The change in the texture of rotting pork once again results from the presence of bacteria and the chemical and structural alterations that their presence creates. Rotten pork experiences color changes that are easy to recognize with a visual examination.
If you see a greenish-yellow, shiny, almost opalescent tint to the meat you can often see this tint illuminating if you turn the pork slightly , the pork is past its prime. Interesting fact: Sliced deli ham also a pork product!
The yeast that develops on spoiled pork makes the color change. Other changes you might see are a greyish, brownish, or greenish hue. Fresh pork will be pink and the fat white. Check the underside of the pork, too. Sometimes the bottom part that is sitting next to the packaging changes color, indicating spoilage, even if the top of the meat is still pink. Freezer burn. If you have stored your pork in the freezer for too long, you might see freezer burn, which is another indication that the pork should be thrown out.
This may seem pretty obvious, but all prepackaged meat comes with a printed expiration date. Bacteria spreads quickly and it also spreads toxins. You may be able to kill the bacteria by cooking the rotten pork, but the toxins will remain despite the cooking process and you can still become very ill. This is very dangerous. If you get food poisoning, you may experience nausea and vomiting, diarrhea, and severe stomach cramping. Packaging and Storing If you have a grocery or butcher that sells sealed pre-packed raw meat, then you can keep it refrigerated for a day or two.
So, if your grocery store allows it, be sure to squeeze the meat just to make sure it is of the quality that you deserve. This is especially important for those of us who are extremely busy and would not have the time to move around smelling and touching meat.
The easiest method to go about this is to go for pre-packaged pork. So be on the lookout for any piece of pork being retailed without this important mark on it.
Likewise, if the label appears on it, be sure to check that the meat has not exceeded the recommended sell-by date. Never — we repeat — never, attempt to cook or eat pork that has expired as this might pose a serious danger to your well-being.
Sometimes, pork may spoil prematurely and this could be due to issues of mishandling of meat or the slaughter of inappropriate animals. So, how can you determine that improper handling has taken place? Well, this is where your gut comes in handy. If you walk into a meat sales point and your gut tells you to avoid it, just avoid it. Likewise, should you spot anything weird when the meat is being packaged for you just refuse the meat and walk out.
Some stores may even resort to crooked methods of re-dating the sell-by date. The truth of the matter is that nature will never lie. So, if you walk into a grocery store and what welcomes you is a swarm of houseflies and a deep stench, that could be an indicator that something is really wrong. Chefs across t he world recommend that meat should not be kept even in the refrigerator for more than 4 days. When you buy pork and take it out of the package you might notice that it is a little wet to the touch.
This is perfectly normal. However, if you feel that it is slimy then your pork is bad and can make you sick if you consume it. Other indicators that it has gone by are if it is dry or mushy. If you eat bad pork you are likely to get a foodborne illness called Trichinosis. This will result in stomach pains, vomiting, diarrhea, fever, or chills.
You have to becareful with pork especially as it is invested with a particular worm larvae that will get you very sick. Make sure that your pork is still good before cooking it. Signs of bad pork are dull grey in color, bad odor or sour smell, and it if is mushy or slimy at all.
Properly stored pork is good in the fridge for days generally. Of course, there are many factors to take into account before cooking pork.
When pork begins to spoil, it will develop a sour odor that will deepen and intensify over time. If you try to cook the pork, it will just make the unpleasant taste and odor even stronger. The Mayo Clinic says that food poisoning can cause symptoms such as abdominal pain, nausea, vomiting, fever, diarrhea and other gastrointestinal issues.
Bad pork usually smells like sulfur, rotten eggs, or has a sour and ammonia-like odor. Because pork and chicken liver can have a bit of a smell, we will usually braise the liver in herbs and spices then stir-fry it with onions to remove the smell but keep the texture and flavour.
Washing, rinsing or brining meat and poultry in saltwater, vinegar or lemon juice does not destroy germs. You can simply add a cup of white vinegar in the smelly utensil and let it simmer for about minutes.
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