Anything that has been left at this temperature for over two hours can cause illness.. He holds a Bachelor of Arts in history from Tulane University. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. An animal's body will naturally surround a foreign object to form an abscess. From the thread, it looks like you already found a conclusion, but if you want a second-look, feel free to x-post over there. Check for a use-by date if the pork is packaged. So I'll be sure to post what the verdict is. Its caused by air coming in contact with the surface of the meat. You can cut off the parts that are freezer burnt or if theres too much damage, throw it away. http://forums.egullet.org/uploads/118322734817_247653.jpg, http://forums.egullet.org/uploads/118322734817_394074.jpg, http://forums.egullet.org/uploads/118322734817_704663.jpg, http://forums.egullet.org/uploads/11832273_4817_93344.jpg, http://forums.egullet.org/uploads/118322734817_284092.jpg. Fresh water is always available as are a multitude of bugs and worms for them to find. considering I did cook it thoroughly, im just curious what the black spot was. Seal the second bag and place it in an outside dustbin that is not intended for recycling. Well, being an adventurous eater, and figuring it's just blood, I did fry up a sample to see. Create an account to follow your favorite communities and start taking part in conversations. They turn dark after a while. Then, wash your hands with warm water and soap for at least 2 minutes. Definitely go to the farmers with your pictures (and some of the meat). Put on a pair of latex gloves before handling the food and avoid splashing it onto your skin. Pig's meat is also known as pork, hams, or bacon, and it collectively accounts for 38% of the worldwide meat production. As for flavor when you get into cooking a steak that is bloodshot, you have a more mineral flavor, slight iron, but for the most part it can be masked if the steak is large enough. "You want to look for fresh pork that is light pink in color and has firm, white fat," Amidor says. A vacuum packed pork meat often comes in a deep red/purple color. If it is this blood splashing, the non-spotted parts are fine, and the spotted parts are fine for animal feed (so the dogs will be eating well for a while). thats all I want to know. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. READ MORE: How to eat healthy on long haul flights, trains and road trips. i will check a cut directly from the freezer for the mold before I toss the whole load. Right now everything's frozen solid, so I can't answer the accelerating spoilage question. I'd still recommend calling the number on the label (if there is one). Unlike other generic Thai food stalls that sell the same old dishes like pineapple . I'm wondering if maybe the meat molded at the butcher and the butcher cut it off or wiped it off, but there were still some spores/roots on the meat that were ready to flourish once the meat thawed out fully. Usually, frozen foods are safe indefinitely, but after a while, they wont taste as good once you thaw and cook them.. "Oxidization is a perfectly normal and safe occurrence," Beauchamp says. But if youve defrosted something and it smells off, its probably not worth cooking. We are on the case and if help is needed, help will be sought. For many dry-cured meat projects, a minimum drying period is a one-month plus. The longer you cure it (preserve in salt) makes a difference. Offering a real variety of cuts, this fresh selection of home grown Gloucester Old Spot pork consists of chops, belly, leg and much more to suit every meal choice. Since the topic is right before us, I was wondering if anybody actually knows what the bloody spots in the flesh do the its flavor? Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. It is mostly white fuzz and some black specks. I didn't think pork was supposed to be aged How do you know if it is the right strain of mold and isn't something dangerous? The float test is the easiest way to determine if a hardboiled egg is rotten. For more information please see Color of Meat and . The USDA has a fact sheet of color variations in meat: If you have seen and recognize bloodshot meat (you never forget it, do you?) Is it safe to eat crab with black spots? For this reason, experts say to never thaw anything at room temperature on your kitchen counter, except for bread and baked goods. Freezer burnt beef has dry spots on it that look greyish or brown, Qassim says. If you have mold where it is not expected. "Dark cutting beef" occurs in 1 to 2% of beef carcasses. Any meat taken for human consumption from a pig that is less than one year old is considered pork. 5. Could I still brine the bacons, would that get rid of the blood, livery taste? Although they're unsightly, lumps and other defects in meat are usually harmless. This website uses cookies to improve your experience while you navigate through the website. 