Question on vacuum sealed meat

[Tundra02]

I bought a vacuum sealer this past fall and when I thaw hamburger I notice brown spots like its starting to go bad after it begins to thaw .The burger dosen't smell bad or taste funny and no one has got sick . What could be causing it . I have been buying the burger from the same store and it is fresh when I seal it / Any theories .

 

[OTPentinmaki]

It's caused by oxidative browning. Your meat is fine. The initial red color is due to the Oxymyoglobin in the meat. When Oxygen is decreased from vaccuum sealing and time is applied, the Oxymyoglobin oxidizes to Metmyoglobin, which is brownish gray in color.

Don't blame the store. It's perfectly normal.

 

[Golddiggie]

Not seen it in meat I vacuum pack and freeze. Then again, I rarely do that with ground meat. Most of the time it was steaks.

Personally, I like grinding up meat for use in things other than burgers. I have the grinder here at home, so it's no issue. It also means I can use whatever cuts I want, with however much fat content I want.

 

[Tundra02]

Thanks for the info