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RealityCheck | 01-12-2008 01:03 PM
Canned ground beef I just did my first batch of ground beef in the pressure canner. :applause_ All went well except I noticed something strange and want to see if this is normal. As they were canning the steam smelled sort of like sulfur. I cracked open a can this morning and ate some. It was pretty good but now I am burping up these sulfur burps that are pretty nasty. Is this normal? I bought the meat from Sams club the same day I canned it. Is this sulfur smell caused by low quality beef or does canned beef always smell that way?

jaima | 01-12-2008 05:01 PM
Re: Canned ground beef I dont know much about canning beef but just wanted to say Im glad it worked out. :)

DogFarm | 01-12-2008 05:15 PM
Re: Canned ground beef Dude, that sounds very bad to me. Why don't you just stock up some canned dog food...might be safer. http://www.tomokiyodo.com/badge/v-rw...w-dinki-di.jpg Quote:
Originally Posted by RealityCheck (Post 914150) I just did my first batch of ground beef in the pressure canner. :applause_ All went well except I noticed something strange and want to see if this is normal. As they were canning the steam smelled sort of like sulfur. I cracked open a can this morning and ate some. It was pretty good but now I am burping up these sulfur burps that are pretty nasty. Is this normal? I bought the meat from Sams club the same day I canned it. Is this sulfur smell caused by low quality beef or does canned beef always smell that way?

LA Refugee | 01-12-2008 05:43 PM
Re: Canned ground beef Your first mistake was buying any wally world meat. They add some kind of gas to it to keep it looking red. Maybe that was the smell you found.

Merlin | 01-12-2008 05:46 PM
Re: Canned ground beef I canned some ground beef in Oct 2006 in Ball jars. Used a pint today to make chili. It was fine -- no sulfur smell. I don't know what went wrong for you. But sulfur smell doesn't sound good.

Jazzy | 01-12-2008 05:59 PM
Re: Canned ground beef im canning another batch of ground beef today as its pretty easy to do and real nice to pull out a jar when you need it. so far, ive never had any 'sulfur' smell in any jars of meat---im guessing it was the quality of beef. id think if it was canned properly and long enough (i do 15# for 90 minutes here), it should be safe enough--- but, gosh--that smell--hmmmmmm.

Squirrel Bait | 01-12-2008 09:09 PM
Re: Canned ground beef Quote:
Originally Posted by RealityCheck (Post 914150) I just did my first batch of ground beef in the pressure canner. :applause_ All went well except I noticed something strange and want to see if this is normal. As they were canning the steam smelled sort of like sulfur. I cracked open a can this morning and ate some. It was pretty good but now I am burping up these sulfur burps that are pretty nasty. Is this normal? I bought the meat from Sams club the same day I canned it. Is this sulfur smell caused by low quality beef or does canned beef always smell that way?
Hmm, interesting outcome. I make wine in my basement and one of the sterilizers/preservatives we use is sodium metabisulfate. It's very common for that purpose(in wine). I guess it could be possible it could have been used to sanitize the beef. I've never heard of that, but.... If that is the source of the smell it could be a problem if you are allergic to sulfates. Otherwise, leave it open to the air for a little while and the fumes will dissipate quickly. It would be interesting to know if something like that was added!! My brother in Colorado has Hydrogen sulfide (a gas) naturally in his well water which is similar to using Sodium metabisulfate(so I'm told). If you left his water sit for 30 minutes it tastes normal. Interestingly, his kids never had acne until they left home. I would be intersted to know if you open another can and let it "air out" does it still give you the burps SB

RealityCheck | 01-12-2008 09:15 PM
Re: Canned ground beef Maybe it was the meat, which is a big bummer because I have another 12 pounds of it. I tasted it before it was canned and it didn't have that taste or smell. It wasn't until it was pressure cooked that it smelled different. The meat was fresh and I opened the first can within 12 hours of canning it, so there is no question about spoilage. I searched the internet and found out that their is sulphur in beef, but since no one else has experience this it makes me wonder if there wasn't some preservative added to it that turned funky under high pressure. Maybe I will just freeze the rest and buy new meat somewhere else.

