Diseases due to food poisoning in disrepair, as caused by germs E. coli or salmonella, affecting millions of people annually in the U.S. Most of these cases occur as a result of eating bad meat. While even fresh meat may be infected, the chances of getting sick due to food poisoning increases exponentially as more time has meat. Learn how to tell if your meat has past can spare you the unpleasant effects of food poisoning.
Check the expiration date or time limit for the container sale. Believe it or not, selling meat after the sell-by date is not always illegal. If the deadline for selling the meat has been exceeded, do not buy it, no matter how low the price per kilo.
Check the color of the meat. It need not be more than the expiration date to be in poor condition, nor a different color mean it’s bad. Poultry in good condition can have a color that varies from a bluish white to yellow. Under optimal conditions, the raw pork has a grayish pink color. The ground beef can be tricky. Most people associate veal more fresh with a bright red color. However, the red color is not the natural color of fresh beef, but due to the exposure of the meat to air. If ground beef is vacuum packed and could isolate oxygen, lilac color would be red. Contrary to what people generally believe, the mere fact that the beef has turned brown does not mean it has been bad since. The meat of most old will be more darker than the meat of most young people. Also, sometimes a shop light can cause a reaction in the flesh, turning a brownish red.
Smell the meat. This is probably how most easy to identify if the meat is spoiled. Be what kind of meat, if you have a stale or unpleasant odor, it is not in good condition to eat. Perhaps you find yourself with minced beef in the meat that looks cool, but you have a slight odor. This could mean that the meat is starting to get bad, or that used carbon monoxide when the meat was packed to maintain that nice red color even after it gets bad. In any case, you should not risk it. The raw poultry has an odor more easily distinguished when it starts to get bad, a putrid smell that should discourage even those with an iron stomach.
Take time to inspect the meat. The bad meat often has a kind of slimy texture, which is a sign that the bacteria have begun to multiply on its surface. The bad meat, especially poultry, may also become sticky or greasy. If you see any growth in meat, whether black or green areas, that is that mold has begun to grow.