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标题: fairway肉馅有时里面是变色都黑色的了 [打印本页]

作者: Bunnymu    时间: 2010-4-29 07:50     标题: fairway肉馅有时里面是变色都黑色的了

faieway买肉馅打开里面都变色了,是在不敢买他们的肉馅了.
作者: lloydli    时间: 2010-4-29 09:46     标题: 回复 1# 的帖子

据我知道哪里都一样,最好就是别买肉馅儿
作者: lshw    时间: 2010-4-29 12:51

costco的不错,我一直用的都很好。就是太瘦了,没有肥的,油和水加少了就太干。
作者: lavender    时间: 2010-5-5 15:22

基本上所有的肉都在cotsco买,新鲜。汤骨除外,只能在fairway买到。
作者: ken    时间: 2010-5-6 19:17

我从来不买Fairway的肉,味道很差。建议Save on food,Costco Whole sale的肉好点
作者: Bunnymu    时间: 2010-5-6 21:09

谢谢诸位,以后我因为尽量去Cotsco去买肉类.还听说Fairway的肉到Best before日期时他们还会换日期的.
作者: lavender    时间: 2010-5-7 21:16

补充一下:其实不只fairway,我去过好几家超市买牛肉,打开里面都有变颜色的,包括thrifty food, superstore等。所以不只是fairway有问题。
作者: lloydli    时间: 2010-5-7 23:49     标题: 回复 8# 的帖子

您的意思就是里外颜色有差别才正常。
您老先生居然懂这个,佩服,我跟西人店里的国人店里的都聊过这个问题,理论依据和操作方法不尽相同,但细想一下结论跟你说的一样。其实我一直都没敢说,就是怕那些自以为挺明白的人回过头来骂我。
还是那句简单的话,最好别买肉馅
作者: lloydli    时间: 2010-5-8 19:22     标题: 回复 10# 的帖子

版主大人太客气了
作者: oldstone    时间: 2010-5-8 20:44

Excerpts from http://www.fsis.usda.gov/factshe ... ;_Poultry/index.asp

5. When displayed at the grocery store, why is some meat bright red and other meat very dark in color?
Optimum surface color of fresh meat (i.e., cherry-red for beef; dark cherry-red for lamb; grayish-pink for pork; and pale pink for veal) is highly unstable and short-lived. When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color. The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color. However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with oxygen leads to the formation of metmyoglobin, a pigment that turns meat brownish-red. This color change alone does not mean the product is spoiled (see explanation in question 2).

6. Why is pre-packaged ground beef red on the outside and sometimes grayish-brown on the inside?
These color differences do not indicate that the meat is spoiled or old. As discussed earlier, fresh cut meat is purplish in color. Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of ground beef purchased in the supermarket. The interior of the meat may be grayish-brown due to the lack of oxygen penetrating below the surface.




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