Meat and Poultry Changing Color in Marinade?
I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed they both seemed to change color. The chicken turned white and the meat turned brown. I over-marinated -- it called for 8 hours and I marinated close to 24. I didn't think it would harm them. Both meats were bought that day as well.
Some ingredients I think would affect this would be red onion, olive oil, red wine vinegar, lemon juice, and salt.
Is this okay? Am I worrying too much? I really don't want to get sick!
Best Answer
At least in the case of marinades containing acids (such as vinegar or lemon juice) or certain enzymes, especially from papayas, kiwis, or most commonly (at least in the US), fresh pineapple juice, a certain amount of denaturing of the proteins will occur at the surface of the marinated meat. This will turn it opaque rather than translucent--chicken will look kind of white. This is perfectly normal, and safe.
Depending on the color of the marinade, and the particular cut being marinated, some of the marinade may also penetrate into the meat, changing its color as well.
These are normal effects, and assuming you have otherwise respected good practices (keeping the meat refrigerated during the marination, not holding the food uncooked longer than would be safe without the marinate, and not cross-contaminating and so on), the product should be safe to eat.
In the case of your meat marinated triple the planned time, the outcome will depend on the nature of the particular marinade. If there was active enzymatic action, it could be very mush to the point of unpleasantness. On the other hand, if the marinade was mostly for flavor, rather than highly acidic, it might just have a more intense flavor from the marinade.
Edit:
I should add for clarity, when safe above means when properly cooked...
Pictures about "Meat and Poultry Changing Color in Marinade?"
Quick Answer about "Meat and Poultry Changing Color in Marinade?"
Color changes are normal for fresh product. With spoilage there can be a change in color—often a fading or darkening. In addition to the color change, the meat or poultry will have an off odor, be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it should not be used.Does marinade change color of meat?
Depending on the color of the marinade, and the particular cut being marinated, some of the marinade may also penetrate into the meat, changing its color as well.How can you tell if marinated chicken is bad?
If your chicken is slimy, has a foul smell, or has changed to a yellow, green, or gray color, these are signs that your chicken has gone bad. Toss any chicken that's past its expiration date, has been in the fridge for more than 2 days raw or 4 day cooked, or has been in the temperature danger zone for over 2 hours.Why is marinated chicken pink?
Hemoglobin in the muscles can likewise react with air during cooking to give the meat a pinkish color even after cooking. The chicken's feed and whether it's been frozen can also affect the final color.Does marinade stop meat from spoiling?
Soy sauce and red wine marinades may reduce microbial spoilage and oxidation of meat, according to new a new study. The research, published in Food Microbiology,\u200b suggests marinating fresh meat in soy sauce or red wine based marinades can reduce microbe levels, and halt the development of rancid odours and flavours.7 Best Steak Marinades (Freezer Ready Meal Prep!)
More answers regarding meat and Poultry Changing Color in Marinade?
Answer 2
The acidic nature of your marinade has denatured the surface proteins of the meat. This is the same reaction that happens to fish when you use a citrus juice marinade to make ceviche. The surface of you meat may be a little tougher that intended, but as long as it was properly refrigerated, there should not be a health hazard any greater than with fresh meat in general. Enjoy your fondue!
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Tim Douglas, RODNAE Productions, Pixabay, Daniel Reche