Why did my toro go from pink to brown when I thawed in the fridge for one day
It was pink in a vacuum sealed package from Catalina offshore products. I thawed in the package in the fridge and this happened. At the time of the photo, I had already opened it and put it in a ziplock to marinade.
by Original-Variety-700
5 Comments
KerFuL-tC
The flesh of the tuna is very delicate to freezer temperatures and it might get frostbitten easily. In a few restaurants I’ve worked at, we used to wrap the toro in wax paper followed by paper towel and finally vitafilm and it worked wonders.
CauliflowerDaffodil
Myoglobin is the protein that gives tuna and other animal flesh it’s reddish colour. When it oxidizes it turns to a greyish brownish colour. This means the tuna was exposed to oxygen and the there was a breach in the vacuum seal somewhere.
double_caked_up
Standard lighting causes all types of meat to turn colors. Sometimes you’ll see certain items, such as roast beef, with greenish-brown tints at the grocery store if they have improper lighting in certain cases (like the grab and go sliced area). In order to truly protect meat, it needs to be fully covered (wrapped in paper or in a drawer) and protected from light OR you need LED lights with a warm color index. Some delis will have a red tinted led light in their cases to prevent this. It’s fine to eat- just affected by the light bulbs!
Xx_GetSniped_xX
FYI you should never thaw meat in an anaerobic environment like inside a vacuum sealed bag. It is possible for botulism to grow in that environment and is very risky.
Worth-Syllabub-5479
OP… check instructions for thawing. To my knowledge, you need to remove it from vacuum packaging, place in container on paper towels to soak up fluids. Cover.
5 Comments
The flesh of the tuna is very delicate to freezer temperatures and it might get frostbitten easily. In a few restaurants I’ve worked at, we used to wrap the toro in wax paper followed by paper towel and finally vitafilm and it worked wonders.
Myoglobin is the protein that gives tuna and other animal flesh it’s reddish colour. When it oxidizes it turns to a greyish brownish colour. This means the tuna was exposed to oxygen and the there was a breach in the vacuum seal somewhere.
Standard lighting causes all types of meat to turn colors. Sometimes you’ll see certain items, such as roast beef, with greenish-brown tints at the grocery store if they have improper lighting in certain cases (like the grab and go sliced area). In order to truly protect meat, it needs to be fully covered (wrapped in paper or in a drawer) and protected from light OR you need LED lights with a warm color index. Some delis will have a red tinted led light in their cases to prevent this. It’s fine to eat- just affected by the light bulbs!
FYI you should never thaw meat in an anaerobic environment like inside a vacuum sealed bag. It is possible for botulism to grow in that environment and is very risky.
OP… check instructions for thawing. To my knowledge, you need to remove it from vacuum packaging, place in container on paper towels to soak up fluids. Cover.