Meat, especially raw meat, is a high-risk food. This means that meat presents the ideal conditions for bacteria to grow and live. These bacteria can be potentially dangerous and cause various foodborne illnesses that present several symptoms.
Sometimes you may notice that raw meat has changed colour or appears different than it usually would. So what should be done about it?
Here are some ways tocheck if raw meat is safe to eat or if it needs to be thrown out.
Check how the meat looks:Meat like beef, lamb, mutton, and pork should be bright red. If the outside of the meat turns brown or slightly purple, this could result from exposure to oxygen and is not a cause for concern. As for chicken and poultry, it can go from pink to grey or green, which means it has begun to spoil and should not be eaten.
Feel the meat:Next, you should feel the meat and determine its texture. If you press on it with your finger, the meat should not have a visible indent and should spring back to its original shape. If it does not spring back, this can indicate that the meat is not fresh. Additionally, the texture of the meat should not be sticky or slimy.
Smell the meat: Lastly, you’ll want to smell the meat and check for a foulodour. Fresh meat usually does not have much of a smell. If the meat is spoiled, you may notice an ammonia-like smell. Either way, if the meat is spoiled,the smell is the best way to tell because the smell of spoiled meat is impossible to miss.
To keep your meat safe and prevent it from spoiling prematurely, you should refrigerate it at 5°C and freeze it at -15°C. The raw meat should not be left outside for more than two hours and more than one hour on a hot day. Additionally, you can label your meat with the date you bought it, so you may use the one you bought before.
Proper knowledge and training on food safety can help you prepare, store, and cook your food in a way that keeps you safe. Food safety courses can help you in gaining this knowledge. The Australian Institute of Accreditation offers accredited online courses on food safety and handling that you may benefit from.
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