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-   -   A question about previously frozen turkey (https://www.yorkietalk.com/forums/yorkie-health-diet/165740-question-about-previously-frozen-turkey.html)

marcerella02 03-14-2009 10:40 AM
A question about previously frozen turkey
 
Turkey breast is one of Layla's protein sources (she also gets fish, rabbit, venison and bison) and usually I"ll go to the grocery store and pick up a few turkey breasts and cook them right up when I get home- so from a fresh state. However, last time I was there I thought I'd pick up a few extras and froze them.

Yesterday I took out the frozen turkey breast and thawed it and today I noticed that there were parts of the turkey breast that had bright red blood- which is NEVER there when i cut it up from fresh state. This has happened twice- in two different frozen to thawed turkey breast. Anyone know a) why these blood spots appear only after the meat has been frozen and thawed and b) Should i be cutting this area out? Once it is cooked that area turns a dark brown.... Logically these blood areas must be there in the fresh turkey right?? but honestly i've never seen them....

Nancy1999 03-14-2009 10:51 AM
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.

marcerella02 03-14-2009 11:16 AM
Quote:
Originally Posted by Nancy1999 (Post 2520919)
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.
Thanks Nancy- from now on i'm not going to freeze it- NOT liking the blood stuff- will cook it right after i buy it now!

Nancy1999 03-14-2009 11:40 AM
Quote:
Originally Posted by marcerella02 (Post 2520949)
Thanks Nancy- from now on i'm not going to freeze it- NOT liking the blood stuff- will cook it right after i buy it now!
It might be interesting to ask if the bird you are buying has been previously frozen. I think freezing, thawing, freezing, thawing, could be whats causing the results you are seeing.

Suzy 03-14-2009 02:04 PM
Umm...Ew! I usually only buy ground turkey so I haven't seen this. Good to know!

marcerella02 03-14-2009 03:13 PM
Quote:
Originally Posted by Suzy (Post 2521189)
Umm...Ew! I usually only buy ground turkey so I haven't seen this. Good to know!
lol thought you'd like that ;)

Yorkiedaze 03-14-2009 03:19 PM
I ask the butcher once why the chicken I bought had a blood spot and he said it was most likely done from injury. I don't know, but I cut it out.
Our commissary sells bison steaks, burgers and ground, which I buy a lot of for the girls. I'd love to have more wild game.

marcerella02 03-14-2009 03:22 PM
Quote:
Originally Posted by Yorkiedaze (Post 2521300)
I ask the butcher once why the chicken I bought had a blood spot and he said it was most likely done from injury. I don't know, but I cut it out.
Our commissary sells bison steaks, burgers and ground, which I buy a lot of for the girls. I'd love to have more wild game.
Donna I swear it has been almost IMPOSSIBLE to find wild game around here- which is odd because there sure is enough of it in my back yard!

I have found somewhere that sells rabbit- but it is PRICEY! $6 a pound- so we are only buying it once a month! Starting in May at an outdoor market here I will be able to get venison- i must remember to stock up for the winter! I'm sure it is going to cost a pretty penny as well. The bison isn't too bad acutally- it is a popular meat around here so the prices are reasonable. But you, like me, nothing is too much for our girls :D


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