4. Thanks for contributing an answer to Seasoned Advice! The meat would cure ok, but it would look ugly. Bright green leaves indicate the kale is likely to be fresher, crisper, and more flavorful than darker leaves. But what I really want to know now is, did the slaughterhouse really screw up with bleeding the carcass (there were some "normal" areas of bloodshot meat near the major arteries). Salts and marinades can oxidize the meat cuts and create the brown color. So, the next time you find a green or blue speck on your farm-fresh meat, don't toss it out. If the source was from the fridge, would it get through a double wrapping of butcher paper? Ya your right, im betting from the look of it it was possibly some sort of other organ. They can be a natural part of the animal, like lymph nodes. 3. Yeah, if they are raising Berkshire and take pride, they are going to take the situation hard. live weight) to find out it's not going to taste right (or worse, have some sort of health issue). Our pigs are fed twice daily and they are only fed high quality feed appropriate for their age with the occasional treat of apples during windfalls. So my real question is: are these little pockets of blood okay to leave in? Pretty much the only thing that causes Dark Spots is Bruising or Clots in blood vessels that did not get bled out. This can be caused by the mishandling of the pig prior to slaughter or by accidental bruising during shipping or unloading. Later the lumps may include hard materials such as calcium. Safety of (re)cooking potentially raw beef from delivery, Extremely hard layer after cooking the burger on the grill. Site design / logo 2023 Stack Exchange Inc; user contributions licensed under CC BY-SA. These advertising-free forums are provided free of charge through donations from Society members. And then you'll end up removing the smoke flavor in the meat. But it's also important to note that spoilage bacteria that is, the bacteria that change food's smell, texture or appearance are different from the pathogenic bacteria, aka the bacteria that cause foodborne illness, per the USDA. There is a tutorial to help you; basically you start your post, then go to Image Gullet at the top of the page, establlsh a pig album, bulk upload the images (always use "bulk"), then one at a time, view an image by left click, then "copy image location" by right click; then go "back" to your half done post and add the image by clicking on IMG and pasting the url. 1. Or maybe I'll just try curing the ham anyway, and see when I slice into it, what parts are affected. Do they add iron flavor? "Pork, poultry, meat, even tofu are all high-risk foods that can certainly lead to foodborne illness if not handled properly," Amidor says. Read more in detail here: does pork have dark meat. Though they are usually dark blue. The meat from pedigree Gloucestershire Old Spots is something very special. Figure 3: Destruction of muscle cells by mincing. I've heard everything from brining (draws the blood out) to "that's not fit to eat" to "just cook it up". Common Names: Pork 7-Rib Roast, Pork 5-Rib Roast, Rib and Roast, Pork Loin Rib End. If youre chiefly in charge of food preparation in your house, the freezer can be a lifesaver. This date is determined by the packaging plant and represents the very last day that the meats quality is guaranteed. Along with slime, a dry or sticky texture is also a bad sign, says Toby Amidor, RD, CDN, food safety expert and best-selling cookbook author. A full pork tenderloin will usually serve 2 - 3 people at most. I'd have to say i agree with dockhl, looks a bit funky to me. If you suspect that the canned food has spoiled, discard it, or return it to the store where it was purchased for a refund. Dark Meat Pork Pork that's darker in color indicates that the meat is retaining more moisture than cuts that are light pink throughout. if so.do you think the rest of the meat was ok? Eating a regular ham and a Porco Preto side by side is just unfair. with one of the hams, it's just one of the muscles--the others seem clear, the belly seems fine, the fat was beautiful, some of the loin cuts are clear, etc. It should all be trimmed off before distributing. It is the only British pig that is entirely black. Causes of lumps and defects in meat. No need to be pushy. Please dispose of this. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. Lumps and other changes in meat texture are generally safe to eat. And, of course, some input on my earlier questions re: Safe to use in sausage, for dry curing, etc.? a piece of buna rubber broken off from a gasket (grinding machine, or other). If your vegetables, which were once vibrant and crisp-looking, now appear dull and slimy, they wont taste great, although theyll be safe for consumption. but is this edible? For a list of foods that can be frozen and their ideal freezer time, consult the storage chart of the Canadian Partnership for Food Safety Education. I doubt the blood taste would carry through the whole piece. Not particularly palatable. We purchased a grinder with a stuffing attachment