Originally Posted by vanwingen
yes you are 100% correct. It was clear pinkish, and slimy.
What does "gassy" mean?
Tater Tot tried to answer your question but his ISP developed problems and his reply didn't post ... and he hasn't had time to get on and try again. But, he did call me and talked to me about this in the hope that I could pass the info on to you. So, here goes with my short interpretation of what he had to say in about a 30-minute conversation.
As meat goes through the process of decomposing it produces gasses, such as methane and amonia. When the meat is wrapped in plactic and held at temperatures below freezing the gasses are trapped inside and the meat will "pick up" those flavors and smells. The higher the storage temp, and the longer stored, the worse it will be. Although all meat goes through this process it seems that chicken and pork are worse about picking up these off flavors than beef.
One example he gave me, that I could relate to, is when you buy a "chub" (tube) of ground beef or pork sausage and it sits unopened in the fridge for a week .... when you pick up the tube it is tighter and harder than when I bought it ... the gas is blowing it up like a balloon.
His suggestion for your problem was to first wash the meat off with cold water after opening it, and then let it sit in the open air for 10-20 minutes to let the gassy smell go away. If it's a persistent problem - shop somewhere else or, if it's a certain brand, try a different brand.
Hope this gives you a general idea ... and I didn't leave out too much of what he said.