john d hamilton > wrote:

> 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.

There is a lot more involved in just the density of taste buds.

> 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*

Its most likely actually from older animals.

> and it does not effect the taste. Years ago they used to hang up 'game' outside for weeks.

Meat is still aged today.

> 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.

Yes, its not a health risk. There is a significant taste difference tho.

> Any comments on this please, whether one can safetly consume such meat?

Corse its safe, if it wasnt they wouldnt be selling it. There is a significant taste difference
tho. And there may well be a significant difference in how tender the meat is too.