Gammon turned a funny colour.

[John Silver]

We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the
freezer but forgot it was in the fridge until this evening. Most of it
is now a grayish colour. Some is still reddish/pink at the edges but
graying in the centre.
Have never had this happen before and it does not pong but neither does
it have the usual gammon smell. Does it sound all right to eat?

[Ophelia]

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

[John Silver]

This post might be inappropriate. Click to display it.

[Ophelia]

Post by John Silver

Post by Ophelia

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

We once had an expensive free range chicken where I just carved some of
the breast for dinner. When I later carved the rest deep down it was green.

Ahh! Now green is a different matter altogether:( Ugh:(

Post by John Silver
I asked another butcher about it and he said that it was from bruising and
free range ones often have it. Google said that It's called green muscle
disease or Deep Pectoral Myopathy.

No, that I couldn't eat:(

Post by John Silver
We fed it to the Gulls. Actually we threw the carcase into the air and
they swooped at it and not a bit hit the ground.

Yers, they do that:)

[John Silver]

Post by Ophelia

Post by John Silver

Post by Ophelia

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

We once had an expensive free range chicken where I just carved some
of the breast for dinner. When I later carved the rest deep down it
was green.

Ahh! Now green is a different matter altogether:( Ugh:(

Post by John Silver
I asked another butcher about it and he said that it was from bruising
and free range ones often have it. Google said that It's called green
muscle disease or Deep Pectoral Myopathy.

No, that I couldn't eat:(

Post by John Silver
We fed it to the Gulls. Actually we threw the carcase into the air and
they swooped at it and not a bit hit the ground.

Yers, they do that:)

One day we bought a cooked chicken when we were out for the day and ate
it in a park. Gulls gathered round but we kept the skin and bones until
we had finished eating. They squabbled over the bits we threw to them.
One had a large bone partly swallowed when another snatched at it and
pulled it out. The loser had a most surprised expression.
John

[Ophelia]

Post by Ophelia

Post by John Silver

Post by Ophelia

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

We once had an expensive free range chicken where I just carved some
of the breast for dinner. When I later carved the rest deep down it
was green.

Ahh! Now green is a different matter altogether:( Ugh:(

Post by John Silver
I asked another butcher about it and he said that it was from bruising
and free range ones often have it. Google said that It's called green
muscle disease or Deep Pectoral Myopathy.

No, that I couldn't eat:(

Post by John Silver
We fed it to the Gulls. Actually we threw the carcase into the air and
they swooped at it and not a bit hit the ground.

Yers, they do that:)

One day we bought a cooked chicken when we were out for the day and ate it
in a park. Gulls gathered round but we kept the skin and bones until we
had finished eating. They squabbled over the bits we threw to them.
One had a large bone partly swallowed when another snatched at it and
pulled it out. The loser had a most surprised expression.

I can imagine:))))

[John Silver]

Post by Ophelia

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

Found it was from Waitrose not Sainsbury. Last one we bought from
Waitrose we took back as it was all gristle.
The remains of this one will go back tomorrow.
Google says:
the fact that it turned out more like cooked pork than ham suggests to
me that it was under cured
Sodium Nitrite is added to Ham while being processed, even in old
fashioned methods. They help prevent botulism, and as a side benefit,
keep Ham pink -- it would turn grey otherwise. Uncured Ham is a pale
pink or a rosey-beige colour. If a Ham has been cured, it will be a
deeper pink colour.
John

[Ophelia]

Post by Ophelia

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

Found it was from Waitrose not Sainsbury. Last one we bought from Waitrose
we took back as it was all gristle.
The remains of this one will go back tomorrow.
the fact that it turned out more like cooked pork than ham suggests to me
that it was under cured
Sodium Nitrite is added to Ham while being processed, even in old
fashioned methods. They help prevent botulism, and as a side benefit, keep
Ham pink -- it would turn grey otherwise. Uncured Ham is a pale pink or a
rosey-beige colour. If a Ham has been cured, it will be a deeper pink
colour.

Salt cures the meat but nitrates keep the colour. I haven't done any for
years. It became difficult to get the nitrates because you can make
explosives with it. I have a couple of bags of Prontocure brought from
Canada a fair few years ago but never got around to using it. That has
nitrates but is legal because it has anti-oxidants in it.

I'm not much into that stuff these days, I prefer to freeze or dehydrate.

[John Silver]

Post by Ophelia

Post by John Silver

Post by Ophelia

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

Found it was from Waitrose not Sainsbury. Last one we bought from
Waitrose we took back as it was all gristle.
The remains of this one will go back tomorrow.
the fact that it turned out more like cooked pork than ham suggests to
me that it was under cured
Sodium Nitrite is added to Ham while being processed, even in old
fashioned methods. They help prevent botulism, and as a side benefit,
keep Ham pink -- it would turn grey otherwise. Uncured Ham is a pale
pink or a rosey-beige colour. If a Ham has been cured, it will be a
deeper pink colour.

Salt cures the meat but nitrates keep the colour. I haven't done any
for years. It became difficult to get the nitrates because you can make
explosives with it. I have a couple of bags of Prontocure brought from
Canada a fair few years ago but never got around to using it. That has
nitrates but is legal because it has anti-oxidants in it.
I'm not much into that stuff these days, I prefer to freeze or dehydrate.

