Consumption of spoiled meat leads to poisoning. What is very concerning, fresh meat also may be poisoned or contaminated.
First thing you need to do when choosing meat is to look at the manufacturing date and shelf life.
Whether it comes to steaks, minced meat, burgers etc. it is important that you recognize that the meat you are buying is not spoiled . Bright red color often can deceive, but, sure indication is the odor of meat.
Flesh color, as already mentioned, can deceive. Bright red color does not mean that the meat is fresh, even darker color does not mean that the meat is spoiled. The color depends on the exposure to oxygen, heat and light in the store.
Healthy poultry can have blue-white to yellow, and healthy pork is gray-pink, while the color of minced meat can be faked. The color of raw beef is often associated with red color, but that also can be misleading. The red color is not natural color of fresh beef and it comes due contact with oxygen.
One of best way to determine whether the meat is good – is to check its fragrance. If there is an unpleasant odor, probably should not eat it. So just smell the meat, which is certainly the best indicator like we said,if it smells unpleasant, it is not good to eat, no matter how fresh it looks, it’s so simple. Chicken has a distinctive smell when it start to rotten. Some manufacturers use different chemicals to maintain the color of the meat so smell is one of the safest way to check.
The spoiled meat often gets mucosal texture due to the proliferation of bacteria on the surface of the meat.
Brewed undercooked meat can be equally bad for the body as well as corrupt, so it is always better to cook it good and quit eating “bloody” steak if the meat you have purchased is not from a reliable supplier.