RealityCheck | 01-12-2008 09:21 PM
Re: Canned ground beef Quote:
Originally Posted by Squirrel Bait (Post 914694) Otherwise, leave it open to the air for a little while and the fumes will dissipate quickly. It would be interesting to know if something like that was added!! My brother in Colorado has Hydrogen sulfide (a gas) naturally in his well water which is similar to using Sodium metabisulfate(so I'm told). If you left his water sit for 30 minutes it tastes normal. Interestingly, his kids never had acne until they left home. I would be intersted to know if you open another can and let it "air out" does it still give you the burps SB
Interesting you mention that because I actually think the taste did mellow out after I cooked some on the stove for a while. I can't tell now because I added taco seasoning to it, but when I open the next can I will let it air out for a while and see what happens.

RealityCheck | 01-12-2008 09:25 PM
Re: Canned ground beef Looky what I just found: http://www.fedupwithfoodadditives.in.../sulphites.htm SULPHITE TEST RESULTS ON MINCED BEEF<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p> http://www.fedupwithfoodadditives.in...ites/LINE1.gif Food Intolerance Network members have been using sulphite test strips to test butcheries around <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:country-region><st1:place>Australia</st1:place></st1:country-region> for the illegal presence of sulphites in minced beef. <o:p></o:p> Mince is not allowed to contain ANY sulphites.<o:p></o:p> While FIN has the names of the butcheries, samples were not taken under legal conditions and the test-strip method, while calibrated and corrected for blank readings, is not the recognised legal test method. Therefore the names of butcheries are not given in the table below but are supplied to regulatory authorities.<o:p></o:p> Tests are continuing. The results on 65 butcheries to date are:<o:p></o:p> <LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo3; tab-stops: list 36.0pt">overall, 43% of mince in <st1:country-region><st1:place>Australia</st1:place></st1:country-region>, <st1:country-region><st1:place>New Zealand</st1:place></st1:country-region> and <st1:country-region><st1:place>Sweden</st1:place></st1:country-region> contained illegal sulphites at levels high enough to cause asthma. <o:p></o:p><LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo3; tab-stops: list 36.0pt">The ACT was the worst state by far. <o:p></o:p><LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo3; tab-stops: list 36.0pt">While small butcheries are the usual offenders, the highest results were actually from big butcheries in one supermarket chain and in non-imported meat in <st1:country-region><st1:place>Sweden</st1:place></st1:country-region>. <o:p></o:p> Don't buy your mince on Fridays or weekends after the health inspectors have knocked off.<o:p></o:p> http://www.fedupwithfoodadditives.in...hitestrip1.jpg Click picture to download full-size media-printable photograph. <o:p></o:p> Click here for details of how to buy test-strips from Merck Pty Ltd and how to use test-strips.<o:p></o:p> http://www.fedupwithfoodadditives.in...tsulphites.gif Click on button for a Factsheet on sulphites.<o:p></o:p> Detailed results on sulphite test strips � the Food Intolerance Network has been distributing these at cost within <st1:country-region><st1:place>Australia</st1:place></st1:country-region>, <st1:country-region><st1:place>Sweden</st1:place></st1:country-region> and <st1:country-region><st1:place>New Zealand</st1:place></st1:country-region> to allow people to test minced meat for the illegal presence of sulphites. Of 65 results returned in the last year, 28 (43%) contained sulphites at >200ppm. The legal limit is zero! The illegal results state-by-state are ACT 86% (of 7 samples, including equal highest in the survey at 640ppm), NSW 22% (of 23 samples), NT 33% (of 9 samples), NZ 67% (of 6 samples), QLD 50% (of 6 samples), SA 100% (1 sample only), TAS 0% (1 sample only), VIC 0% (3 samples only), WA 50% (of 6 samples) and in Sweden 100% in non-imported meat including equal highest at 640ppm (3 samples only). While people are most likely to report positive rather than negative results to the Network, the illegal presence of these known causes of asthma is a real concern. The detailed results will be provided to FSANZ again.<o:p></o:p> <o:p> </o:p> See letters to and from FSANZ regarding the illegal use of sulphites in mince.<o:p></o:p> Date of last update: <st1:date style="BACKGROUND-POSITION: left bottom; BACKGROUND-IMAGE: url(res://ietag.dll/#34/#1001); BACKGROUND-REPEAT: repeat-x" tabIndex=0 Year="2004" Day="3" Month="11">3/11/2004</st1:date><o:p></o:p> TO BUY SULPHITE TEST-STRIPS FROM MERCK PTY LTD<o:p></o:p> In Australia, ring 1800 337 460 and ask for Customer Service.<o:p></o:p> Ask for Merck Sulphite Test Strips "Mercoquant 1.10013". They cost $75.00 plus GST = $82.50 for 100 tests. Provide your credit card details over the phone plus a mailing address. They are a stock item and should arrive within 5 working days.<o:p></o:p> DETAILS OF HOW TO USE THE TEST STRIPS<o:p></o:p> You have sulphite test-strips. Their active end, which you put into the meat and don't touch with your fingers, has a small white square on it. There is a colour scale on the outside of the in the plastic bag.<o:p></o:p> In addition, you will need the following, all rinsed and dried thoroughly between uses: Measuring teaspoon, Small glass tumbler, Small fork, Chilled water, Knife.