It did not have the usual salty ham taste.
John

[graham]

Post by Ophelia

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

Found it was from Waitrose not Sainsbury. Last one we bought from Waitrose
we took back as it was all gristle.
The remains of this one will go back tomorrow.
the fact that it turned out more like cooked pork than ham suggests to me
that it was under cured
Sodium Nitrite is added to Ham while being processed, even in old
fashioned methods. They help prevent botulism, and as a side benefit, keep
Ham pink -- it would turn grey otherwise. Uncured Ham is a pale pink or a
rosey-beige colour. If a Ham has been cured, it will be a deeper pink
colour.
John

With modern refrigeration, it is postulated by some that these anti-Botulism
additives are not needed and we should get used to grey. There is also the
fear that the nitrites react with cheese constituents (inter alia) to
produce carcinogenic nitrosamines.
Graham

[John Silver]

Post by graham

Post by Ophelia

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

Found it was from Waitrose not Sainsbury. Last one we bought from Waitrose
we took back as it was all gristle.
The remains of this one will go back tomorrow.
the fact that it turned out more like cooked pork than ham suggests to me
that it was under cured
Sodium Nitrite is added to Ham while being processed, even in old
fashioned methods. They help prevent botulism, and as a side benefit, keep
Ham pink -- it would turn grey otherwise. Uncured Ham is a pale pink or a
rosey-beige colour. If a Ham has been cured, it will be a deeper pink
colour.
John

With modern refrigeration, it is postulated by some that these anti-Botulism
additives are not needed and we should get used to grey. There is also the
fear that the nitrites react with cheese constituents (inter alia) to
produce carcinogenic nitrosamines.
Graham

Is anything safe to eat nowadays?
When I took it back to Waitrose the woman on the customers services desk
recoiled in horror. She called the supervisor over who gave a similar
reaction. She asked if I wanted it replaced. I said that I would prefer
a refund. Just as well I did as she gave me double the price of the
product. Then I had my free tea and the bloody tea bag burst when I
stirred it:-)
John

[graham]

Post by John Silver

Post by graham

Post by Ophelia

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

Found it was from Waitrose not Sainsbury. Last one we bought from Waitrose
we took back as it was all gristle.
The remains of this one will go back tomorrow.
the fact that it turned out more like cooked pork than ham suggests to me
that it was under cured
Sodium Nitrite is added to Ham while being processed, even in old
fashioned methods. They help prevent botulism, and as a side benefit, keep
Ham pink -- it would turn grey otherwise. Uncured Ham is a pale pink or a
rosey-beige colour. If a Ham has been cured, it will be a deeper pink
colour.
John

With modern refrigeration, it is postulated by some that these anti-Botulism
additives are not needed and we should get used to grey. There is also the
fear that the nitrites react with cheese constituents (inter alia) to
produce carcinogenic nitrosamines.
Graham

Is anything safe to eat nowadays?
When I took it back to Waitrose the woman on the customers services desk
recoiled in horror. She called the supervisor over who gave a similar
reaction. She asked if I wanted it replaced. I said that I would prefer a
refund. Just as well I did as she gave me double the price of the product.
Then I had my free tea and the bloody tea bag burst when I stirred it:-)
John

I think that some would call that Karma. Why, I don't know{:-)
I usually do a cost benefit excercise when deciding whether to take
something back. If it's too small, I don't bother and just pitch it.
Graham
Graham

[John Silver]

Post by graham

Post by John Silver

Post by graham

Post by Ophelia

Post by John Silver
We bought a piece of gammon in Sainssbury's on Wednesday and boiled it.
We intended to put the rest enough for another three meals in the freezer
but forgot it was in the fridge until this evening. Most of it is now a
grayish colour. Some is still reddish/pink at the edges but graying in the
centre.
Have never had this happen before and it does not pong but neither does it
have the usual gammon smell. Does it sound all right to eat?

Given it is cured I don't see why not. I am interested to see other
opinions.

Found it was from Waitrose not Sainsbury. Last one we bought from Waitrose
we took back as it was all gristle.
The remains of this one will go back tomorrow.
the fact that it turned out more like cooked pork than ham suggests to me
that it was under cured
Sodium Nitrite is added to Ham while being processed, even in old
fashioned methods. They help prevent botulism, and as a side benefit, keep
Ham pink -- it would turn grey otherwise. Uncured Ham is a pale pink or a
rosey-beige colour. If a Ham has been cured, it will be a deeper pink
colour.
John

With modern refrigeration, it is postulated by some that these anti-Botulism
additives are not needed and we should get used to grey. There is also the
fear that the nitrites react with cheese constituents (inter alia) to
produce carcinogenic nitrosamines.
Graham

Is anything safe to eat nowadays?
When I took it back to Waitrose the woman on the customers services desk
recoiled in horror. She called the supervisor over who gave a similar
reaction. She asked if I wanted it replaced. I said that I would prefer a
refund. Just as well I did as she gave me double the price of the product.
Then I had my free tea and the bloody tea bag burst when I stirred it:-)
John

I think that some would call that Karma. Why, I don't know{:-)
I usually do a cost benefit excercise when deciding whether to take
something back. If it's too small, I don't bother and just pitch it.
Graham
Graham

It depends how out of my way it is.
John