Red meat, poultry, and seafood all show different signs of spoilage. Depending on the type of meat, you'll want to be aware of bad odors, check for color or texture, and take precautions to avoid premature spoilage. If you are not sure whether the meat is spoiled or not, just throw it away to find it safe. As long as you know the signs and watch out for spoiled food, you can keep yourself safe when eating and handling meat.
Step
Method 1 of 4: Knowing the Red Meat That Has Been Corrupted
Step 1. Check the expiration date on the meat packaging
The shelf life of red meat is 1-3 days when raw and 7-10 days when cooked. Discard meat that is past its expiration date to avoid food poisoning.
Step 2. Check the meat for a foul smell
If it smells fishy, the meat is probably spoiled. The red meat that has been damaged gives off a distinctive and sharp aroma. Throw away the meat when it smells bad, especially if the expiration date has passed.
Don't sniff directly or near the meat to smell it. However, fan your hand near the meat and move it towards your face to smell it
Step 3. Throw away red meat that has been in the refrigerator for more than 5 days
The shelf life of meat in the refrigerator depends on the type, whether ground or cut meat. Ground beef can be stored in the refrigerator for 1-2 days after the date of sale. Minced meats, steaks, and roasts can last between 3-5 days.
Meat can last longer if it is frozen. If the meat has been in the refrigerator for a few days and you don't plan on cooking it yet, just freeze it so it doesn't spoil
Step 4. Do not cook red meat that is already greenish in color
Meat that has turned greenish or greenish-brown is usually not safe for consumption. However, a brown color without a greenish hue does not necessarily indicate rot. Meat that shows a colorful sheen is also usually spoiled as this is a sign that bacteria have broken down the fat in the meat.
If you have any doubts about the color of the meat, throw it away
Step 5. Check the texture of the meat
Red meat that has been damaged will feel sticky to the touch. If you feel a slimy coating on the meat, throw it away. This coating usually means that bacteria have grown on the surface of the meat.
Method 2 of 4: Knowing the Broken Poultry Meat
Step 1. Watch for a strong, fishy odor
Fresh poultry meat should not have a noticeable odor. If the poultry has a distinct, unpleasant odor, throw it away and clean the refrigerator or freezer. The smell of raw poultry often lingers if the area is not cleaned thoroughly.
Baking soda is an effective cleanser to get rid of bad odors
Step 2. Do not eat poultry that is already gray in color
Fresh raw poultry should be pink and cooked should be white. The gray flesh is most likely spoiled. Don't buy or eat chicken that looks dull and discolored.
Set aside a layer of flour or sauce on cooked poultry served at restaurants to check the color
Step 3. Touch the raw poultry to check the texture
Raw poultry has a thin liquid membrane, but not a mucus-like coating. If the poultry feels sticky or very slimy, throw it away.
Wash your hands with soap after handling raw poultry, both raw and damaged meat
Step 4. Check for mildew on cooked poultry
In addition to the signs above, cooked, rotten poultry meat will start to mold when it is damaged. If you see this condition in cooked poultry, don't throw away the moldy parts and eat the uncooked ones. However, throw away the whole meat to avoid food poisoning.
Method 3 of 4: Knowing Which Seafood Has Been Corrupt
Step 1. Avoid seafood that smells “fishy”
Contrary to popular belief, fresh seafood shouldn't smell fishy. It may smell like the ocean, but it shouldn't have a strong or overpowering scent. Trust your nose: if your seafood smells weird, throw it away.
Smell the fresh seafood at the convenience store to compare it to the bad smell
Step 2. Check seafood for freshness
Seafood should have skin that shines as if it just came out of water. If the skin feels dry, it means it is damaged. If your seafood type has eyes and/or gills, the eyeballs should be clear (not cloudy) and the gills still appear reddish, not purple or brown.
Avoid fish with peeling scales
Step 3. Do not eat fish meat that is already milky in color
Fresh fish flesh is usually white, red, or pink with a thin liquid film. If the flesh is already bluish or gray in color and there is a thick liquid seeping from it, the fish is most likely spoiled.
Step 4. Check live seafood before you cook it
Seafood that must be eaten alive-such as shellfish-usually spoils quickly after death. Tap the live mussels, oysters, and scallops to make sure the shells are closed to the touch. Watch the crab and lobster legs move before cooking.
Don't eat shellfish that have died hours before cooking
Method 4 of 4: Preventing Meats from spoiling
Step 1. Do not defrost the meat on the kitchen counter
Meat that has been removed from the refrigerator or freezer for a long period of time has a high probability of spoiling. Leaving meat at room temperature increases the risk of spoilage. So, defrost the meat in the microwave to make it faster and safer.
Defrosting frozen meat in the refrigerator is a safer alternative than over the counter
Step 2. Store the meat at a safe temperature
Meat should be stored in the refrigerator at 4 °C. Meat placed at a warmer temperature is more likely to spoil. Throw away food that has been sitting too long at room temperature.
Step 3. Freeze the meat if you don't want to eat it anytime soon
Although it can only be stored for a few days in the refrigerator, meat can last for several months in the freezer. To extend the shelf life of the meat, just put it in a sealed container and freeze it until you plan to eat it.
Frozen meat can be frozen (freezer burn). This condition is not dangerous, but the taste of the finished meat is not very good
Step 4. Don't eat meat that has expired or that hasn't been refrigerated
Even if they look fine, meat can become infected with harmful bacteria. Do not eat meat that has been sitting in the kitchen for too long or is past its sale date.
Step 5. Check the internal temperature of the meat while cooking
Since not all foodborne bacteria can be detected, cooking meat to the right temperature is key to preventing food poisoning. Ideally, cook red meat between 49–74 °C (depending on your desired level of doneness). Meanwhile, poultry must be cooked to a temperature of 74 °C. Seafood is the safest to cook to 63 °C.
Some types of seafood, such as sushi, are eaten raw. In this case, follow the instructions carefully and discard the meat if you see signs of spoilage
Tips
- Always wash your hands before and after handling raw meat.
- Do not eat meat that has been damaged in its packaging or has liquid dripping from the wrapper.
- If you think the meat is spoiled, don't eat it! Return spoiled meat if it is served in a restaurant.
