Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: buglebuster on January 02, 2014, 08:31:04 PM

Title: Burger color
Post by: buglebuster on January 02, 2014, 08:31:04 PM: 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.
Title: Re: Burger color
Post by: Kc_Kracker on January 02, 2014, 08:39:09 PM: its fine , remember the red is just blood color, as it gets more oxygenated it changes brownish
Title: Re: Burger color
Post by: lokidog on January 02, 2014, 09:42:20 PM: Yep, often the top or sides of the container will turn brownish with exposure to air, no problems.
Title: Re: Burger color
Post by: Jburke on January 04, 2014, 08:47:02 PM: 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
Title: Re: Burger color
Post by: sirfunkeybut on January 05, 2014, 01:01:44 PM: :yeah: oxygen, i buy steaks all the time that have brownish tint to them from it.
Title: Re: Burger color
Post by: NOCK NOCK on January 05, 2014, 07:45:44 PM: Quote from: Jburke on January 04, 2014, 08:47:02 PM
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. :twocents:
Title: Re: Burger color
Post by: buglebuster on January 05, 2014, 08:29:26 PM: 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.
Title: Re: Burger color
Post by: The Weazle on January 05, 2014, 09:26:52 PM: 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.
Title: Re: Burger color
Post by: Kc_Kracker on January 06, 2014, 10:27:32 PM: its not freezer burnt yet you havent had it long enough. all blood turns brown with H20, now go finish it up brother :tup:
Title: Re: Burger color
Post by: hambone on January 06, 2014, 10:38:11 PM: If meat is really lean it will turn dark really fast you would see that because no oxygen to the center of the meat
Title: Re: Burger color
Post by: akirkland on January 07, 2014, 06:54:31 AM: Oxygen for sure. You are good to go. Meat can be frozen a couple of times. Its ok.
Title: Re: Burger color
Post by: jackmaster on January 07, 2014, 07:14:47 AM: Quote from: hambone on January 06, 2014, 10:38:11 PM
If meat is really lean it will turn dark really fast you would see that because no oxygen to the center of the meat
:yeah: the only time to worry is when it has a slightly poor smell, the nose dont lie :chuckle: