How to get rid of the smell of rotten pork. How to remove the smell of rotten meat and other spoiled food from the refrigerator

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.

Wisdom teeth tend to come out in every person at different ages. Accordingly, each person bears it individually. We offer wisdom teeth removal services. Fast and painless.

When buying pork, meat with a smell may come across. What to do with boar meat in this case, you can choose from several options that are advised by culinary experts. First you need to figure out what the smell came from.

Perhaps the acquired piece of meat has lost its freshness. It could be stored incorrectly or for a long time. While the heat treatment has not been carried out, it is better to sniff the parts of the boar, perhaps they will already exude unpleasant odors. The heating process only intensified them.

In cases where the type of raw products is ideal and it begins to smell only during the cooking process, during boiling, frying or baking, this indicates the fact that knur meat is being prepared, that is, a wild boar that has not been castrated.

Factors contributing to the appearance of an unappetizing smell:

uncastrated boar; the source of amber is skatole, which is formed in the muscles of the boar during puberty under the influence of testosterone;
abnormal development of the animal from the first days of life, when the appearance of a specific “darling” of pork is promoted by the production of a hormone and after the animal has been castrated, since the boar may have an anomaly of three testicles, one of which cannot descend.

Meat selection

Tip: When buying boar meat in farms, pay attention to the age of the boar. Piglets no older than 6 months will not stink, adult males are castrated 2 months before the animal is slaughtered.

Pork testing can be done by lighting a piece of meat with a lighter. When heated, pork will have a sharp specific "smell".

If you can’t test part of the boar meat with fire, you can heat a knitting needle or needle with a lighter and pierce the raw meat.

How to remove the smell

Boar meat lends itself to the removal of unpleasant odors. An important role is played by skatole, its mass in muscle tissue. Persistent amber is observed in the meat of older animals.

It is possible to eliminate the smell by soaking. In a liter of boiled cool water, stir 5 tablespoons of vinegar. Add salt. To determine the correct amount of salt, a raw egg is used, if it does not sink, but floats, then there is enough salt.

Tip: Slicing matters. It will be completely possible to cope with the "smell" of pork if it is cut in portions.

Clean enamelware is being prepared. Meat is placed in it with water. For 6 hours, the products are boiled, and cleaned in a dark, cool place. After a day, the water changes.

In the next cycle, the product is soaked and re-checked. To check the cleaning of pork products, set fire to part of the piece and smell it. If the meat still smells, the water changes, and the raw materials are additionally soaked for 2 or three days. If the "darling" is almost elusive, neutralize to the end by pickling.

Low temperatures also kill foreign odors, as they are detrimental to skatole. The optimum temperature for freezing boar meat is minus 25 degrees for a period of three months. The quality of the product is improved. The process is carried out by cutting the raw material into pieces of about 0.5 kg. each weighing.

Before freezing, pork is soaked for a day. To prevent the products from transferring the amber to nearby vegetables and other foods, they should be packaged by wrapping them in several plastic bags or layers of cling film. The meat is checked for odor.

Having got rid of the primary amber that exudes the meat of an uncastrated boar, they continue to cook it in order to completely eliminate the disgusting smell.

The smell of rotten meat is one of the most persistent and unpleasant. Getting rid of it is not very easy. No matter how good the owners are, this trouble can happen in every home. It can deteriorate not only due to forgetfulness and negligence, but also if it was of dubious quality from the very beginning. It is anaerobic bacteria that can exist and multiply without oxygen, their waste products are the source of unbearable stench.

The microorganisms themselves are not only found on the spoiled piece of meat, but also “disperse” throughout all the chambers of the refrigerator. Therefore, they get rid of not only it, but also other products, since they are most likely already infected.

Unplug and defrost refrigerator. Throw away spoiled meat immediately! Remove all other products, carefully inspect and get rid of substandard ones. Impregnated with the smell of rotten meat, they are no longer suitable for consumption and pose a great danger to human health and life.

It is required to get rid of not only the repulsive smell, it is very important to prevent the further reproduction of microbes and bacteria. To do this, you need to free the refrigerator from removable parts (shelves, drawers, containers) and thoroughly wash all surfaces with plain warm water. During cleaning, special attention should be paid to the shelf on which there was rotten meat, and plastic containers.

Traditional folk remedies

How can I remove the smell of rotten meat from the refrigerator? There are many effective and simple ways to treat a household appliance with organic and chemical products. Even if they were not in the house, they are quickly and easily made with their own hands.

It is important to remember: when using any product when cleaning the refrigerator, you need to let it dry properly, leaving the door open.

Natural odor neutralizers

Sometimes repeated and thorough washing of the refrigerator does not make it possible to completely get rid of the stench of rotten meat. Then special odor absorbers for household refrigerators are used - sorbents. These substances have high ability to absorb and absorb various unpleasant odors. These include, in particular:

Activated charcoal or charcoal - place 5-6 tablets in the refrigerator for several days. At the same time, it should work at low power.
Baking soda - spread the powder into small small containers. Put them on the inner shelves and in the freezer so that it absorbs all odors. Leave the doors of the refrigerating cabinet open during the day, without connecting to the mains.

For the final solution of the problem, it is necessary to change the sorbent several times. You can completely get rid of the unpleasant odor in three to four days.

Certain foodstuffs have good absorbent qualities:

Brown bread - cut into cubes and leave in the refrigerator for two to three days.
Coffee (beans, freshly ground), dried coffee grounds - spread evenly on saucers. Place in different parts of the refrigerator. For this procedure, the cheapest drink is suitable.
Citrus fruits - will help to fix the result. Cut oranges or lemons into slices and place in the refrigerator. They will not only absorb the repulsive smell, but also give the inner chambers a pleasant aroma.

