Ribs gone bad?

i probably wouldnt have thought to much about them if they were beef ribs,  ive never seen pork and green, nope would probably chuck green pork ribs

I miss Stike!!!!  This is the perfect thread for him.

The reason I become very distrustful of meats that have anything other than a meat or blood smell is that the organisms that can poison one don't make an odor. If there is an off smell, its not clear evidence that there is something harmful. But it is an indicator that anything harmful there is also growing.

Considering that the package was just past the sell by date, I wouldn't expect any smells until at least 4 days in a 40 degree fridge.

Altho it is a very crude rule of thumb, I stick with "when in doubt, throw it out."

If it has something really bad, like a virulent serotype of E. coli, chances are it came from the meat processing (cross contamination) or that particular animal and it's not going to manifest as a color or smell.  You just need to remember these bacteria are very, very rare and really the only thing you can do to mitigate getting sick is to get your meat from a good source.  Decomposition bacteria responsible for purification, natural enzymes, fungus and mold are all part of the process of aging meat, they changes the taste and texture. 

I've gotten sick as a dog from bad shellfish.  Tasted great.  Unfortunately something contaiminated the water they live in, like someone's camp had a leaking septic tank subsequently contaminated the oysters.  Oysters probably weren't sick, but I felt like I was gonna die.

But as they say, discretion is the better part of valor, and I can't argue with "when in doubt, throw it out."

nolaegghead said:

I pretty much go by smell. If it smells like purification (aka "3 day old road kill"), I'm 86'n it. 

LOL, I have no sense of smell.  A day old diaper or a daisy smells the same.  I guess I have a disadvantage here.  Folks can't believe I can cook because the lack of nose, but I think it probably leads me to strong spicing.  I tend to go by appearance and feel.  Slimy texture goes in the trash.

Austin Egghead said:

Doc, I am just the opposite...I can keen sense of smell and when I am on the last leg of a long international flight, I want to divorce my nose. 

On the other hand, you know what your freshly washed babies smelled like.  I do not.  I would trade some stink for some roses.

I suspect this counts as a hijack, sorry.

Back to topic,  I had to go reach back to gray matter that has more cobwebs that my ceiling, but here goes.  Meat gets a greenish tint from the myoglobin in the tissue and the reflection of the UV light (I have seen this near/around the price sticker and also see this in pastrami).