Sometimes foods sold thawed at stores have been previously frozen, and I'm not sure they always have to tell you. Freezing and refreezing, while safe if done before expiration dates does cut down a little on quality. If buying something to be frozen, sometimes you can ask the butch if they have any in the frozen state, they almost always do, and then pop it in freezer as soon as you get home, this will insure no lose of quality. Blood looks different depending how much air or oxygen it receives. I do notice that some chickens and turkeys have what looks like a blood area, and I don't know what causes this. I usually do a salt-water bath (brining) before cooking and this drains the poultry of any excess blood, so no brown areas after it's cooked, and the flavor is delicious. Salt makes the tissue hold water, and so there is less drying out. Of course if it's for your dog, you wouldn't want to add the salt. |