Chicken turned green
"S'mee" > wrote in message
...
> One time on Usenet, "Ben" > said:
>
>> We bought a fresh free range chicken from our usual butcher. We roasted
>> it
>> and carved enough for our meal. We later carved the rest and found that
>> meat
>> from the shoulder area was green. The bone cavity under that part was
>> also
>> green, it did not smell any different. We put the carcass and the green
>> meat
>> in a box in the fridge until we could show it to the butcher. His
>> explanation was "Air". He said that if air gets into the area between the
>> bone and the meat that it can turn green. Has anyone come across this
>> phenomena.
>
> Someone had this same problem last summer:
I see that the victim of that incident e-mailed Purdue. There seems to be a
trend away from picking up the telephone these days, but that's what he
should have done.
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