Burger color

[buglebuster]

Ive ground alot of burger up the past few years and cant remember it ever being like this. I finally got around to grinding up my deer meat from my october buck, and thanksgiving 2nd deer tag doe. Its been in yhe freezer and I thawed it 2 days ago, ground it yesterday,  and wrapped it today. I noticed a big color difference in it that iv never noticed before. Has anyone ecperienced this before? It smells ok and I imagine its ok to eat.

[Kc_Kracker]

its fine , remember the red is just blood color, as it gets more oxygenated it changes brownish

[lokidog]

Yep, often the top or sides of the container will turn brownish with exposure to air, no problems.

[Jburke]

I've never frozen then thawed to grind later but my first guess was going to be freezer burnt maybe.  But after hearing the other responses they are more likely.  Either way it should be fine

[sirfunkeybut]

  oxygen, i buy steaks all the time that have brownish tint to them from it.

[NOCK NOCK]

I've never frozen then thawed to grind later but my first guess was going to be freezer burnt maybe.  But after hearing the other responses they are more likely.  Either way it should be fine

I have always frozen then thawed to grind my burger, never had an issue. Freezer burn comes from air getting to the meat in the freezer, esp. over long times in the freezer. Proper wrapping for the freezer can prevent burn longer periods of time. 

[buglebuster]

I figured it was just exposure to air. It shouldnt have been freezer burnt, meat was vaccume packed and then put in a heavy garbage bag in the freezer.

[The Weazle]

I have this every year.  I always freeze all of my meat prior to processing.  All of the meat that is on top, is darker color, and not as moist.  Think about it, the blood all goes down to the bottom.  Even meat that goes right into the freezer, it takes hours to freeze, and all of that blood goes to the bottom. 

I grind it all, and then grind all of my pork, and then mix in ratio's for my sausages.  After a day or so of mixing and stuffing, and packaging meat, the deer/elk and pork gets kind of grey in the garage fridge.  Once mixed with pork and seasoning, and run back thru the grinder, and then stuffed or vacuumed in pound packages, you nor anyone will ever know that it was a dark brown/grey color.  I think its just that the blood has run out of it to the bottom of the bowl/tray.

[Kc_Kracker]

its not freezer burnt yet you havent had it long enough. all blood turns brown with H20, now go finish it up brother 

[hambone]

 If meat is really lean it will turn dark really fast you would see that because no oxygen to the center of the meat

[akirkland]

Oxygen for sure. You are good to go. Meat can be frozen a couple of times. Its ok.

[jackmaster]

If meat is really lean it will turn dark really fast you would see that because no oxygen to the center of the meat

the only time to worry is when it has a slightly poor smell, the nose dont lie