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Red Meat Greening

redmeat green micro quality

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#1 qalearner

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Posted 25 June 2015 - 06:04 PM

Hello all, 

 

Does anyone have experience with the fat around red meat turning green? We have a vacuum sealed product which is getting returned before best before dates because the fat is turning green and grey. This issue has been seen on both fresh product nearing the end of its shelf life and on some frozen product. The frozen product has been in the freezer for up to 4 months without incident. 

 

Thoughts?


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#2 Charles.C

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Posted 25 June 2015 - 08:05 PM

Hello all, 

 

Does anyone have experience with the fat around red meat turning green? We have a vacuum sealed product which is getting returned before best before dates because the fat is turning green and grey. This issue has been seen on both fresh product nearing the end of its shelf life and on some frozen product. The frozen product has been in the freezer for up to 4 months without incident. 

 

Thoughts?

Hi qal,

 

Not my area but i googled - "fat in red meat turning green"

 

You have 25 Million answers. :biggrin:


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Kind Regards,

 

Charles.C


#3 qalearner

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Posted 25 June 2015 - 08:08 PM

Thanks.

 

Too bad green is more than just a colour. In most cases I found it was "red meat getting the green light" or "red meat is green"-meaning ok for the environmental impacts.

 

Not sure what kind of tests to look at or if we need to change our packaging. Some discussion of bacteria producing hydrogen sulphide which turns things green, often in the presence of trace amounts of oxygen.


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#4 Setanta

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Posted 25 June 2015 - 08:11 PM

Is the a way to test the vacuum seal to ensure there is no leaking?  How do you prove the seal for audits? 


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-Setanta                 WeepingAngela.gif

 


#5 Charles.C

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Posted 25 June 2015 - 09:01 PM

Hi qal,
 

 

Too bad green is more than just a colour. In most cases I found it was "red meat getting the green light" or "red meat is green"-meaning ok for the environmental impacts.

 

 

Au contraire :smile:

 

1st page -

 

http://www.fsis.usda...oultry/ct_index

 

http://www.meatupdat...xport_03-91.pdf

 

http://chowhound.cho...m/topics/487409

 

http://www.fao.org/d...7e/ai407e21.htm

 

Whether they are all useless is another matter. :smile:


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Kind Regards,

 

Charles.C


#6 qalearner

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Posted 26 June 2015 - 12:04 PM

Thank you CC, 

 

Not useless, but just a Google search away which I was able to do before coming here. I reached out to the community to see if and how anyone has encountered this themselves and what they might have changed in their systems to prevent it happening again.

 

If we come up with a way to address this I will follow up.


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#7 qalearner

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Posted 29 June 2015 - 02:55 PM

Now looking at testing for levels of Pseudomonas on both our final product and raw material. Been reading up that this aerobic bacteria can be responsible for a green tinge in meat. 

 

Has anyone tested specifically for Pseudomonas? I have only tested for Aerobic Plate Counts of bacteria in the past.


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#8 Tamale

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Posted 30 June 2015 - 08:46 PM

I have a great document for you but I cant seem to find the attachment button!

 

Tamale


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#9 Charles.C

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Posted 30 June 2015 - 11:09 PM

I have a great document for you but I cant seem to find the attachment button!

 

Tamale

 

Hi Tamale,

 

procedure given here -

 

http://www.ifsqn.com...ion/#entry90036


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Kind Regards,

 

Charles.C


#10 qalearner

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Posted 02 July 2015 - 12:17 PM

Hi Tamale, 

 

Thanks, maybe just describe what your attachment says? 

 

I have gone back to the raw material for this product, but along the way no discrepancies have been noted to help explain why this is happening. Now it doesn't seem to be isolated to one production day of either the raw material or the preparation of the final product. Not sure what can be changed to help fix this!


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#11 Tamale

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Posted 10 July 2015 - 03:03 PM

Here you go!

 

Tamale

Attached Files


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#12 qalearner

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Posted 10 July 2015 - 03:14 PM

Thanks for the information Tamale


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