<o:p></o:p> Buying the meat samples<o:p></o:p> Best to buy the samples fresh, keep cool and test as soon as you get home. Friday afternoon is a good time because those butchers who use sulphites illegally often wait until the inspectors are unlikely to call. Ask for 250g. Make sure that you label the bag with the date and name of the butcher so there can be no mix-ups.<o:p></o:p> Testing the meat sample.<o:p></o:p> <LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo6; tab-stops: list 36.0pt">Put two teaspoons of chilled water into the tumbler.<o:p></o:p> <LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo6; tab-stops: list 36.0pt">Slash open the plastic bag containing meat. Make a diagonal cut in it with a clean knife to expose the centre of the meat. Scoop out a teaspoon full from one end of the cut surface, level with the knife if needed, and drop into the tumbler. Repeat, taking the sample from the other end of the cut surface.<o:p></o:p> <LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo6; tab-stops: list 36.0pt">Thoroughly macerate the mince and chilled water with the fork so that it is a uniform sludge. This takes about 15 seconds to do properly.<o:p></o:p> <LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo6; tab-stops: list 36.0pt">Without touching the active end of the Sulphite test strip, dip the active end into the mince sludge for one second. Make sure that it is thoroughly wetted by wriggling it around.<o:p></o:p> <LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo6; tab-stops: list 36.0pt">Take out of the sludge, flick clean and time exactly 30 seconds. You can rinse briefly with cool water to get any meat off the active end.<o:p></o:p> <LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo6; tab-stops: list 36.0pt">Compare the colour of the active end with the colour scale supplied. Put the active end and the colour scale side by side and try the next higher and the next lower to be certain.<o:p></o:p> <LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo6; tab-stops: list 36.0pt">Write down the reading. Note that meat contains some sulphites anyway from the high level of protein, so some pink colour is expected.<o:p></o:p> <LI class=MsoNormal style="mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l3 level1 lfo6; tab-stops: list 36.0pt">Don't panic if you get 80ppm. The calculation is to take 80 from the reading and then multiply by 2. Therefore a reading of 80 is 0 ppm. A reading of 180ppm is 200ppm after correction. ppm means parts per million.<o:p></o:p> If you want to inform the Food Intolerance Network of your result, send the information below to confoodnet@ozemail.com.au <o:p></o:p> <TABLE class=MsoNormalTable style="WIDTH: 515.25pt; mso-cellspacing: .7pt; mso-padding-alt: 5.25pt 5.25pt 5.25pt 5.25pt" cellSpacing=1 cellPadding=0 width=687 border=1><TBODY><TR style="mso-yfti-irow: 0"><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 12%; PADDING-TOP: 5.25pt" vAlign=top width="12%"> Date </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 54%; PADDING-TOP: 5.25pt" vAlign=top width="54%"> Butcher's name, suburb and state </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 18%; PADDING-TOP: 5.25pt" vAlign=top width="18%"> Product eg mince </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 16%; PADDING-TOP: 5.25pt" vAlign=top width="16%"> Your actual reading </TD></TR><TR style="mso-yfti-irow: 1"><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 12%; PADDING-TOP: 5.25pt" vAlign=top width="12%"> <o:p></o:p> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 54%; PADDING-TOP: 5.25pt" vAlign=top width="54%"> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 18%; PADDING-TOP: 5.25pt" vAlign=top width="18%"> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 16%; PADDING-TOP: 5.25pt" vAlign=top width="16%"> </TD></TR><TR style="mso-yfti-irow: 2"><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 12%; PADDING-TOP: 5.25pt" vAlign=top width="12%"> <o:p></o:p> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 54%; PADDING-TOP: 5.25pt" vAlign=top width="54%"> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 18%; PADDING-TOP: 5.25pt" vAlign=top width="18%"> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 16%; PADDING-TOP: 5.25pt" vAlign=top width="16%"> </TD></TR><TR style="mso-yfti-irow: 3"><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 12%; PADDING-TOP: 5.25pt" vAlign=top width="12%"> <o:p></o:p> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 54%; PADDING-TOP: 5.25pt" vAlign=top width="54%"> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 18%; PADDING-TOP: 5.25pt" vAlign=top width="18%"> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 16%; PADDING-TOP: 5.25pt" vAlign=top width="16%"> </TD></TR><TR style="mso-yfti-irow: 4; mso-yfti-lastrow: yes"><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 12%; PADDING-TOP: 5.25pt" vAlign=top width="12%"> <o:p></o:p> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 54%; PADDING-TOP: 5.25pt" vAlign=top width="54%"> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 18%; PADDING-TOP: 5.25pt" vAlign=top width="18%"> </TD><TD style="PADDING-RIGHT: 5.25pt; PADDING-LEFT: 5.25pt; PADDING-BOTTOM: 5.25pt; WIDTH: 16%; PADDING-TOP: 5.25pt" vAlign=top width="16%"> </TD></TR></TBODY></TABLE> http://www.fedupwithfoodadditives.in...ites/LINE1.gif<o:p></o:p>

