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Worrying color on pork

geemcwee

hey all - anyone had their frozen sous vide cooked pork steaks do this when in the freezer? Not sure if it's anything to worry about and toss? Was following the CS pork steaks cut from shoulder FYI

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geemcwee

pd3ski_278514

There's a lot of air gaps in those vac bags. I haven't looked at that recipe but were they ice shocked after sv'ing? That really isn't a nice color. Also a quick boil or hot oil sear before the cook can kill surface pathogens dead in their tracks. Mostly with pork I brine, cook/sear or shock, fridge/freeze if I'm reserving for later. Dunno hopefully some others will chime in here!

brian_martin2001

Looks about right

geemcwee

Nothing to be concerned about then ?

brian_martin2001

Not inn my opinion. I've gotten that every time I've done the pork shoulder steaks Anna put them inge freezer for as extended period of time. They taste just fine to me.

geemcwee

'Twas cooked whole then cut into steaks (ice shocked as a whole) I might employ the sear prior to freezing from now on to reduce any worries

fisher23

It looks ok to me. Typical for an edge sealer. Should be fine

coryhansen78

I have had the same experience with the pork steaks. After re-therming and searing, they were just fine and the weird color was gone.