304. Steve's Green Beef Pastrami

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?