How to save spoiled meat. Is it possible to eat meat "with a smell

In some cases, the meat, after lying warm for several hours, begins to exude the smell of decay. Regarding further actions with such a product, the opinions of the hostesses differ. Next, consider the various opinions about whether it is possible to eat meat "with a smell."

Is it possible to eat meat "with odor"

First of all, it is necessary to warn lovers and other exotic delights. In the assortment of dishes of many eastern countries, as well as among the peoples of the north, the use of meat "with a smell" is common. Only behind the apparent external simplicity lies a significant number of different nuances. The most significant is the determination of the degree of decomposition of meat, since in a certain phase it cannot be categorically consumed. In addition, there are a number of smaller nuances - for example, the diet of the animal before slaughter. It is also worth considering hereditary predisposition to the use of such products. Antibodies specialized in neutralizing the toxins present in such a product are obtained in those parts in the literal sense with mother's milk. Therefore, for them, such a product carries a significantly lower risk than for an unaccustomed person.

The surest option is not to eat meat "with a smell", but simply throw it away.

If desired, if the damage by the processes of decay is insignificant, you can try to assess the condition of the product and make a decision regarding the possibility of its use in food.

First of all, the destruction of meat cells located on the surface of the piece occurs. It is from them that the unpleasant smell comes. To find out. Is it possible to eat meat "with a smell", it is necessary to rinse the meat under running water and scrape off the top layer from it. Then check for an unpleasant odor. After that, to control the scale of the rotting process, it is advisable to cut the piece of meat in half and check for an unpleasant odor emanating from the inner cut. If it is present, it is better to throw away the meat, since when it is consumed, the probability of poisoning is too high.

In the absence of a pronounced unpleasant odor on the inner sections of the piece, in principle, such meat “with a smell” can be eaten.

To remove the likely presence of an unpleasant odor from the finished dish, it is advisable to soak this piece of meat in a weak solution of vinegar. After that, you can start cooking meat. To minimize the likelihood of poisoning, it is advisable to fry such meat with the maximum amount of spices.

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Meat is a perishable product, therefore, if stored improperly and for a long time, it develops a rather persistent and unpleasant odor. When the meat has gone bad, it is better to get rid of it immediately, so as not to harm yourself and your household. In this article, we will tell you what to do when a fresh piece of pulp has been in the refrigerator for a long time and begins to smell unpleasant, below is a detailed description of how to remove the smell from meat.

Learn all about meat

As you already know, meat contains a bunch of vitamins and minerals, so it is very useful for the human body, and just very tasty. It is worth noting that the freshness of the meat affects the taste and aroma of the finished dish.

Why the pulp smells bad or looks ugly:

• If the meat is stored incorrectly, then microbes and putrefactive bacteria multiply, it is these bacteria that cause a fetid odor.
• It is better to eat ripe meat, it has a delicious aroma and lends itself well to cooking. The unripe flesh will be tough, and also without a characteristic taste and aroma.

How to choose the right meat

In order not to buy a spoiled piece of meat on the market, and then think about how to get rid of the unpleasant smell of meat, you need to know how to choose it correctly:

1. Before buying, smell the pulp - it should not smell unpleasant.
2. Notice the color. The shade should not be very dark, no matter what it is pork, beef, lamb.
3. Check the texture of the meat, the piece should be tight and springy and the color should be the same throughout the piece.
4. During cooking, the flesh never shrivels and the weight remains almost the same.

How to check if meat is of high quality at home

You need:

• Heat up the knife
• Cut the piece down to the bone;

Important! Meat always begins to spoil from the middle, just near the bones.

• Pull out the knife and smell the smell.

Important! If the meat is not fresh and starts to spoil, then the knife blade will stink. The more you heat the knife, the stronger the smell will be.

• Dip the piece in boiling water for a while, then smell it.

Important! Spoiled pulp will stink terribly.

• During the cooking of the broth, pay attention to its transparency, if the pulp is spoiled, the broth will be cloudy.

Important! How to determine if synthetic dyes have been added to the meat, take a white sheet of paper and wrap a piece of pulp in it. Next, you will see the presence of dyes, they are clearly visible on white paper.

How to get rid of bad smell from meat?

If the meat is not properly stored in the refrigerator, then even from a fresh piece an unpleasant aroma can be heard over time. There are two reasons for this, the first is that the meat absorbs all the smells in the refrigerator, the second is that it began to deteriorate little by little. At an early stage, the meat can still be eaten, but you need to urgently remove the unpleasant smell of the refrigerator from the meat. To do this, you will need some food.

• Mustard;
• Wine;
• Rosemary;
• Thyme;
• Potassium permanganate;
• Chamomile decoction;
• Salt;
• Sugar.

