Red meats, poultry and fish all have different spoilage symptoms. Depending on the type of meat, you must from time to time pay attention to the unpleasant odors it emanates, observe its color or texture and take preventive measures to prevent it from deteriorating prematurely. If in doubt, just throw it away for safety. But if you know the clues and are concerned about checking in advance that the meat is not spoiled, you can consume and handle it safely.
Steps
Method 1 of 4: Identify Bad Red Meat
Step 1. Examine the package for an expiration date
The storage times for red meat are generally 1-3 days if it is raw and 7-10 days if it is a ready-made dish. Throw away any meat that is past its expiration date to ward off food poisoning.
Step 2. Pay attention to bad smells
If the meat smells rancid, it most likely is! Spoiled red meat has a pungent, well-defined odor. In case of bad smell, throw it away, especially if it has expired.
Don't smell it closely. Instead, cupped a hand on the flesh and then move it towards your face to feel any whiff
Step 3. Throw away any meat that you have kept in the fridge for more than five days
The storage times in the fridge depend on whether it is ground or not. Ground beef resists in the fridge for 1-2 days after the expiration date. Stews, steaks and roasts last 3-5 days.
Meat lasts longer if you freeze it. If it has been in the fridge for a few days and you don't plan to consume it anytime soon, freeze it to prevent it from deteriorating
Step 4. Do not consume red meat if it has a greenish tinge
Meat that takes on a green or greenish color is no longer edible, but just getting darker doesn't necessarily mean it's gone bad. Even a sheen of iridescent sheen is a clear indication of deterioration, as it indicates that the bacteria present have begun the process of breaking down the fat.
If you are in doubt about the color, throw it away
Step 5. Check the consistency
Spoiled red meat is sticky to the touch. If it has a slimy sheen on the surface, throw it away. It is usually an indication that the bacteria have begun to proliferate.
Method 2 of 4: Verify that the Poultry is Not Bad
Step 1. Notice any pungent, rancid odor
Fresh poultry should not distinctly give off any odor. If, on the other hand, unpleasant and clearly distinguishable smells come from chicken meat, throw it away and clean the fridge or freezer well. It is in fact a smell that tends to persist if you do not proceed to a thorough cleaning.
Baking soda is a very effective cleaner in eliminating bad odors
Step 2. Do not consume poultry that is greyish in color
Raw chicken has a pink color, while cooked chicken is white. If it's greyish, it's probably gone bad. Don't buy or consume dull, discolored looking chicken.
If you are in a restaurant, remove the breading or glaze from the chicken to check the color
Step 3. Touch the meat to test its texture
Chicken is often coated with a thin liquid film, not to be confused with a mucus-like substance. If the poultry feels sticky or slimy to the touch, throw it away.
Whether the meat is spoiled or not, wash your hands after handling it
Step 4. If the meat is cooked check that it is not moldy
In addition to the above clues, rotten cooked poultry show signs of mold. Do not try to eliminate it and do not think about consuming only the "healthy" parts. Instead, throw away all contaminated chicken, to ward off food poisoning.
Method 3 of 4: Check that the Fish hasn't Gone Bad
Step 1. Avoid fish that "smell like fish"
Contrary to popular belief, fresh fish does not smell bad. It may taste of the sea, yes, but the smell must not be too intense, nor pungent. Trust your sense of smell: if the fish stinks, throw it away.
Smell fresh fish at the grocery store or fish shop to get an idea of how it should smell
Step 2. Inspect it for freshness
Fish and seafood must have a shiny appearance, as if they had just been caught. If they are dry, they are usually already spoiled. The gills and eyes must be clear (not cloudy) and the gills, in particular, must be reddish, not purple, nor brown.
Avoid fish that have scales that tend to flake off
Step 3. Do not consume milky-looking fish
Fresh fish must be white, red or pink and must be coated with a thin liquid film. If it has a bluish or grayish tint or leaks thick liquid, it has probably gone bad.
Step 4. Check the newly purchased fish before cooking
Certain seafood, especially shellfish that are eaten alive, tend to deteriorate soon after death. Touch the clams, razor clams, oysters and mussels to make sure the valves close to the touch. Before cooking them, observe the crabs and lobsters and check that their legs are still moving.
Do not consume and do not prepare to cook fish that have been dead for hours
Method 4 of 4: Preventing Meat Deterioration
Step 1. Do not defrost meat on the counter
Meat left out of the fridge or freezer for a long time is at risk of spoilage. Leaving the meat at room temperature for a long time increases the risk of it spoiling. Instead, defrost the meat in the microwave, opting for a faster and above all safer method.
Defrosting meat in the fridge is another, equally safe, alternative method
Step 2. Store the meat at low temperatures
The ideal temperature for storing meat in the fridge is 4 ° C. If it is higher, it risks going bad. Throw away perishable foods that have remained at room temperature for several hours.
Step 3. If you don't plan on consuming meat anytime soon, freeze it
In the fridge it can be kept for a few days, while in the freezer you can keep it for several months. To extend storage times, place it in an airtight container and freeze it until the day you decide to consume it.
Frozen meats sometimes develop freeze burns which, while not dangerous to health, can give the dish an unpleasant taste
Step 4. Do not consume meat that has expired or has been stored in a non-refrigerated place
Even if it looks healthy it can turn out to be infected with harmful bacteria. Do not consume meat that has long since expired or has been abandoned on the kitchen counter for too many hours.
Step 5. Check the temperature of the meat as you cook it
Since food bacteria are not all identifiable, cooking meat at the right temperature is a foolproof way to avoid food poisoning. The ideal temperature at which to cook red meat is between 50 and 75 ° C (depending on the rarity). Poultry should be cooked at 75 ° C. Finally, the ideal cooking temperature of the fish is 65 ° C.
There are seafood products, such as sushi, which are eaten raw. In these cases, follow the preparation instructions carefully and throw away any parts where you notice signs of deterioration
Advice
- Always wash your hands before and after touching meat.
- Do not consume meat from a damaged or leaking package.
- If you have the slightest suspicion that the meat is spoiled, do not eat it. If you are in a restaurant and they serve spoiled meat, send it back.
