Light-yellow mold --- is it ok for cut?

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3 weeks 20 hours ago #15933 by Nik
Good day!
On July 23, I threw 3 whole cuts into the refrigerator in dry bags.

The dry bags were not sealed correctly by any tricks. After a while, it was completely opened. So after I wrapped it with a thread (on photo).

After 30 days everywhere, even where the air did not enter, there are yellow blotches.
I don't see this on the other 2 cuts.



BTW It smells normal.

There are some photos: drive.google.com/drive/folders/1gE_U3Xso...39Rrx0Q_?usp=sharing

Please help)

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3 weeks 20 hours ago #15934 by RRP
Replied by RRP on topic Light-yellow mold --- is it ok for cut?
Hmmm, personally I would be very hesitant to eat that, but at this point you have little to lose...so go ahead and unwrap it and remove from the bag...checking the smell all the time. Then try trimming off all of that surface and pitch the trimmings. If the meat still smells fine then you lucked out.
Ron

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3 weeks 19 hours ago #15935 by Nik
Replied by Nik on topic Light-yellow mold --- is it ok for cut?
Ron, tnx!
Yep, the first thing to od after corona get out from my body))

I forget to mention that i use some "Staphylococcus carnosus" and "Pediococcus acidilactici" with "Nitrite salt"
But as I understand, these cultures cannot give yellow mold

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3 weeks 19 hours ago #15936 by RRP
Replied by RRP on topic Light-yellow mold --- is it ok for cut?
not sure I'm following you...do you mean you put those on the meat before you placed it in the UMAi Dry® bag?
Ron

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3 weeks 18 hours ago #15937 by Nik
Replied by Nik on topic Light-yellow mold --- is it ok for cut?
yep, around the meat.
It should prevent cut from bad mold

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3 weeks 17 hours ago #15938 by RRP
Replied by RRP on topic Light-yellow mold --- is it ok for cut?
Not sure where you got that idea, but it sure wasn't a good idea! much less wasn't even needed with a UMAi Dry® bag when used in a modern, frost free refrigerator located in a living area (i.e. not a garage or a basement) which is opened and closed on a daily basis.
Ron

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