How to use these products to remove odor from meat:

Mustard

Any kind of pulp has a short shelf life, so when it is left in the refrigerator for a long time, it has a rotten aroma, it is easy to get rid of it. To remove the rotten smell from meat, do this:

• Lubricate a piece of meat with ready-made mustard;
• Put in a saucepan and refrigerate for 2 hours;
• After the time has elapsed, remove it from the pan and rinse with cold water;
• You can cook.

Wine

It is easy to get rid of the unpleasant smell of meat with wine, rosemary and thyme. You need:

• Put the meat in a saucepan, and fill it completely with wine, add thyme and rosemary;
• Leave it like this for 1 hour;
• You can start cooking.

Important! After this procedure, it is better to fry the meat, the dish will turn out spicy and very tasty.

Potassium permanganate

Potassium permanganate will remove any flavor. This method is used by unscrupulous dealers in spoiled meat, because potassium permanganate will improve the color, appearance and aroma of the product.

How to reanimate meat and remove an unpleasant aroma from it, you need to:

• Prepare a weak solution of potassium permanganate;
• Pour the spoiled meat with the solution and leave it for a couple of hours;
• Remove the meat from the solution and rinse with cold water;

The bad odor will disappear.

Chamomile decoction

How to use a decoction of chamomile, for this, do the following:

• Brew a decoction of chamomile and cool it;
• Strain the broth through cheesecloth and dip the meat into it;
• Add some sugar and leave it like that for 20 minutes;
• Rinse with lightly salted water.

saline solution

Salt solution is a very effective remedy in the fight against unpleasant odors, especially since it is always at hand, follow the instructions:

• Prepare a strong saline solution in a saucepan;
• Put the meat in the solution for several hours;
• Rinse the pulp with cold water.

If you need to return a pleasant aroma to the meat very quickly and start cooking, then this method will help you a lot:

• Rub a piece of pulp first with sugar, and then with plenty of salt;
• Rinse well with water.

It is best to eat fresh meat. But if a piece of pulp that has already fallen a little has begun to smell, then natural products that are not capable of harming you will best help to remove the unpleasant smell from the meat. And you already know how to do it.

Probably every housewife was faced with a situation where the purchased meat turned out to be stale. Or an unpleasant smell appeared in the refrigerator. It is not necessary to immediately throw away the food, you can try to fix the situation using one of the methods below. Using improvised means, you can return the meat to its natural properties and cook dishes from it, as if it had never had an unpleasant smell. However, do not forget to sort out the contents of the refrigerator and remove food that has become unusable from it. Such foodstuffs amaze everything around with their stench.

So, let's move on to the methods of eliminating the smell.

Dry red wine

Dry wine made from red grapes in itself has a good deodorizing effect. But if you add a little rosemary to it, the effect will be much stronger. Also, a pinch of allspice and thyme will not hurt. Having thoroughly mixed the wine with seasonings, pour the meat over it, which is better to cut it into several parts beforehand. It is necessary to keep it in wine for at least 1 hour. The product processed in this way is best baked in the oven or fried with onions and stewed.

Mustard

Exactly the same effect gives ordinary table mustard. Thoroughly coat the meat with it on all sides and wait 2-3 hours. After that, the old mustard must be washed off, anointed with fresh and baked in the oven.

pharmacy chamomile

For this method of correcting the situation, pharmacy chamomile is used. Not to be confused with decorative, growing in flower beds and having large rare flowers. It is necessary to prepare a decoction from it, with the addition of sugar (3 teaspoons per liter of decoction). Let it cool to room temperature and pour into a cup of meat so that it is completely covered with broth. You need to withstand 20-25 minutes, and then rinse in lightly salted water.

Salt and sugar

In this case, sugar and salt are used. Take 1 tablespoon of both and rub alternately a piece of meat on all sides. You need to start with sugar. Rinse in running water after 2 hours.

You can do with one salt. Only it must be used in the form of a strong saline solution: approximately 50 g of salt per liter of water. It is necessary to keep the spoiled product in the solution for 2-3 hours, and then for the same amount in replaceable water in order to remove excess salt.

Potassium permanganate

Ordinary potassium permanganate has a good ability to neutralize odors. It is necessary to prepare a weak solution so that the color is light pink, and place our problematic product in it for a couple of hours. After the expiration date, do not forget to rinse thoroughly.

Pomegranate juice

The juice of this southern fruit should be used as a marinade. The meat is marinated for at least 1 hour, after which it is not necessary to rinse.

P.S. In the event that during the heat treatment it turns out that the smell has not been neutralized, you should not cook it further. Accept failure and say goodbye to it. Most likely, the food has deteriorated irrevocably, which means it is not suitable for food.

