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What is this?

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    What is this?

    So it's time to check and time to spritz. What is this color that comes from your meat sometimes? I get this color on butts and brisket too but today I'm doing some ribs on the Akorn at the lake house. Hopefully they aren't bad. I never detected an off smell that persisted beyond what normally comes out when you initially open the cryovac? I've also eaten meat with this color before with no problems but just wondering if anybody gets the same thing.

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    Just as a wild guess—myoglobin cooking out? Someone with some meat science under his/her belt will chime in.


      That looks evenly spaced and seems to correspond to the rib bones. I'd call it rib bone goo. In Spanish I think it would be called goo de las costillas.


        Thanks guys. Makes sense. For what it's worth it's present on the other rack too. Different cryovac.


          In the AR glossary that would be called "boogers".



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