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Originally posted by Mr Headshot
Try buying your meat at small markets if you can. I used to work with meat at a Sams club. Ever seen the blue dye they put in meat? I've seen blue blood come from steaks.
Does that keep me from eating storebought? Nope, but I know that it's not nearly as good as the "real" stuff.
Myoglobin forms pigments responsible for making meat red. The color that meat takes is partly determined by the oxidation states of the iron atom in myoglobin and the oxygen species attached to it. When meat is in its raw state, the iron atom is in the +2 oxidation state, and is bound to a dioxygen molecule (O2). Meat cooked well done is brown because the iron atom is now in the +3 oxidation state, having lost an electron, and is now coordinated by a water molecule. Under some conditions, meat can also remain pink all through cooking, despite being heated to high temperatures. If meat has been exposed to nitrites, it will remain pink because the iron atom is bound to NO, nitric oxide (true of, e.g., corned beef or cured hams). Grilled meats can also take on a pink "smoke ring" that comes from the iron binding to a molecule of carbon monoxide to give metmyoglobin. Raw meat packed in a carbon monoxide atmosphere also shows this same pink "smoke ring" due to the same coordination chemistry. Notably, the surface of the raw meat also displays the pink color, which is usually associated in consumers' minds with fresh meat. This artificially-induced pink color can persist in the meat for a very long time, reportedly up to one year. Hormel and Cargill are both reported to use this meat-packing process, and meat treated this way has been in the consumer market since 2003. Myoglobin is found in Type I muscle, Type II A and Type II B, but most texts consider myoglobin not to be found in smooth muscle.
Originally posted by captaintyinknots
The curing process is part of the problem with store-bought meats. There are so many damn preservatives in them to make the shelf life an extra day or two, and I have heard that often these things can basically dissolve the blood out of the meat.
I personally dont eat red meat, but I spoke to my parents about just this not too long ago. They sought out someone who raises beef every year, and now buy a half a cow and store it in the freezer, as opposed to buying anything from the store, and not only is the taste far better (according to them), but they both have commented on how they feel less bloated, less heavy after eating it.
Originally posted by space cadet
reply to post by Unity_99
We have noted more than just these two incidences, also chicken that has a weird texture and just won't cook right, comes out stringy tough and rubbery, with no real chicken taste, but yet it smells wonderful cooking! And you are right, veggies cannot be left out of this, I bought brussels and green beans and potatoes that, just like the meats, had weird textures and lacked flavor.