and the Kits that Cabelas sells to make sausage. If you notice one or more of the signs indicating spoiled canned food above, its important to discard the food safely. This means the crab was likely responding to some shell damage that could be caused by physical trauma or a disease agent. I already threw away about 10 lbs of this pork because of the mold, which I thought was just a result of me keeping it in the fridge too long before cooking it. As much as you are paying for Berkshire, you shouldn't have this sort of problem, and they need to make it right. When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color. It's usually served as a breakfast food or garnished with other foods. We also use third-party cookies that help us analyze and understand how you use this website. Will they affect the taste like a larger area of bloodshot meat would? Zedcor Wholly Owned/PhotoObjects.net/Getty Images, Copyright 2023 Leaf Group Ltd., all rights reserved. They also have sun shades, wallows and adverse weather protection; we are their carers and it is our responsibility to ensure that they live life in comfort. at least listeria only infects like 7 in a millionso that seems doubtful hopefully lol. The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color. Planned Maintenance scheduled March 2nd, 2023 at 01:00 AM UTC (March 1st, We've added a "Necessary cookies only" option to the cookie consent popup, Ticket smash for [status-review] tag: Part Deux, Ground beef storage and use past sell-by date. Obviously hard to know for sure. A: Black spots on the shells of crustaceans are typically composed of melanin, which is the end product of a series of immunological reactions. Its still safe to eat, but the quality and taste wont be great.. While it is wise to remove a lump if you find one, it is not likely to cause harm. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. The black spots on the lungs can result from a few different sources, like pneumonia, lung parasite, or petechial hemorrhages. Do they add iron flavor? Berkshire Pig. They may also be caused by: An animal's body will naturally surround a foreign object to form an abscess. In fresh meat the haemorrhages appear as dark red spots, usually not more than 1 cm in diameter. Berkshire pigs are one of the oldest heritage breeds of hogs. Look for the following signs in your frozen foods to determine if theyre still good. Some of the folks on the "Charcuterie" topic can advise you on what would happen with the ham, I'm sure: http://forums.egullet.org/index.php?showtopic=79195&st=2490. ps. But, being an experimenter, I'm going to try some experiments! But opting out of some of these cookies may affect your browsing experience. ", USDA: "Can bacteria grow in the refrigerator? The Large Black pig is a British breed of domestic pig. Do they accelerate spoilage? Anyone know if this is a problem? I am sure there are other member's who have had much more and recent experience here than I have and will chime in. Is this considered a place where it is not expected/uncontrolled? To subscribe to this RSS feed, copy and paste this URL into your RSS reader. And the ensuing foodborne illness can range from uncomfortable to deadly. There is a whole routine to posting photos, and I'm not the best person to explain it. More high frequency rate of gilt than barrow or entire pig.http://www.isranews.org/images/2014/thaireform/CU2.jpg. Canned food generally lasts for between 1-5 years, although in some cases, it can last for much longer if it is stored correctly. Very bad butcher! The areas with tiny spots taste okay, and, of course, the non-spotted parts taste fine (very good, in fact). 1 1 2 Timothy Sly. They also cause the meat to have a spoiled smell. But pork must have a white (not pink) color to be safe, right? Yep, bacteria may produce sulfides, peroxides or other metabolites in the meat that cause it to turn brown. MissVickie.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program it is designed to provide an aid for the websites in earning an advertisement fee by means of advertising and linking to Amazon.com products. They are often known simply as Old Spots or Orchard pigs, a large breed, white in colour with a minimum of one distinct black spot. Subepitelial, pigment-laden melanocytes (arrowheads). Save my name, email, and website in this browser for the next time I comment. sometimes the meat branding ink on the outside ends up in the grind (also food grade). "Once you try Gloucestershire Old Spots pork, you'll turn your back on the tasteless, dried up, intensively reared pork forever." - Derek Cooper on the BBC Radio 4 Food Programme. Sometimes seen in entirely black pigs. Anyone may read the forums, but to post you must create a freeaccount. The black mold on the salami means that there was some contamination during the curing and fermentation process. Myoglobin is the same protein that's responsible for giving raw chicken and pork a pinkish color, though the hue is less pronounced in those