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Old 04-22-2006, 04:54 PM   #1
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Question Bad Pork Tenderloin

I make pork tenderloin quite often for my family and friends, but today I opened a tenderloin and it smells almost like sulfur, even after I washed it. Would you use it anyway or throw it out.

Any help would be great!

Marygio

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Old 04-22-2006, 04:58 PM   #2
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I would not use it. I would bring it back to the store I bought it from. They should take it back and refund your money.
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Old 04-22-2006, 04:58 PM   #3
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What GB said. Don't use it.
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Old 04-22-2006, 05:05 PM   #4
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Bring it back to the store you got it from and demand a refund. If they give you lip, start pacing frantically and making obscure threats and predictions.
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Old 04-22-2006, 08:07 PM   #5
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I tossed it. I can't remember which store I got it from, usually it has the name of the store on the label, but this time it didn't.
Thanks for the help!

MG
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Old 04-22-2006, 08:10 PM   #6
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Good decision MG! With meat, it is always better to be safe than sorry. Smell will usually be the most reliable thing to tell you if meat is bad.
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Old 04-23-2006, 10:41 AM   #7
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Marygio - The same thing happened to me. My market carries pork tenderloin from a certain company. The last two times I bought it I had your same experience. The first time I threw it away. The second time, I was so angry, I brought it back to the store and they gladly refunded me my money. I no longer buy my pork tenderloin from that store - there is another brand carried at a store across town, I make the trip when I want it. Weird, huh?
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Old 04-23-2006, 11:24 AM   #8
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One day I was picking up a package of Totino's Pizza Rolls (for the grandson) out of one of those big open deep freezes in our local store. I noticed the package had thawed, and when I checked out the others around it, they were also thawed. I found the manager and told him about it, and he said that the freezers were self-defrosting, and that just happened sometimes. He said it didn't hurt anything, that they were still good to buy. That in spite of the fact that it states clearly on the package not to re-freeze.
It's possible that your pork loins had been frozen, accidentally thawed, and then re-frozen. Or perhaps, somewhere in transport, the boxes weren't chilled properly, and some of the ones around the outside started to turn.
My daughter got terrible food poisoning from a chopped steak at a local restaurant once. We'd all had chopped steak, but her's apparently came from a different batch.
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Old 05-15-2006, 02:23 AM   #9
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After working in the industry, I can tell you that not much attention is paid to the temperature of the food... or the expiration date... or whether it's properly cooked, in the case of pre-cooked products. In theory they do of course, but in reality... Ever wonder how fresh the free samples are?
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Old 05-15-2006, 03:20 AM   #10
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Quote:
Originally Posted by biev
After working in the industry, I can tell you that not much attention is paid to the temperature of the food... or the expiration date... or whether it's properly cooked, in the case of pre-cooked products. In theory they do of course, but in reality... Ever wonder how fresh the free samples are?
Biev, which industry are you referring to? The food industry? Because at the Four Seasons, Hilton, Marriott, etc., we pay STRICT attention to everything you listed and we get audited by safety and sanitation inspectors 2-4 times a year.
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