Fridge burn?

[cjsmith]

Put a pound of ground beef in a self-defrost freezer and pretty soon it'll be brown around the edges.

Put it in the fridge and sooner or later you'll see a similar brown. I don't think my fridge crosses the freezing point, not since we lost an expensive bottle of insulin to that very thing and messed with the thermostat a tad. Is the blood simply draining out of the tissue? What's going on there?

Comments

[aelfie.livejournal.com]

People who like their beef well done (i.e. don't like seeing pink) are now hating that nitrogen exposure. It causes "Persistent Redness", so even when the meat is fully cooked past the well done temperature, it still looks rare.

My DH and MIL HATE this. They eat their meat well done 'cause its still raw until the pink is gone. So they now have to truly destroy the meat before they will eat it. I throw more money down the sink because of that man.

[cjsmith.livejournal.com]

Oh interesting. I haven't had that problem. (Well, corned beef is a whole different question. I mean with regular "plain" cuts of meat.) I'm totally a well-done type, probably traumatized from living in France, but I have no problem getting things to go brown.