304. Steve's Green Beef Pastrami
Podcast: Risky or Not?Published On: Fri May 20 2022
Description: Dr. Don and Professor Ben talk about the risks from home cured Pastrami with little bits of green that have been cut off. Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼 Steve Lister on Twitter: “Making beef pastrami. Brining for about 12 days (Brine calc in link). Took ribs out to smoke and has two small tips were out of the brine and were green. About 2mm circle each that I cut off. Still safe after smoking to 203F? @benjaminchapman @bugcounter https://t.co/QjRjHMdGrk” / Twitter The Science Of Curing Meats Safely Mechanism Underlying Green Discolouration of Myoglobin Induced by Atmospheric Pressure Plasma - PMC The color of meat depends on myoglobin: Part 1 - MSU Extension Does Color Change Mean the Product is Spoiled?
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