4

votes

What is up with blue tinted meat?

Answered on August 19, 2014
Created April 07, 2010 at 2:59 PM

I was at the grocery store and I saw some lamb legs or something, and the meat had a bluish tint to it on some parts. I asked the butcher if that was normal and he said it was fine, but he didn't really have much useful information regarding why it looked the way it did. The grocer is highly reputable, so I figure it is probably OK, I was just wondering why it looked the way it did.

65125edd5aafad39b3d5b3a8b4a36bb7

(6092)

on April 07, 2010
at 08:32 PM

No, I didn't buy it.

03aeff8d87a3b53a449b5b8e9158da98

(3268)

on April 07, 2010
at 03:51 PM

I've seen them kind of large and blobby, but it's hard to say without a photo. Did you end buying it?

65125edd5aafad39b3d5b3a8b4a36bb7

(6092)

on April 07, 2010
at 03:13 PM

Yes, but does this stamp fade and spread onto the whole shank of meat? The whole side of the thing looked like it had a bluish-green tint to it.

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4 Answers

3
8347d512bca9b034d53da40dab8cd21c

on April 07, 2010
at 04:36 PM

I know what you are speaking of -- it could be due to a lack of oxygen in the meat. Once the meat is exposed to the air, usually that bluish tint fades.

It occurs sometimes due to packaging/transport; sometimes the "main butchering" is done at a commissary and then the pieces are shipped to various stores for further fabrication.

3
0fb8b3d6dcfb279b0f7e050d2d22510f

(4645)

on April 07, 2010
at 04:25 PM

it is the color spectrum like a rainbow off an oil slick in a parking lot that you see off a thin layer of fat, usually near the bone- if it is not a dye stamp.

2
F7612335d0011de02dac1436652bf44c

(20)

on April 08, 2010
at 06:38 PM

I just read something about this in a recent cooks illustrated:

http://www.cooksillustrated.com/howto/login.asp?docid=23647

The fibers in the muscle are sized / shaped in such a way to cause this effect. It is mostly dependent on the type and cut of meat. It is seen most often in Tuna.

2
03aeff8d87a3b53a449b5b8e9158da98

(3268)

on April 07, 2010
at 03:07 PM

When meat is inspected it is often stamped with blue food dye. It should be harmless. See here, eg:

http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-1950/ANSI-3972web.pdf

03aeff8d87a3b53a449b5b8e9158da98

(3268)

on April 07, 2010
at 03:51 PM

I've seen them kind of large and blobby, but it's hard to say without a photo. Did you end buying it?

65125edd5aafad39b3d5b3a8b4a36bb7

(6092)

on April 07, 2010
at 08:32 PM

No, I didn't buy it.

65125edd5aafad39b3d5b3a8b4a36bb7

(6092)

on April 07, 2010
at 03:13 PM

Yes, but does this stamp fade and spread onto the whole shank of meat? The whole side of the thing looked like it had a bluish-green tint to it.

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