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Meat is a perishable product. It requires special storage and strict observance of expiration dates. Here, in just 3 minutes, you can find out the signs of spoiled meat and get step-by-step instructions on how to fix the situation.
Signs of spoiled meat
The shelf life of red meat is about 2-4 days, white – no more than 5 days if it is raw. Look for the production date on the packaging. It should be indicated if you bought meat in a store. If no date is given or you threw away the packaging, look for the main signs of spoiled meat:
Unpleasant smell. When meat spoils, it becomes rotten, sharp, and even pungent. To smell, do not bring the product to your nose. Take the advice of our experts: just put your hand on the meat, and then bring it to your face. It’s much safer and more convenient.
The appearance of mucus. This happens if the storage conditions were violated (for example, the product was not stored in the refrigerator). The surface of the meat becomes sticky, covered with a gray coating.
Color. The meat should have a uniform color (pink, white). Darkening or the appearance of a so-called “tan” indicates spoilage of the product. When pressed with a finger, the meat fibers should return to their original shape in 5-10 seconds.
How to check if meat has gone bad?
There are several life hacks on how to check if the meat has gone bad. The easiest way is to heat the knife (for example, dip it in boiling water or hold it over a fire), and then cut the piece of meat to the bone. It starts to deteriorate in the middle, i.e. just near the bone and you can see if the rot has started.
Other ways to check if meat has gone bad:
Dip the meat in boiling water. 3-5 minutes will be enough to find out if it is missing or not. A spoiled product will smell unpleasant (sour, putrid smell). There is an opinion that spoiled pulp leads to turbidity of the broth, but this is only a myth.
Take a paper towel (sheet of paper) wrap the meat in it. Leave the flesh like this if you suspect that you have been sold spoiled and synthetically colored meat in the market or in the store. Any dyes will appear on paper within 3-5 minutes.
What to do if the meat has spoiled?
Slime. If there is a small amount of mucus on the pulp, rinse the product thoroughly under cool water. Try to remove the sticky film under pressure. Leave the piece of meat in cool water for 15-20 minutes. If there are no other signs of spoilage, then the product can be used.
Rotting. Is the meat starting to rot? It is dangerous to eat it! Do not save on your health and the health of loved ones – it is best to throw out the meat. Giving it to pets (cats, dogs) is also strongly discouraged.
Darkening of meat, “tan”. Chop the product into individual pieces, dry well with paper towels and check outdoors. Severely darkened or discolored areas should be carefully cut out and discarded. Rinse the rest of the meat with water with the addition of 1-2 tablespoons of salt. If there are no other signs of spoilage, then the product can be used.
Bad smell. The easiest way to remove the smell is to soak the product in a vinegar solution (1 tablespoon of vinegar per 1 liter of water) or saline solution (2 tablespoons of salt per 1 liter of water). The recommended holding time is about 1-2 hours.
Beef and pork can be marinated in a spiced wine solution. Rosemary and thyme will do.
Chicken, duck or goose can be poured with a weak solution of potassium permanganate, and then kept in cool water for about 1 hour.
Rabbit, goat meat, horse meat can be poured with a warm decoction of chamomile. The recommended exposure time is 20-25 minutes.
Other products you can use to eliminate odors:
mustard,
salt and sugar
rosemary,
thyme,
mixture of herbs
special seasonings (for example, for barbecue),
soy sauce,
bow,
garlic.
Just prepare marinades with them, leaving the meat to marinate for 1-2 hours.
How to cook spoiled meat?
If you have used our life hacks and have already managed to get rid of the unpleasant smell or sticky film, then start cooking.
We recommend boiling chicken, duck and goose. The minimum heat treatment time when signs of product spoilage appear is 1 hour. The longer the better.
We recommend stewing beef, pork and other red meat. Only long cooking methods will do. For example, beef goulash, which must be simmered over low heat for about 2,5-3 hours.
Please note that you can not cook meat, the signs of spoilage of which could not be eliminated!
More tips from the experts
Do not eat meat if the sealed packaging is damaged (for example, liquid seeps out of it). Always check expiration dates. On the market – check with sellers. Pay attention to whether there are spices / herbs on the counter that “mask” unpleasant odors (for example, thyme). If so, then it’s better to pass.
If you were served spoiled meat in a restaurant, return the dish back. You are entitled to a full refund for this order.
If you bought meat in a store with an expired shelf life, you can also return it back, demanding compensation for moral damage, subject to a claim (the standard amount is 500-1000 rubles).
If you suspect that minced meat has gone bad, we recommend throwing it away. Unlike meat, it cannot be washed or marinated.
To prevent spoilage of meat, store it in the refrigerator (recommended temperature: 4°C and below). Do not plan to cook it for the next 2-3 days? Then freeze it in the freezer. It can lie here for months, but it is best to place the product in an airtight container.
In those cases when you are not sure whether you were able to eliminate the signs of corruption, do not take risks – your health is more expensive.
Attention! This material is subjective, is not an advertisement and does not serve as a guide to the purchase. Before buying, you need to consult with a specialist.