shades2 | 01-13-2008 07:28 AM
Re: Canned ground beef Yes, lots of meat contains sulphites, particularly fermented or processed meats, they are heavily laden with them to extend the shelf-life of the product. You can actually get used to this taste, and not notice it until you taste very fresh meat. Cooking does seem to accentuate it. In the case of fresh meat, it is to retain the red colouration, which rapidly turns grey normally when exposed to oxygen on the shelves, and is unnattractive to the buyer, although does nothing to the flavour. One common butcher's trick is to put the meat out on a green background, this makes it look _more_ red if you will. There has also been some rumours about sulphites being carcinogenic in large amounts. http://en.wikipedia.org/wiki/Sulfite Some humans are allergic to sulfites, and may have difficulty breathing within minutes of eating a food containing sulfites.<SUP class="noprint Template-Fact">[citation needed]</SUP> Asthmatics and people with allergies to aspirin (also known as salicylate sensitivity) are at an elevated risk for reaction to sulfites.<SUP class="noprint Template-Fact">[citation needed]</SUP> The reaction can be fatal and requires immediate treatment at an emergency room, and can include sneezing, swelling of the throat, and hives. Those who are allergic to sulfites are urged to avoid products that could contain them.

Tn...Andy | 01-13-2008 10:30 AM
Re: Canned ground beef I've only ever canned home grown beef....never had a sulfur smell. I'd suspect preservatives and the local water in that order.

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