Question about growths on raw meat.

[miles]

What do people do if some raw meat gets fungal spores on it? Also that seems to coincide with a sickly sweet-ish smelling green slime.

[sabertooth]

It seems that the green unsavory molds grow in more anaerobic environments.

I finally solved the problem by dedicating an entire fridge to storing bulk chunks of meat. If I keep the temperature setting on low and let the meat set out on a rack it seems to age without developing the green slime.

Most of my beef high meat jars were contaminated with it. So if I make jar high meat I prefer lamb, it doesn't seem to get that green mold as easily.

[Löwenherz]

What do people do if some raw meat gets fungal spores on it? Also that seems to coincide with a sickly sweet-ish smelling green slime.

I throw it into the compost bin.

Maybe I'm still too brainwashed and give away health promoting bacteria?

But the taste is not exactly fantastic, right?

Löwenherz

[Inger]

I eat moldy meats.
I am totally unsensible about when meat "spoil". Just let it get some air. I have a huge bunch of lambhearts in the fridge since two weeks, just on a plate - uncovered. They stink a little and have gotten slightly slimy, but I like the taste, little like old aged cheese. No mold though, but I often had moldy meat, but it was rather dry and moldy, whitish mold. No bad taste. Dunno. Maybe you have gotten a different mold on your meat? If it tasted and smelled bad to me I would not eat it. Like moldy bread-smell..
Never eat anything that smells or tastes bad to you!!!! Rule nr. 1 

Inger

[whatever]

Most of my meats are dry or covered with dark reddish slime. I try to avoid black or green molds, white is mostly oke.

[Löwenherz]

Never eat anything that smells or tastes bad to you!!!! Rule nr. 1 

Inger

That's the point. I really don't like the stink!

Löwenherz