Fresh meat is a product that requires immediate preparation and proper storage. If you forget about it or pack it poorly, it may deteriorate. The main sign of staleness is an unpleasant odor. Faced with a similar problem, the hostess begins to look for ways to solve it: what to do if the meat smells, how to remove the smell.

Some types of meat: lamb, rabbit, goat - by nature have a specific smell, even in their freshest form. The causes of mustiness can be:

1. Forgetfulness of the hostess who left the raw product in a warm room for several hours. Bacteria and microbes multiply rapidly in such a nutrient medium, causing an unpleasant odor.
2. Improper storage in plastic bags. Such packaging is especially not suitable for chicken and fatty meat. They quickly turn sour and rot in it.
3. The smell from a seemingly fresh rabbit carcass arises from poor nutrition of the animal or improper slaughter.
4. It often happens that meat products absorb odors from the refrigerator. As a preventive measure, you should defrost and thoroughly clean the household unit by rinsing it with warm water and soda.

There are many ways to remove the smell of darling from meat. However, if a piece of pork or beef is badly spoiled, looks and smells disgusting, it is better to throw it away.

Ways to get rid of musty meat odor

Hopelessly spoiled meat cannot be restored, but something that is slightly suffocated or spoiled can be “brought back to life” by fairly simple manipulations. Universal methods suitable for any variety include: soaking, pickling and heat treatment. The use of each of them depends on the degree of spoilage of the product.

Soak

If the meat is stale, how to remove the smell - soak it in a special solution. For cooking, the most common products that every housewife has are suitable:

Important: When using a wine marinade, it is better to roast the product. The taste will be spicy, and the aroma will delight.

Anti-odor marinade

Properly prepared marinade helps to get rid of the smell of rotten meat. Often housewives resort to the most effective method, rubbing sugar and salt into the tenderloin. After holding the product in this form for 40 minutes, it is washed in water, and it becomes suitable for cooking. If the odor is stable, you can resort to the following methods:

1. Take mustard and generously smear the spoiled pulp with it. Put in a cold place for 1-2 hours, then wash off the mustard.
2. Prepare a marinade from a large amount of onion, garlic and herbs. Soak the meat in it for about 2 hours.
3. Make a marinade based on soy sauce or wine with aromatic spices. They will beat off the smell and give the product softness and juiciness. Duck with this marinade is delicious.

Heat treatment

If the carcass of a bird (chicken or turkey) or meat tenderloin is slightly weathered and smells a little, you need to rinse the product well and immediately subject it to heat treatment with the addition of spices and spices. Heavily stale meat cannot be saved by frying and stewing.

Heat treatment can be resorted to when it is necessary to remove the natural smell of lamb. Put meat, carrots, onions, spices in a saucepan, cover with water and cook for 3-4 hours.

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We eliminate the stale smell of different types of meat

In some cases, traditional methods of getting rid of the smell are powerless. So, for example, the meat of a boar or wild animals: wild boar, elk, hare - initially smells unpleasant. Therefore, a number of special manipulations are required.

Removing the smell from boar meat

In stores, you are unlikely to find a boar tenderloin, since it is not grown on an industrial scale for slaughter. If your family has a hunter who can bring a wild boar carcass into the house, then you are familiar with its odor, so you need to know how to remove the smell of boar from pork meat by soaking the pulp in a solution of vinegar (no more than 2%). After preparing the vinegar marinade, put the parts of the boar in it and hold for 4 hours. In the same way, you can remove the smell from the meat of domestic boar.

Pork and lamb

You can detect the ammonia smell from pork even when buying. Heat the selected piece with fire from a lighter: if a characteristic smell has gone, refuse to buy. Not everyone knows how to get rid of the smell of pork meat when it appeared already at home. You need to stock up on plenty of milk and patience. Remove all fatty inclusions from the pulp, cut into portions and soak them in milk for 6-8 hours, changing the liquid every 2 hours.

The same should be done with lamb. Carefully remove fat from it, cut into small pieces and put in milk. Do not forget to drain the milk and pour fresh milk every 2 hours. When starting to cook soaked pieces, do not spare seasonings, otherwise a thin trail of darling will be felt.

By the way: A long soak in milk helps to remove the smell from a wild boar.

We reanimate rabbit meat

Rabbit meat is tender and tasty, but sometimes a carcass with a specific smell comes across. To remove the unappetizing "flavor" you need to put it in a deep saucepan, pour cold water over it and keep it in the refrigerator for at least 12 hours. If you do not want to wait so long, you can use pickling.

For the marinade you will need:

• lemon - 1 pc.;
• orange - 1 pc.;
• garlic - 5-6 cloves;
• mayonnaise - 100 g;
• ground black pepper and salt - to taste.

Cooking:

1. We chop the garlic. Mix it with salt, pepper and mayonnaise.
2. Cut lemon and orange into thin circles.
3. We coat the carcass of the rabbit with mayonnaise with spices. Cover with citrus slices and wrap in foil. Transfer to the refrigerator and keep for 1 hour.

