It’s caused by nitrite, a chemical that’s been used to preserve and cure meats like bacon for centuries. Nitrite’s reaction with the myoglobin in the bacon causes “nitrite burn,” giving the meaty part of your bacon a green pigment. So don’t toss out that bacon just because it looks a little bit green.Click to see full answer. Also question is, is Green bacon bad?The research team led by George Richter-Addo and Jun Yi, Department of Chemistry and Biochemistry in the OU College of Arts and Sciences, discovered that the green pigment seen in nitrite-cured bacon and other meats is due to an unusual chemical reaction of nitrites with the meat protein myoglobin.Beside above, is it OK to eat discolored bacon? Your bacon is still safe if it still has it’s natural pink color with the fat being white or yellow. If your bacon has turned brown or gray with a tinge of green or blue, that one has spoiled already. Too much exposure to air causes a chemical reaction on the meat that leads to the change in color. Also to know, how can u tell if bacon is bad? Basically, it changes its color – it might become somewhat brownish, grayish or even greenish. Another thing is the smell of the meat. If it smells off, it’s bad. Change of color, smell and taste, those are sure signs that bacon has gone bad and should be discarded.Is green meat safe to eat?You should be aware that it is perfectly normal for meat to oxidize and become grey in color. In this case, it is still safe, provided it has been stored properly. They package meat in individual containers with low oxygen content (which also has the benefit of keeping it safer).
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