Odd pattern in meat
- Thread starter Buchan
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One way to find out…. 
NMQXCMMFWVW
Member
Wouldn't be from the sous vide. Could be frozen and thawed.
What I find very odd is this same image appeared on FB today for me as well.
What I find very odd is this same image appeared on FB today for me as well.
Probably the same source!
A vet colleague has wondered about toxoplasma or other protozoa cysts. That's this afternoon's research!
I'm wondering whether it's the result of some unusual post-mortem physical or mechanical treatment. Perhaps some sort of vacuum treatment? Pure speculation.
It seems to be present across the other slices in the background. I'm not sure whether the photo is published for the purpose of showing us "look this is weird", or "look how well I've cooked and presented this".
It seems to be present across the other slices in the background. I'm not sure whether the photo is published for the purpose of showing us "look this is weird", or "look how well I've cooked and presented this".
Clostridium septicum, perhaps might be worth a look?
If you've got a copy of the old TV vet sheep book, 5th edition, page 41, diagram B - Malignant Oedema of Muscle caused by Clostridium septique (as it was then called).
looks pretty much like your photo.
You were quite happy a lad cut out a big puss wound on a Roe and pass it Fit lol
I think you should eat it lol
There's a big difference between an isolated infection that can be cut out, and a systemic infection that's affecting muscle tissue throughout the carcass.
Now if it was a nice bit of cheese Grommit?Well so far in this thread, you're the only one who's suggested eating it
Jon P
Well-Known Member
I have plagiarised the below from an Old thread I found on Google - so have no idea if true- but sounds feasible. No I would not eat it myself 
These holes are a result of the meat having been frozen too slowly after being cured and cooked. Freezing slowly gives the ice more time to develop into large sharp crystals as opposed to fast freezing where the ice can only form small "less destructive" crystals. Slow formed large crystals then start to rupture cell walls and letting the water in those cells out. These little voids are left when the water thaws out again. From a consumer standpoint it would be hard to tell, but products like this have a fair amount of purge when slicing. The biggest issue is a textural one.
These holes are a result of the meat having been frozen too slowly after being cured and cooked. Freezing slowly gives the ice more time to develop into large sharp crystals as opposed to fast freezing where the ice can only form small "less destructive" crystals. Slow formed large crystals then start to rupture cell walls and letting the water in those cells out. These little voids are left when the water thaws out again. From a consumer standpoint it would be hard to tell, but products like this have a fair amount of purge when slicing. The biggest issue is a textural one.
Thanks. I’d seen that too, I’ll delve a bit moreI have plagiarised the below from an Old thread I found on Google - so have no idea if true- but sounds feasible. No I would not eat it myself
These holes are a result of the meat having been frozen too slowly after being cured and cooked. Freezing slowly gives the ice more time to develop into large sharp crystals as opposed to fast freezing where the ice can only form small "less destructive" crystals. Slow formed large crystals then start to rupture cell walls and letting the water in those cells out. These little voids are left when the water thaws out again. From a consumer standpoint it would be hard to tell, but products like this have a fair amount of purge when slicing. The biggest issue is a textural one.
Could well be a freezing artefact: A classic example that demonstrates this aspect is the case of meat that has undergone thaw rigor or thaw contracture. Thaw rigor occurs when a muscle is frozen prior to the completion of rigor mortis and then thawed. The formation of ice crystals upon freezing disrupts the sarcoplasmic reticulum within muscle cells, resulting in a sudden release of calcium into the cytosol after thawing. In the presence of ATP, as in the case of pre-rigor muscle, calcium initiates a strong muscle contraction, leading to a shorter sarcomere length and a tougher product [59]. Hence, it is imperative to freeze meat following the completion of rigor mortis (i.e., ATP depletion), an event that takes 2−4 h in chicken and turkey, 8−12 h in pork, and ~24 h in lamb and beef [60].
kieran222
Well-Known Member
Interesting, I believe there are lots on here who don't have a chiller and butcher/freeze the same day as shooting the deer. It would be interesting to hear from someone who does this to see if they have seen something similar.
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