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How to tell if the meat is not fresh

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Red meat, poultry, and seafood all show different signs of spoilage. Depending on the type of meat, you’ll need to look out for unpleasant odors, check for color or texture, and take preventative measures to prevent premature spoilage. If you’re not sure if the meat is spoiled, it’s a good idea to dispose of it safely. By knowing the signs and being on the lookout for spoiled food, you can stay safe while eating and preparing meat!

Identify spoiled red meat

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Check the expiration date on the meat packaging. Red meat can keep for 1-3 days if raw and 7-10 days if processed. Throw out meat that is past its use-by date to avoid food poisoning. [1]
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Check for an unpleasant smell of meat. If the meat smells rancid, it’s definitely spoiled. The rancid red meat has a strong odor that is easily recognizable. Discard meat that has an unpleasant odor, especially after its use-by date has passed. [2]

  • Do not press your nose against or near the meat to smell it. Instead, place your hand near the meat and wave it toward your face to smell the meat.
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Discard red meat that has been kept in the refrigerator for more than 5 days. How long meat can be kept in the refrigerator will depend on whether the meat is ground or cut. Ground meat can be kept in the refrigerator for 1-2 days after the date of sale. Sliced meat, cutlets and roasts keep for about 3-5 days. [3]

  • Meat can be kept longer when frozen. If you have refrigerated meat for a few days and don’t plan to use it, freeze it to prevent spoilage. [4]
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Avoid eating green red meat. Meat that has turned green or brown with green is usually no longer safe to eat, but browning without the green isn’t necessarily a sign of spoilage. Multicolored iridescent meat is also a sign of spoilage, as this is a sign that bacteria have broken down the fatty layer of the meat. [5]

  • When in doubt about the color of the meat, discard the meat immediately.
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Check the texture of the meat. Broken red meat will feel sticky to the touch. If you feel a slimy coating on the meat, discard the meat. That means bacteria has started to multiply on the meat.

Check for spoiled poultry

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Note the strong rancid smell. Fresh poultry meat does not have any unpleasant odors. If poultry has a distinctly unpleasant odor, discard the meat and clean the refrigerator or freezer. The smell of raw poultry often lingers when the storage area is not cleaned. [6]

  • Baking soda is an effective cleaning product for removing unpleasant odors. [7]
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Avoid eating poultry that is grey. Fresh poultry is pink, and processed meat is white. Poultry that turns gray is spoiled. Do not buy or eat chicken that is dark or discolored. [8]

  • Remove the crust or sauce from restaurant-processed poultry to check the color of the meat.
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Touch raw poultry to check the texture. Although raw poultry has a thin film of water, it will not be viscous. If poultry feels sticky or greasy, throw it out immediately. [9]

  • Wash your hands after handling raw poultry regardless of whether the meat has gone bad.
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Check for mold on processed poultry. In addition to all of the above, processed poultry will become moldy if spoiled. Do not attempt to remove the mold or eat non-mold parts if you see this mark on processed poultry. Throw away all processed poultry meat to avoid food poisoning. [10]

Identify spoiled seafood

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Avoid seafood with a “fishy” smell. Contrary to popular belief, fresh seafood does not smell fishy. Seafood has the smell of the sea but will not have a fishy smell. Trust your nose: if seafood smells bad, throw it away.

  • Smell fresh seafood when you’re at the supermarket to compare smells.
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Review seafood to check freshness. Seafood will have a glossy outer shell when fresh out of the water. Dried seafood is often spoiled. If seafood has eyes and/or gills, the eyes will be clear (not cloudy) and gills red, not purple or brown. [11]

  • Avoid fish with scales that look like they’re about to fall off.
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Don’t eat opaque fish. Fresh fish flesh is white, red or pink with a thin film of water. If the flesh is blue or gray and greasy, it means the fish is spoiled. [12]
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Inspect raw seafood before processing. Seafood should be eaten fresh, as hard shells often spoil very quickly after death. Touch live clams, oysters, and mussels to make sure the shells remain closed. Before you cook crabs and lobsters, you need to check that the claws are still moving. [13]

  • Don’t eat shellfish that has died hours before cooking.

Prevent meat spoilage

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Avoid defrosting meat by placing it on the kitchen counter. Meat that is left out of the refrigerator or freezer for too long often goes bad. Leaving meat at room temperature for long periods of time increases the risk of spoilage. Instead, you should defrost meat in the microwave because it is both fast and safe. [14]

  • Defrosting meat in the refrigerator is a safe alternative to placing it on the kitchen counter.
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Store meat at a safe temperature. Meat should be stored in the refrigerator at 4°C. If stored in a warmer place, the meat is very perishable. Leave foods that have been left at room temperature for many hours. [15]
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Freeze meat if you don’t want to eat it soon. While meat will only keep for a few days in the refrigerator, it can keep for several months in the freezer. To extend the shelf life of your meat, place it in an airtight container and freeze it until you need it. [16]

  • Frozen meat can be charred; Although not dangerous, the meat is no longer delicious.
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Avoid eating meat that has expired or hasn’t been refrigerated. Even if there is no sign of spoilage, the meat is still contaminated with harmful bacteria. Don’t eat meat that’s been left in the kitchen for too long or past its sell-by date.
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    Check the internal temperature of the meat when cooking. Because foodborne bacteria are difficult to detect, preparing meat to the right temperature is key to avoiding food poisoning. Red meat prepared between 50–75°C (depending on doneness) is appropriate. [17] Poultry meat should be prepared at 75°C. [18] Seafood is safest when cooked at 65°C. [19]

    • Some seafood in sushi is usually eaten raw. In this case, follow the handling instructions carefully and discard if you see any signs of spoilage.

    • Advice

    • Always wash your hands before and after touching raw meat. [20]
    • Avoid eating meat with torn packaging or water dripping from the packaging. [21]
    • If you suspect that the meat has gone bad, you should not continue to eat it. Please return spoiled meat if you are served at a restaurant. [22]

    Warning

    • Do not eat suspicious meat to check for spoilage. You can get food poisoning from even eating a small piece of spoiled food.

    Red meat, poultry, and seafood all show different signs of spoilage. Depending on the type of meat, you’ll need to look out for unpleasant odors, check for color or texture, and take preventative measures to prevent premature spoilage. If you’re not sure if the meat is spoiled, it’s a good idea to dispose of it safely. By knowing the signs and being on the lookout for spoiled food, you can stay safe while eating and preparing meat!

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