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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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additives in meat
Could any one please tell me the name of the additive that stops fresh
ground beef from discoulouring eg: Like the butcher's,any help will be appritiated Warmest regards, Anthony. |
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additives in meat
anthony wrote:
> Could any one please tell me the name of the additive that stops fresh > ground beef from discoulouring eg: Like the butcher's,any help will be > appritiated > Warmest regards, > Anthony. Sodium nitrite? But it's not used in fresh ground beef; just sausage and other cured meats. Bob |
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additives in meat
anthony wrote:
> Could any one please tell me the name of the additive that stops fresh > ground beef from discoulouring No additives if freshly ground. It's a matter of oxygen. The oxygen-permeability of the wrapping is what does it. But it will change color over time anyway. Pastorio |
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