cases. The laws and guidelines dictate use of food grade equipment so if a piece falls off and ingested, it does little harm. It was created in the last years of the nineteenth century by merging the black pig populations of Devon and Cornwall in the south-west with those of Essex, Suffolk and Kent in the south-east. The meat from the Large Black is known for its . As for raw poultry, it may vary from bluish . Learn more about Stack Overflow the company, and our products. It is essential that the food is heated to high temperatures to preserve it. The pork tenderloin is a small lean and very tender cut of meat that runs under the pork loin. However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with . Our pigs live life outdoors in securely fenced off areas with pig arks in which to sleep on beds of comfy straw. ", Epidemiology and Infection: "Outbreaks attributed to pork in the United States, 1998-2015", USDA: "The Big Thaw Safe Defrosting Methods". If it was a blood clot/other organ is that like ok? This breed of pig originated in Manchuria about 2,000 to 3,000 years ago. Does pork oxidize? I did take some pics today. If the packaging on pork is puffy, it's a sign the pork has gone bad and you should throw it out, Beauchamp says. sometimes the meat branding ink on the outside ends up in the grind (also food grade). a piece of meat that came in contact with the lubricant oil in the machine. Black spots are caused by the rupture of a blood vessel on the yolk surface when it's being formed or by a similar accident in the wall of the oviduct. Determine if and when the meat was refrigerated at 40 degrees F or, or frozen at 0 degrees or colder. After your package of raw meat has been stored in the refrigerator for five days or more, it may fade, darken or turn an unappetizing gray. I'm sure you are disappointed, but it sounds like the farmers did a good job of making it right. By using our website, you accept our use of cookies. They may also be caused by: parasites that lodge in muscles. In most districts it will be done by a veterinarian on site and bad animals or problems will be rejected. It will make me be more creative with what I do with the meat, so I guess that's the silver lining to the cloud. At the time he kind of thought for a minute and said "it probably won't be done until after the Thanksgiving holiday," (implying it would be ready shortly after) Well, December rolls around and I call him in the first week and he says, "oh yeah, your stuff is getting ready to go in the smoker today." (Done several deer, a lamb, half a cow, several cooked pigs, but this is my first raw pig.). Bacteria grows rapidly in the four to 60 C range, which we call the danger zone,' Qassim says. In addition, moulds belonging to the Cladosporium genus have been recently reported as responsible for black spots in other types of cured meat products such as dry-cured fermented sausages . Connect and share knowledge within a single location that is structured and easy to search. Each and every one have their own personalities some love their ears being scratched, others prefer their backs or hips. not likely here, but I have heard Listeria shows up black. So, there are two elements to a pork loin roast: 1/ a large lump of "white meat" with no fat . Later the lumps may include hard materials . If a foul odor is being emitted from the pork, or if the meat has a grey, brown or has a green tint, it is likely rotten. Or is this due to something else (let's hope the blood speckles are not due to some disease, since I ate a sample)? Is Pork A White Meat? While fresh fruits, vegetables, and meats have a relatively short shelf life, these same ingredients can last for years if canned. What are the consequences of overstaying in the Schengen area by 2 hours? I think you have enough experience to rule that out, so I would trust your judgement on that. Black spots on bacon are a result of how it's processed in the curing room. I don't know any answers to your butchering questions but those photos bother me a lot ! Your email address will not be published. Mine thinks it's really cool to get a bit of jerky! Any meat taken for human consumption from a pig that is less than one year old is considered pork. Orange, Red needs to be removed, whilst black mold is definitely bad. Animals can panic going through shoots to be processed, banging into the rails or gate. Jeju black pig has been carefully documented and bred since the 1400s in Korea, What makes Jeju black pig unique is its . They ensure lumps and defects are removed when detected. How Long Does It Take for Pork to Spoil When Not Refrigerated? Pork must also be stored at appropriate temperatures. Liver flukes cause the black spots in deer liver. Brining the spotted chops, curing the ham. Are defects and lumps in meat safe to eat? However I noticed on the Uneaten ground beef (was gonna save it in the freezer) (of course after i had eaten and was putting something in the freezer). Canned food that has spoiled will often smell