It’s caused by nitrite, a chemical that’s been used to preserve and cure meats like bacon for centuries. We even produce it in our own bodies. 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.
A team of researchers in Oklahoma named this phenomenon “nitrite burn.” So, in most cases, a light green sheen on your bacon isn’t cause for alarm.
That’s a piece of the rind of the bacon, which is yellow because it was exposed to the smoke. The bacon shifted while being sliced, causing the strip to end up attached to that one piece rather than in bits on the others. It’s fine to eat.
Right out of the package, bacon has an array of color from shades of white to pale and deeper pinks. A quick peek of the bacon underneath the Munsell 7.5R Chart reveals all the variety of colors.
When I was reading we ran into the inquiry “Why does Bacon change color when cooked?”.
Too much exposure to air causes a chemical reaction on the meat that leads to the change in color. Smell Fresh bacon will always have its natural meaty smell. Your bacon is spoiled if it smells sour, fishy, rotting or just really unpleasant.
Is it safe to eat bacon that is green inside?
Fresh bacon is bright pink in color with white or pale-yellow fat and is safe to eat. If the bacon has turned grayish-brown in color, has a green or blue tinge, or if there is a green liquid or sheen around it, you should throw it away immediately.
One more question we ran across in our research was “Is Bacon safe to eat after it turns brown?”.
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.
How do you know if Bacon is bad?
Here are three ways to know if bacon is bad: 1. Look 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.