What do green centers indicate?

• A. Bacterial contamination
• B. Under curing / cooking
• C. Oxidative rancidity
• D. Cutting and packing

Answer: (A)

Green centers signal bacterial contamination. The inner portion turning green is a spoilage sign, reflecting microbial growth inside the product. As bacteria multiply, they can produce pigments and metabolites that discolor the tissue, indicating the meat is unsafe to consume. This isn’t a cue about cooking status or curing alone, and it’s not the typical sign of oxidative rancidity (which shows odor and surface color changes) or issues from cutting and packing. In short, a green center points to spoilage from microbial activity and warrants rejection or disposal.