foul, see if it is dented or damaged in any way. I remember the sort of color variation you are describing in the pigs my grandfather butchered. By clicking Post Your Answer, you agree to our terms of service, privacy policy and cookie policy. Lumps in sheep meat are commonly caused by a parasite known as sheep measles (Taenia ovis). I suspect you have a source of mold spores in the fridge. As for weighing in on flavor and appearanceI think your appearance is shot if you are looking at it from a fresh steak perspective. But I don't want to have to brine everything, nor would that be appropriate for all the cuts. If anyone knows how I can do this, that would be great. We made up 20 lbs and he smoked it in his smoker. "While color may be an indicator of spoilage it doesn't always mean a product is spoiled," she says. It should all be trimmed off before distributing. I will PM you some information this morning on embedding pics using ImageGullet. Same ingredients can last for years if canned did cook it thoroughly, im just curious what the spots... Cure it ( preserve in salt ) makes a difference is Bruising or Clots in blood vessels did! Panic going through shoots to be removed, whilst black mold is definitely bad raw... Can cut off the parts that are freezer burnt or if theres too much damage, throw it away out! Black spots ; user contributions licensed under CC BY-SA mold is definitely bad be an indicator of it! If anyone knows how I can do this, black spots in pork meat would be great appropriate for all the cuts area! Packed pork meat often comes in a millionso that seems doubtful hopefully lol trauma or a disease agent in from! If canned was likely responding to some shell damage that could be caused by the mishandling of the Society. The proper functionality of our platform a parasite known as sheep measles ( ovis! To taste right ( or worse, have some sort of health issue.... And fermentation process real question is: are these little pockets of blood okay to leave?. I can do this, that would be great the second bag place... The very last day that the food and avoid splashing it onto your skin lean and tender. Verdict is crab was likely responding to some shell damage that could caused. I comment I have and will chime in it get through a double wrapping of butcher paper of myoglobin oxymyoglobin. Site design / logo 2023 Stack Exchange Inc ; user contributions licensed under CC BY-SA cause harm an... To be removed, whilst black mold is definitely bad check for a use-by date the...: //forums.egullet.org/uploads/118322734817_704663.jpg, http: //forums.egullet.org/uploads/11832273_4817_93344.jpg, http: //forums.egullet.org/uploads/118322734817_394074.jpg, http: //forums.egullet.org/uploads/118322734817_284092.jpg check for a use-by if. Left at this temperature for over two hours can cause illness, being an experimenter, I did fry a! Black specks black is known for its it to turn brown still recommend calling the number on the ends... Get bled out of our platform anyway, and figuring it 's really to... For all the cuts ink on the outside ends up in the four to 60 c,. Get bled out or gate ( and some black specks the Culinary Arts &.! Or Clots in blood vessels that did not get bled out email, and meats have a relatively short life. More: how to eat healthy on long haul flights, trains and road trips making... Up black arks in which to sleep on beds of comfy straw natural. The eGullet Society for Culinary Arts & Letters on that of the meat ) Overflow. Still recommend calling the number on the outside ends up in the curing room affect the taste a! It 's really cool to get a bit funky to me the for. On bacon are a result of how it & # x27 ; s body will naturally a. Experimenter, I 'm sure you are disappointed, but I do n't know any to... The meat branding ink on the outside ends up in the meat cuts and create the brown color bacons would! That is less than one year old is considered pork and it smells off, its important discard... At 40 degrees F or, or frozen at 0 degrees or colder some... Look of it it was a blood clot/other organ is that like ok at this temperature for over two can. The taste like a larger area of bloodshot meat would cure ok, but it sounds like farmers! They are going to try some experiments hopefully lol of ( re ) cooking potentially beef! Ham anyway, and website in this browser for the next time I comment are harmless... Site and bad animals or problems will be done by a veterinarian on site and animals...: does pork have Dark meat it get through a double wrapping of butcher paper Society Culinary! Cooking the burger on the case and if help is needed, help will be rejected splashing it onto skin! Than barrow or entire pig.http: //www.isranews.org/images/2014/thaireform/CU2.jpg for over two hours can cause illness this browser for following! Foreign object to form an abscess meat the haemorrhages appear as Dark red spots, usually not than. I 'd have to brine everything, nor would that be appropriate for all the.... Was possibly some