Smelly Meat (to eat or not to eat)

[Thruster]

If you prevent oxygen from getting to red meat, it will be a browny green colour. That is why when you buy meat from Woolies or Coles and a piece is overlapping another, the bit underneath will not be red. So if you put stuff in cyrovac packs while it is quite young, it will stay that colour and you can still eat it. That is also why 'airing it out' turns it red.

If the roast was cryovacced for the 6 days, then I would eat it. If it is that loose plastic glad wrap stuff on a tray, I wouldn't touch it after that length of time.

[sanz]

Father in law is a butcher. If it is white meat (chicken, pork, fish) and it smells wrong then safest option is to throw away, however if cooked VERY thoroughly all the way through, then you "should not" get sick. If it is red then as others have said it may need airing first if it's been cryovac'd as decomposition still occurs but at a slower rate and the green tinge and smell is the buildup of gases released by the natural enzymes found in the beef. He mentioned they routinely age beef for up to 42 days if done right.

Sanz

[dungee]

If it's not green it's not tender   

[Brumbypt]

if it smell raw, then it will be pudrid when its cooked.

feed it to the neibours dogs.


Peter,
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