Quote:
Originally Posted by Keket View Post
It seems suspicious to me, since it would run afowl of food labelling laws.
Wouldn't that make it turkey, duck, or chicken, rather than red meat?
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  #3  
Old 17 March 2010, 09:42 PM
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D'oh. Afoul. Yes. That may be the funniest typo I've ever made.

It's almost supper and I'm starving, can you tell?
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  #4  
Old 17 March 2010, 09:43 PM
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I have been told (little or no proof) that red meat in sealed plastic packages has carbon monoxide added to the sealed pack to form carboxyheamoglobin in the red blood cells which is a stable and attractive shade of red.

ETA http://hsibaltimore.com/2006/09/05/c...-preservative/
http://www.washingtonpost.com/wp-dyn...021901101.html
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  #5  
Old 17 March 2010, 09:46 PM
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AnglRdr AnglRdr is offline
 
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We purchase shares in a calf along with the rest of The Girl's family, which is then privately processed and packaged in "Not for sale" containers, so there is no need to dye the meat.

It is red.
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  #6  
Old 17 March 2010, 09:48 PM
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http://www.fsis.usda.gov/Factsheets/...ltry/index.asp
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  #7  
Old 17 March 2010, 09:51 PM
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Waffles.

white text
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  #8  
Old 17 March 2010, 09:51 PM
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Quote:
Originally Posted by AnglRdr View Post
We purchase shares in a calf along with the rest of The Girl's family, which is then privately processed and packaged in "Not for sale" containers, so there is no need to dye the meat.

It is red.
Same with venison.
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  #9  
Old 18 March 2010, 08:52 AM
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Quote:
Originally Posted by Eddylizard View Post
I have been told (little or no proof) that red meat in sealed plastic packages has carbon monoxide added to the sealed pack to form carboxyheamoglobin in the red blood cells which is a stable and attractive shade of red.

ETA http://hsibaltimore.com/2006/09/05/c...-preservative/
http://www.washingtonpost.com/wp-dyn...021901101.html
In addition, meat counters use lighting that makes the meat look redder. Some of the stuff seeping out of the meat is the water that may be pumped into meat during processing to "plump it".

I used to get great deals on buying up meat from supermarkets that had brown tinges where the blood was naturally breaking down. Absolutely nothing wrong with the meat (just needs rinsing), but people wouldn't buy it. I was getting £6 cuts for as little as £75p (mainly beef and lamb). It kept my elderly relatives in meat for ages (I ended up buying them a freezer to put it in) and a lot got chopped and stewed for the feral colonies at the cat shelter as a weekly treat.
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  #10  
Old 18 March 2010, 10:35 AM
Troberg Troberg is offline
 
 
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Isn't nitrite used to get a nice, red color on meat?
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  #11  
Old 18 March 2010, 02:50 PM
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Quote:
Originally Posted by AnglRdr View Post
We purchase shares in a calf along with the rest of The Girl's family, ...
I am trying to figure out just what is being said here - is the calf part of The Girl's family, or are you just buying shares of The Girl's family?

Quote:
Originally Posted by llewtrah View Post
I used to get great deals on buying up meat from supermarkets that had brown tinges where the blood was naturally breaking down. Absolutely nothing wrong with the meat (just needs rinsing), but people wouldn't buy it. I was getting £6 cuts for as little as £75p (mainly beef and lamb).
My parents used to get a good bit of their meat this way and it was never a problem. Well, until they left it in their freezer too long and it got freezer burn. I wish the stores around here would still do that. We find some markdowns at Kroger, but usually not by all that much, maybe 25%

Say, is the bolded part above the proper way to write it when something sots 75 pence, or did you just have a lapse between using decimals or not?
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  #12  
Old 18 March 2010, 03:07 PM
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Quote:
Originally Posted by A Turtle Named Mack View Post
I am trying to figure out just what is being said here - is the calf part of The Girl's family, or are you just buying shares of The Girl's family?
I suspect you are joking, but if not I assume that "the girl" is part of AnglRdr's friend or close family circle. She and "the girl", "the girls family" and others all contribute something towards the upkeep of the calf, then when it is slaughtered they all recieve a share of the meat proportinate to what they have contributed.
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  #13  
Old 18 March 2010, 03:54 PM
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Quote:
Originally Posted by Eddylizard View Post
I suspect you are joking, but if not I assume that "the girl" is part of AnglRdr's friend or close family circle. She and "the girl", "the girls family" and others all contribute something towards the upkeep of the calf, then when it is slaughtered they all recieve a share of the meat proportinate to what they have contributed.
It's funnier my way.

BTW, I have noticed it is always capitalized as The Girl, so apparently it is a brand name.
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  #14  
Old 18 March 2010, 04:04 PM
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AnglRdr AnglRdr is offline
 
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I hadn't even considered your way before, ATNM.

And yes, The Girl is a brand name. All rights reserved, &c.
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  #15  
Old 18 March 2010, 04:09 PM
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Chef

The food industry uses sodium nitrate E250 as a preservative and dye.
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  #16  
Old 18 March 2010, 04:13 PM
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Quote:
Originally Posted by A Turtle Named Mack View Post
Say, is the bolded part above the proper way to write it when something sots 75 pence, or did you just have a lapse between using decimals or not?
Meant £0.75 / 75p, but trying unsuccessfully to multi-task!
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  #17  
Old 18 March 2010, 04:24 PM
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AnglRdr AnglRdr is offline
 
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Quote:
Originally Posted by Floater View Post
The food industry uses sodium nitrate E250 as a preservative and dye.
It's used in preserved meats, not fresh.
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  #18  
Old 18 March 2010, 07:29 PM
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Quote:
Originally Posted by Keket View Post
And that the liquid that comes out of a piece of meat isn't blood/proteins, it's the dye.
It is neither -- it's Myoglobin.
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  #19  
Old 19 March 2010, 12:33 AM
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Quote:
Originally Posted by Joostik View Post
It is neither -- it's Myoglobin.
No, blood (probably only a trace), water, and decomposition products. Myoglobin and hemoglobin would both be present and both are about the same color. In addition, almost any complex mixture of organics will ten to be yellow to pink to red depending on exactly what it is and how long it has been sitting exposed to air.

Whatever the pink liquid is, it is still mostly water. Myglobin and the like would make up only a small percentage of the liquid. A decomposing cell releases more water than it does myglobin (or hemoglobin) or anything else.
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  #20  
Old 19 March 2010, 01:10 AM
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So out of curiosity when a piece of meat gets that pearlescent green sheen after a few days what is that?
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