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Show CLIPPER Funny looking food not always harmful to eat NEVER NEEDS BATTERIES Consumer Information Writer Utah State University If youre like me, after a week or so of neglecting to go grocery shopping, you may pull something out of the refrigerator and wonder Hmm, theres something funny about this food. It doesnt look quite right. Im not talking about bendable carrots or fuzzy, green cheese, but things that just look slightly odd. Many normal chemical reactions change the appearance of food but do not make it harmful to eat, according to Dr. Charlotte Brennand, food scientist in the Utah State University College of Family Life. For example. Brennand says crystals are a common occurrence in foods. They may form in grape juice because it is high in tartaric acid. The crystals generally appear in the bottom of the jars of home processed grape juice. These can be avoided by refrigerating the juice overnight then pouring it carefully so as not to disturb the precipitate on the bottom. Jelly may crystallize because of excess sugar in the final product. Undissolved sugar on the sides of the cooking kettle can promote crystal growth. Although storage at cool temperatures is desirable for jelly, sugar is less soluble at these temperatures and thus more likely to crystallize. White crystals may form in the refrigerated drippings from roast turkey. This is a result of the phosphates and curing brines used to crystallize. Another area of concern for consumers is colorization, which Brennand says also often occurs naturally. The red or maroon colored joint in thawed or roasted chicken is due to hemoglobin leaking out of the bone marrow in the chicken leg. This is especially common for young birds because the bone is less dense. on roasted turkey: This happens occasionally when a turkey has undergone a long roasting period. It tends to happen more often in gas ovens because of the small amounts of carbon dioxide reacting with the birds pigment which is highest in concentration in the thigh meat. It is not an indication of the turkeys being under- cooked. The rainbow effect on sliced meat does not necessarily mean the meat is spoiled. During the slicing process the fat is smeared over the meat. Light refracts off the fat to give the rainbow effect much like oil on a puddle of water. Brennand says browning is likely to occur in produce. Fresh produce often browns because of a normal reaction between oxygen and enzymes in the produce. Discoloration is controlled in canning and drying by blanching, dipping in salt solution sulfuring or ascorbic acid dips. The blackened area inside baked potatoes is another normal chemical reaction that is unattractive, but harmless. A I Mernitage Life-stvi- e life-styl- 1150 South Main BOUNTIFUL e. 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