"john d hamilton" > wrote in message
...
> As we know some people have a greater density of taste buds built into
> their tongues. I have less, but my wife and son have more than i do and
> they can detect subtle food flavours that I cannot.
>
> Tescos in North London U.K. sometime do meat in their 'reduced price'
> section. The other day I got some really good beef and lamb which was
> slightly 'darker' coloured from this section at about 1/4 of the normal
> price. I fried it up and enjoyed it and put the rest in the freezer.
>
> Other members of the family thought this was truly awful. My view is that
> although if you smell it closely, it is different; but that it is
> basically just a bit of *oxizidation* and it does not effect the taste.
> Years ago they used to hang up 'game' outside for weeks.
>
> Views on this really seem to divide people. But I cannot believe that a
> big store like Tesco would continue to sell this very slightly off
> coloured meat, if it represented any health risk.
> Any comments on this please, whether one can safetly consume such meat?
>
>


"Reduced for quick sale" is my favorite cut of meat. I've eaten it for
decades.

If it stinks when you open it, let it breathe a while. If it still stinks
after a few minutes, you be the judge. I've had a lot of 'fresh' cryovaced
meat stink like hell right out of the package but then smell fresh as a
daisy minutes later.

I just finished eating some questionable ground lamb. First time I've ever
had it. I'll update tomorrow if I become ill.

Also, I've had fresh smelling meat emit a stench from Hell once I started
cooking it. It's only happened a couple of times, but it went into the
trash immediately.


TFM®