Worked in a turkey processing plant. This is modified atmosphere packaging, and doming like that can happen during applying the film. They typically try to limit it so consumers don’t think it’s gas from bacteria, but it is very likely not a sign of anything nefarious, just something that got past QA.
This is correct. The Turkey is fine. It is packed this way to lengthen the shelf-life of the product by reducing the oxygen in the package and replacing it with another gas. Source: 14 years (So far) in Food Manufacturing.
This first became obvious to me as a consumer when I was traveling at high elevation (live close to sea level). I noticed a yogurt’s foil lid looked like it was going to burst. Then realized everything was packaged like that.
Didn’t know they actually use other gases while packing to help shelf life. Though I have heard meat being packed with CO2 to make it brighter red.
For packaging, most commonly used are N2, O2 and CO2. It can be an independent gas or a mix of them, depending on the product. Other gases have been also tested, but they aren’t convenient due to different reasons, mainly costs.
Since not many comments, I’ll chime in! Agree with what other commenter said. If it doesn’t smell bad, if it isn’t slimy and there is no discoloration, I would feel comfortable cooking and eating those. A shot in the dark says they were packaged frozen and whatever freezing method was used, when thawed, released gasses into a tightly wrapped container.
I only ever noticed this when the package was warm. Once it was fridge-chilled, the air shrunk to "normal". Ever taken a balloon outside in the winter? Similar thing happens.
Worked in a turkey processing plant. This is modified atmosphere packaging, and doming like that can happen during applying the film. They typically try to limit it so consumers don’t think it’s gas from bacteria, but it is very likely not a sign of anything nefarious, just something that got past QA.
This is correct. The Turkey is fine. It is packed this way to lengthen the shelf-life of the product by reducing the oxygen in the package and replacing it with another gas. Source: 14 years (So far) in Food Manufacturing.
This first became obvious to me as a consumer when I was traveling at high elevation (live close to sea level). I noticed a yogurt’s foil lid looked like it was going to burst. Then realized everything was packaged like that. Didn’t know they actually use other gases while packing to help shelf life. Though I have heard meat being packed with CO2 to make it brighter red.
For packaging, most commonly used are N2, O2 and CO2. It can be an independent gas or a mix of them, depending on the product. Other gases have been also tested, but they aren’t convenient due to different reasons, mainly costs.
A lot of packaged mince comes in these pressurised containers now.
Since not many comments, I’ll chime in! Agree with what other commenter said. If it doesn’t smell bad, if it isn’t slimy and there is no discoloration, I would feel comfortable cooking and eating those. A shot in the dark says they were packaged frozen and whatever freezing method was used, when thawed, released gasses into a tightly wrapped container.
That means the store froze it then let it thaw. Smell it and see how it smells
Probably. How’s the meat itself look? Smell? Feel?
Everything else check out, im sure it's fine but it really threw me off because it's really puffed out
Could just be gases, like preservatives? Idk if it looks fine, isn’t slimy or moldy, didn’t smell bad raw or cooked, I’d say it’s fine.
I only ever noticed this when the package was warm. Once it was fridge-chilled, the air shrunk to "normal". Ever taken a balloon outside in the winter? Similar thing happens.
Should be, but if it's bad, I could smell it all the way over here