How to Identify Meat that is No Longer Fresh

Meat types like red meat, poultry, and seafood exhibit different signs of spoilage. Depending on the type, you should check for an unpleasant odor, inspect its color or texture, and take preventive steps to avoid rapid deterioration. If unsure about the freshness of the meat, it’s safer to discard it. By recognizing spoilage signs, you can ensure safe consumption and cooking of meat!

Check the expiration date on the meat packaging. Red meat can last about 1-3 days if fresh and 7-10 days if processed. Discard meat that has passed its expiration date to avoid food poisoning.

Discard red meat that has been stored in the fridge for more than 5 days. The length of time meat can be kept in the fridge depends on whether it is ground or sliced. Ground meat can be kept for 1-2 days after purchase, while sliced or chunked meat, including roasts, lasts 3-5 days.

• Meat can be stored longer if frozen. If you’ve stored meat in the fridge for several days and don’t plan to use it soon, freeze it to prevent spoilage.

Check for unpleasant odors in the meat. If the meat smells sour, it is definitely spoiled. Red meat that’s spoiled has a strong, distinct odor. Discard meat with an unpleasant smell, especially if it’s past its expiration date.

• Don’t press your nose directly onto the meat to smell it. Instead, hold your hand near the meat and wave it toward your face to detect the odor.

Avoid eating red meat with a greenish hue. Meat that turns green or brownish-green is generally unsafe to eat, but brown meat without a greenish tint isn’t necessarily spoiled. Meat that shows iridescent colors is also a sign of spoilage, as it indicates bacteria have broken down the fat layer.

• If you’re uncertain about the color of the meat, discard it immediately.

Check the texture of the meat. Spoiled red meat feels sticky to the touch. If you feel any slimy residue on the meat, discard it. This indicates that bacteria are starting to grow on the meat.

Pay attention to strong, sour odors. Fresh poultry should not have any unpleasant smell. If poultry has a distinct, foul odor, discard it and clean your fridge or freezer. The scent of raw poultry often lingers if the storage area hasn’t been properly cleaned.

• Baking soda is an effective cleaning product to remove unpleasant odors.

Avoid eating poultry with a grayish color. Fresh poultry is pink, while processed poultry appears white. Poultry that turns gray is spoiled. Do not purchase or consume chicken that looks dark or discolored.

• Remove any batter or sauce from processed poultry at restaurants to check its color.

Touch raw poultry to check its texture. While raw poultry has a thin, watery membrane, it should not feel slimy. If the poultry feels sticky or slimy, discard it immediately.

• Wash your hands after handling raw poultry, whether or not the meat is spoiled.

Check for mold on cooked poultry. In addition to the above signs, cooked poultry will develop mold if spoiled. Do not attempt to remove the mold or eat parts of the meat that aren’t moldy if you see signs of spoilage. Discard the entire cooked poultry to avoid food poisoning.

Avoid seafood with a "fishy" smell. Contrary to popular belief, fresh seafood doesn’t have a strong fishy odor. It should have a fresh sea scent, not a pungent, off-putting smell. Trust your nose: if seafood smells foul, discard it immediately.

• Smell fresh seafood at the supermarket to compare scents.

Examine seafood to check its freshness. Fresh seafood has a shiny outer shell when it is taken out of the water. Dry, brittle seafood is typically spoiled. If the seafood has eyes and/or gills, the eyes should be clear (not cloudy), and the gills should be bright red, not purple or brown.

• Avoid choosing fish with scales that appear to be peeling off.

Don’t eat fish with cloudy flesh. Fresh fish has white, red, or pink flesh with a thin, watery layer. If the flesh turns blue or gray and becomes slimy, the fish has spoiled.

Check live seafood before cooking. Seafood should be eaten while it is still fresh. Shellfish like clams, oysters, and mussels spoil very quickly after they die. Check live shellfish to ensure their shells are tightly closed. Before cooking lobsters and crabs, make sure their claws are still moving.

• Don’t eat shellfish that has been dead for hours before cooking.

Avoid defrosting meat by placing it on the kitchen counter. Meat left out of the fridge or freezer for too long is more prone to spoilage. Keeping meat at room temperature for extended periods increases the likelihood of contamination. Instead, defrost meat in the microwave for a quick and safe option.

• Defrosting meat in the fridge is a safe alternative to leaving it on the counter.

Store meat at a safe temperature. Meat should be kept in the refrigerator at a temperature of 4°C. If stored in warmer conditions, meat is more likely to spoil. Avoid leaving food at room temperature for extended periods.

Freeze meat if you’re not going to eat it soon. While meat only lasts a few days in the fridge, it can last several months in the freezer. To extend the shelf life of meat, place it in an airtight container and freeze it until needed.

• Frozen meat can develop freezer burn; while not dangerous, it can affect the flavor and quality.

Don’t eat expired meat or meat that hasn’t been kept cold. Even if there are no visible signs of spoilage, meat can still carry harmful bacteria. Avoid consuming meat that has been left out for too long or has surpassed its sell-by date.

Check the internal temperature of the meat while cooking. As bacteria from food are often hard to detect, cooking meat to the proper temperature is crucial to prevent foodborne illnesses. Red meat should be cooked between 50–75°C (depending on the desired doneness), while poultry should reach 75°C. Seafood is safest when cooked at 65°C.

• Some seafood in sushi is often consumed raw. In such cases, follow preparation guidelines carefully and discard if signs of spoilage are detected.

• Always wash your hands before and after handling raw meat.
• Avoid eating meat with torn packaging or leaks coming from the package.
• If you suspect the meat has spoiled, don’t continue eating it. If served spoiled meat at a restaurant, ask for a replacement.

• Never eat suspicious meat to check if it’s spoiled. Even consuming a small piece of spoiled food can lead to food poisoning.