I have a 1-lb package of 80/20 ground beef that seemed unnaturally pink. Did not open it for 10 days. Refrigerated, not frozen. Still within the “use by” date. But it’s still totally bright pink, none of the natural browning I would expect. What’s going on here? Has this meat been treated with some chemical?
Beef – Ground beef stays pink for 10 days, doesn’t seem right
beeffreshnessground
Related Solutions
Here's a picture of some raw ground beef from the Wikipedia ground beef article so that you can see for yourself. Basically it is beef that has been run through a meat grinder, great for making taco meat, hamburgers, and the like.
I don't know your exact prep but the best thing you could do is bring your dough to a completely thawed state, store bought will work fine. Make sure you beef is at room temperature before doing a quick sear, this will not only add flavor but will give you a layer of protection. Another problem that can occur is the puff pastry releases some steam and it needs some way to escape. After you have wrapped your piece of meat, take a knife and make small slits in it with the tip of a sharp knife. This will help release the steam and should take away the moisture. 425 degrees would be a good temperature to cook at and you should hit your ideal around 40 to 45 minutes. Hope this helps and let me know how to it turns out.
Best Answer
The browning you are referring to is caused by oxidation. Well-wrapped products are protected from air, and thus, browning caused by oxidation.