Buzz
by Jenny Morrill
Have you ever noticed bacon turning a strange greenish hue, almost like something from a sci-fi movie, and wondered whether it’s safe to cook? This discoloration is actually a normal result of the preservation process.
The green color happens when a chemical called nitrite, commonly used for meat curing, reacts with myoglobin, a natural blood protein. This reaction alters the color of the meat’s blood pigment from red to green. Researchers in Oklahoma coined the term "nitrite burn" to describe this process.
In most situations, a faint greenish hue on your bacon isn’t something to be alarmed about. However, it’s still important for consumers to be cautious. If the bacon shows signs of a greyish tint or green patches, it’s best to dispose of it. Additionally, bacon should be thrown out if it feels slimy or has an unusual smell, even if it's faint.
The general guideline is that any deviation from the bacon’s original condition likely suggests that it has spoiled. (By "original condition," we’re referring to the state it was in when purchased, not when it was still a living pig.) That said, if the bacon has a slight greenish sheen while at the store, it’s generally safe, provided it’s still within the freshness date and securely sealed.