After such a procedure, rabbit meat acquires an amazing citrus freshness and a piquant taste. The same can be done if you have a wild hare.

Complex goat meat

Goat meat is perhaps the most finicky meat in terms of odor elimination. If the goat was not castrated, and even slaughtered incorrectly, then it will smell terrible. Professionals advise not to mess with such a product and get rid of it immediately. With a strong desire to feast on a goat meat dish, get ready for a difficult process of eliminating the smell.

First, rub the pulp with salt and sugar, hold for 2 hours, then soak in vinegar solution for 4 hours (water with vinegar must be changed every hour). Starting cooking, put more garlic, adjika, mustard, spices in the dish. Perhaps they will kill the disgusting smell.

Choosing a quality product

To avoid purchasing a bad-smelling product, you should choose the right meat. Simple tips will help you with this:

1. For a fresh product, go to the market: there you can touch, smell and examine the meat from all sides. Market sellers rarely resort to various frauds to improve the presentation.
2. Colour. Pork and veal are light pink, beef is red, and lamb is deep red. The main thing is that the shade is even.
3. Smell. Be sure to smell the selected piece. If you feel suspicious mustiness, do not take the product, it may have already disappeared.
4. Tissue elasticity. Press on the surface of the tenderloin or bird carcass: with a good quality product, the dent will quickly go away.
5. Hold the pulp in your hand: if the palm is dry, there is no mucus left on it, then you have a really fresh product.

By learning how to make the right choice, you will not bring home a damaged product, and by mastering the methods of “resuscitation”, you can fix the problem.

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The smell of meat can be unpleasant. The smell and taste of cooked meat depend on water- or fat-soluble volatile substances. Press the meat - it should be dense and elastic. And vice versa, after fried fish it is good to serve a stew dish or from boiled poultry, or boiled meat with sauces.

If the smell is reduced or completely eliminated, then the taste of the meat is extremely difficult to discern. When boiling or roasting under pressure, the flavor inside the meat will be stronger. The intensity of the flavor of the meat depends in part on the type, duration and temperature of the roast. To prevent the hammer from sticking to the meat, beat through the cellophane. A large piece of tough meat should be smeared on all sides with mustard for several hours, and rinsed and lightly salted before cooking.

Pour the juice over the meat and marinate it for 2 hours. 2. Heat the oven to 200′. Dry the meat, salt and pepper. To give the meat a delicate or piquant taste, a pungent and pleasant smell, one must skillfully use spicy vegetables and herbs, and sometimes fruits (fresh or dry). Fried meat should be put on a board before serving and cut (across the fibers) into wide, thin pieces, carefully place them on a dish and arrange a side dish around.

The smell and taste of beef, pork and lamb have their own specific species differences. Raw meat from animals that eat a large amount of fish products may have a fishy smell. Meat that has been stored unfrozen for some time acquires characteristic odors.

Undesirable smell and taste can be caused by the food eaten by the animal. The taste of pork is considered mild and sweet. To make the chops juicy, rub them with sunflower oil and ground pepper before frying, and salt them at the very end of cooking. To soften pieces of tough meat, moisten them with lemon juice, let the juice soak, and fry the meat in a preheated pan.

Finely chopped pieces of meat are salted in the middle of cooking, and quick-frying meat is salted before cooking. If you bake meat in the oven, be sure to pour it with meat juice or hot broth.

During the preparation of veal (roasting), you can not water the meat with water, otherwise the meat will turn out fibrous. To give the dish a light garlic flavor, you need to chop a clove of garlic on a fork and lower it into the dish for a few seconds.

Aroma and taste of meat

Squeeze the juice from the pulp of 3 oranges and a lemon. Food can also give us aesthetic pleasure with its appearance, taste, and aroma. A festive table is always a pleasant event, although troublesome and tiring for those who prepare it.

This should be learned by every housewife, as well as the fact that the attitude to the organization of the festive table should be, first of all, reasonable. Very small portions of soup or broth with a pie are appropriate in the menu of festive dinners.

In different ways, you can arrange sprats or herring to the table, having previously cleaned them of the insides, heads and tails; they pair well with hard-boiled eggs and fresh vegetables. Delicious appetizer - cold and hot smoked fish. You can serve spicy cheese for a snack, you should buy it in a whole piece, and before serving, free it from the crust and cut into thin slices.

The meat is cut across the grain. The taste and aroma of meat is gradually lost during its storage in a frozen form as a result of the disappearance of volatile substances. All membranes must be removed from the meat. It is best to fry the meat in a large piece in the oven. You can pierce the meat - the juice should be light. To make the meat soft, you need to put it in milk for several hours.