One Red Flag Should Send You Running From The Grocery Meat Department
When shopping for meat at the grocery store, it’s easy to assume that all the cuts are fresh and safe for consumption.
But if you’re not paying attention, you could end up with spoiled or improperly handled meat. One glaring red flag you should never ignore is the presence of pools of liquid in the packaging.
What Is the Liquid?
This liquid, often mistaken for blood, is called purge in the meat industry. Purge is a mixture of water, myoglobin (a protein in meat), and other meat proteins.
While it’s normal to find some purge in packaging, excessive liquid is a warning sign that the meat may not be as fresh as it should be.
Myoglobin is responsible for the red color in meat, and while the liquid may look like blood, it’s actually just a natural part of the meat’s moisture.
However, a significant amount of purge can be an indicator that the meat has been sitting around too long, or it’s been improperly handled or stored.
Why Should You Be Concerned?
If you see a lot of liquid in the packaging, it could mean that the meat has been thawed and refrozen. This can lead to a loss of texture and flavor, and could even increase the risk of bacteria growth.
It’s especially important to check for excessive purge with ground meat, poultry, or any cuts that have been pre-packaged.
If you come across meat with too much purge, it’s best to steer clear of it. Instead, look for cuts that appear firm and have little to no excess liquid.
Fresh meat should have a natural, clean smell, and its color should be vibrant. Avoid anything that looks slimy or has an unusual odor, as these are clear signs of spoilage.
Final Tips
When in doubt, always check the sell-by or use-by dates on the packaging. And remember, if something seems off with the meat—whether it’s too much liquid, discoloration, or a bad smell—it’s better to pass on it.
After all, food safety is key to enjoying a delicious, healthy meal.
If you’re concerned about the quality of meat at your local grocery store, visit our homepage for tips on selecting the freshest cuts and avoiding red flags.
