Why doesn't ground pork oxidize like ground beef?

Discussion in 'Food & Cooking' started by gfweb, May 30, 2014.

  1. gfweb

    gfweb

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

    kokopuffs

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    Home Cook
    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.
     
  3. mike9

    mike9

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    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.