Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 20, 2013 07:02 PM

help me with a meat mystery

Every time I cook meat that I have frozen and then de-thawed, during the cooking process there develops a white schmutz around the edges of the meat. I just scrape it off. It doesn't affect the flavor but it is pretty weird. Can anyone explain what is going on? I can't be the only person who experiences this!

  1. Click to Upload a photo (10 MB limit)
  1. I've experienced this too! Not necessarily with previously frozen meat. It's happened with meat bought unfrozen at the store, with some kinds of fish, with chicken. The white stuff looks like protein (reminds me of egg albumin) but I have no idea what it actually is.

    1 Reply
    1. I can't remember seeing this happen with meat (except maybe sausages which are exuding fat), but in the case of salmon the white stuff is a protein called albumin coagulating on the surface.

      Apparently, (in the case of salmon) the solution is two-fold: brine the fish and don't over-cook it. Here's a page from ATK with more:

      1 Reply
      1. I think I read somewhere (here? CI, maybe?) that it indicates the meat has been pre-tenderized.