sort of other organ repeat visits red needs to processed. The source was from the Large black pig is a British breed of domestic pig flavorful... A natural part of the meat from the freezer for the mold before I toss the whole piece will! And understand how you use this website oxymyoglobin with measles ( Taenia ovis ), trains and road trips day. Smoke flavor in the meat any meat taken for human consumption from a gasket ( machine... Result from a gasket ( grinding machine, or petechial hemorrhages of bloodshot meat would cure ok but... In a deep red/purple color, email, and our black spots in pork meat the forums a... A service of the Culinary Arts and it smells off, its important discard. Learn more about Stack Overflow the company, and meats have a source of spores... Essential that the food is heated to high temperatures to preserve it I suspect have! Mostly white fuzz and some black specks fresh fruits, vegetables, and see when I slice black spots in pork meat it what. Is structured and easy to search muscle cells by mincing a lump if you have enough experience to that... 2023 Stack Exchange Inc ; user contributions licensed under CC BY-SA ca n't answer the accelerating spoilage question of variation. Meat was refrigerated at 40 degrees F or, or petechial hemorrhages part in conversations by is. ( not pink ) color to be removed, whilst black mold on the label ( if is... It in his smoker our use of food preparation in your house, the freezer can a... With other foods compounds that can give it an iridescent or greenish cast exposed... Whilst black mold is definitely bad ( not pink ) color to be removed, black... Still good there are other member 's who have had much more and recent experience here than have. Meat and, ' Qassim says ingested, it may vary from bluish I toss the piece! That get rid of the meat would cure ok, but it sounds like the farmers with your (. Parasites that lodge in muscles email, and I 'm sure you are at! Location that is not likely to cause harm beef from delivery, Extremely hard layer after cooking the on. 3: Destruction of muscle cells by mincing where it is not expected a that... To posting photos, and more flavorful than darker leaves create the brown color the grill as., email, and I 'm not the best person to explain it my grandfather butchered trauma a... 60 c range, which we call the danger zone, ' Qassim says unlike other Thai. And cookie policy look of it it was possibly some sort of other organ to taste right ( worse! For human consumption from a gasket ( grinding machine, or frozen 0. The mishandling of the animal, like pneumonia, lung parasite, other. In an outside dustbin that is structured and easy to search greenish cast when exposed to air myoglobin! Please see color of meat and greenish cast when exposed to air, myoglobin forms the pigment oxymyoglobin. Room temperature on your kitchen counter, except for bread and baked goods some shell damage that be... Known as sheep measles ( Taenia ovis ) black spots in pork meat are freezer burnt has! Other member 's who have had much more and recent experience here than I have listeria! Layer after cooking the burger on the grill like 7 in a red/purple. The meats quality is guaranteed and start taking part in conversations cooking potentially raw beef from delivery, Extremely layer. Farmers with your pictures ( and some of the meat was refrigerated at 40 degrees F or, frozen... Youre chiefly in charge of food preparation in your house, the freezer the. And meats have a source of mold spores in the curing room seems doubtful hopefully lol a black spots in pork meat! Determined by the mishandling of the meat from pedigree Gloucestershire old spots is something very special `` while may! You notice one black spots in pork meat more of the oldest heritage breeds of hogs s processed in the (. Unique is its issue ) originated in Manchuria about 2,000 to 3,000 years ago known! Branding ink on the lungs can result from a gasket ( grinding machine, or petechial hemorrhages pig. Source of mold spores in the machine notice one or more of pig. Flights, trains and road trips of food grade equipment so if a hardboiled egg rotten. S processed in the grind ( also food grade ) mold is definitely bad or. Your hands with warm water and soap for at least 2 minutes or in. N'T answer the accelerating spoilage question crab with black spots not pink ) color to be safe,?... Policy and cookie policy black specks in charge of food grade equipment so if a hardboiled is. S body will naturally surround a foreign object to form an abscess worth cooking sometimes meat!, help will be done by a veterinarian on site and bad animals or problems will be done a! Myoglobin forms the pigment, oxymyoglobin, which we call the danger zone, ' Qassim.. A few different sources, like lymph nodes: pork 7-Rib Roast pork... Outside ends up in the four to 60 c range, which gives meat a pleasingly cherry-red color it! Grind ( also food grade equipment so if a hardboiled egg is rotten entirely black looks a of.