Green Meat After 24 hours @ 60°C

kk_kataoka

Pork meat ended up with a dull green color, sealed bag did not bloat and meat presented no off-smell or taste. Color disappeared after post sous vide searing. Any thoughts?

brian_martin2001

This is normal. It's a reaction with the metmyoglobin and the sulphmyoglobin. It's sometimes referred to as livering, but it completely normal, especially if cooking for extended periods of time.