sf wrote:
>
> On Tue, 11 Aug 2009 22:49:56 -0500, "Pete C." >
> wrote:
> >
> >Melba's Jammin' wrote:
> >>
> >> Interestingly, here you can buy ground meat that is labeled ground
> >> chuck. It does not have the same taste as ground chuck roast. The
> >> ground chuck roast tastes "meatier" to me. My supermarket meat counter
> >> has it in its service meat case.
> >
> >Are you comparing store ground chuck with home ground chuck? The home
> >ground will taste "meatier" due to the lack of oxidation while the store
> >ground which has sat and oxidized for hours will have a somewhat
> >metallic taste. You don't really notice the metallic oxidized taste of
> >store ground meat until you have had fresh ground non oxidized for
> >comparison.
>
> So, what you're really saying is home ground will taste like store
> bought if you let it sit for... how long?

I'm not sure how long it takes to get to "fully oxidized". You could try
a test - get a good sized roast or whatever, cut it in half, grind one
half, wrap in plastic wrap, wrap other half unground, refrigerate both
for a couple days, then grind the second half, form burgers from both
samples, grill and taste. Both samples will be the same total age,
refrigeration temp and cooking temp, so the only difference will be the
increased oxidation of the ground then stored sample.