48 Hour Boneless Short Ribs

In the General Sous Vide Questions Forum
I made some 48 hour boneless short ribs using the recipe from the Momofuku book. The meat was sealed with a Korean type of marinade. I took them out last night to cool them off to use later in the week. I opened up one of the packages because the exterior of the meat had a greenish look to it. Is this normal? There were no negative smells. If this is normal, why does it happen. I assume browning the meat will make it go away. If this is not normal, what went wrong?

Thanks,
Cey


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