In the struggle for freshness, natural neutralizers - natural aroma absorbers - can come to the rescue. These include thyme, cloves, cinnamon, turmeric, tarragon, celery.

Means and reagents of household chemicals

Today, any hardware store has a large selection of modern household chemicals. These are effective non-toxic drugs. They are designed not only to remove dirt and destroy various microorganisms, but also allow them to absorb such a persistent and unpleasant smell of spoiled meat products with great success. Available in the form of a spray, balls, filters, ionizers.

They differ both in composition and in the principle of action:

A variety of absorbents that not only effectively absorb and prevent odor, but also completely eliminate it after 2-3 months. They can be put on shelves and glued to the walls of the chamber. Recently, they are gaining more and more popularity.
Cleaning sprays, hygiene products for the refrigerator, actively helping in a short time. They are easy to remove unwanted amber. After spraying, the spray does not need to be rinsed off.
Wet wipes, actively used in the household to absorb odors in refrigerators.

Modern refrigerators are not only high-tech, but also capricious devices. They react to different chemical elements in different ways. Many products are not suitable for all models, so you should pay attention to their composition. Significant damage can be caused by the content of active chemical ingredients. In addition, food-grade plastic, from which the refrigerator parts are made, is able to absorb the smell of chlorine for a long time.

If after all the methods used a persistent odor remains, it means that bacteria have got inside the unit. In this case, only a specialist who will replace the insulation can help.

If an unpleasant odor has spread throughout the kitchen, you will need to do the same steps, but already on a room scale. It is necessary to wash the walls, lockers, floors, windows using disinfectants. To treat the floor, a chlorine solution or any product from a household chemicals store is suitable.

It is advisable to take the refrigerator with all its contents to the balcony or street until the smell is completely weathered.

After cleaning, a little trick will help to freshen the air in the kitchen: connect the burner on the stove for a while and turn it off. Place a small peel of lemon or orange on a hot surface. And that's all, you can enjoy the cleanliness and pleasant fragrance.

It happens that meat purchased in a store or on the market, outwardly seemingly fresh, when thawed or heated, gives an unpleasant odor. This can happen not only if it was stored incorrectly. If the meat is pork, then its smell may be special. Only a boar smells like that, that is, not a castrated boar.

In fact, you can identify such a drawback earlier, even when buying. You just need to smell the proposed piece. Even if it is cold, a light "smell" can still be felt. When cooking, roasting, baking, it will turn into a real, sharp "spirit" that will be felt throughout the kitchen, and beyond.

Causes of odor

This pungent odor is produced by skatole. This is the name of a substance that accumulates in the muscle tissues of an animal that has reached puberty. His body produces testosterone, which provides this process. If the animal has been castrated, then this does not happen.

However, the smell may appear, and when such an operation is performed. Sometimes in development in pigs, although we can talk about a congenital defect. One of the testicles does not come out of the abdominal cavity and does not end up in the scrotum. Another deviation. It happens that not two, but three testicles develop. In this case, two are in the scrotum, and the third in the abdominal cavity. During the operation, the veterinarian removes two, and the third remains in the body. The process of testosterone production continues. The result is an unpleasant odor coming from the meat.

The presence or absence of "darling" is also dependent on the age that the slaughtered animal has reached. If the piglet is not six months old, then there will be no problems. They will appear when he becomes an adult. In this case, slaughter can be done only two months after castration.
It is best not to buy boar meat. According to the rules, it should not go on sale, since certification is required here. However, there are many cases when such meat is sold.

Exit? It is not difficult to understand whether the smell will appear during cooking. You can check at the counter. You can just set fire to a piece of meat. In the absence of quality, a pungent smell will appear immediately. But the seller may not meet the buyer halfway. Then it is enough to heat a knitting needle in the flame of a lighter or a match and pierce the pork with it. The result will be the same. The only condition is that you need to take a knitting needle, a lighter or matches with you in advance.

How to get rid of the smell of boar?

Is it possible to correct the situation when the meat has already been bought, is at home, and only here it turned out that it has an unpleasant smell? Such methods exist. The older the boar, the more skatol is contained in the muscles. This means that it will be more difficult to remove the smell.

soaking

Often the meat is simply soaked. Salt, boiled, chilled water is used. A raw egg should float in it, then the salt concentration is normal. Vinegar is added to this solution. The ratio is 5 tablespoons per liter. To increase the effect, it is better to soak the meat in small pieces.
There is another way to soak. The meat should be in a container (enamelled) for 6 hours. Then the water must be changed and wait a day. Condition - this pan should be in the dark and cool.

It may turn out that 2 is not enough for soaking. It's not hard to check the quality. An ignited piece will report this immediately. If a smell appears, changing the water, the process should be continued. After 2 - 3 days, in order to remove the remnants of the smell, its remnants can be neutralized by pickling.

Freezing

This process is quite lengthy, for everything to work out well, it takes at least 3 months. Freeze meat should be in pieces of a maximum of half a kilogram. The temperature should not be higher than 25 degrees. It is only advisable to soak the meat for at least a day before freezing.

Pickling

The culprit of the smell of skatole in the meat of pigs is always there. It is also found in cattle meat, poultry meat, even butter is not free from it. Only a low concentration of the substance saves from the smell. And also the level of smell. Bad for someone who has it especially sharp. For such people, one soaking of meat is not enough. But even in these cases, there is a way out. If you add pickling, everything will be fine.

sour milk

The benefits of this method are twofold. Not only does the smell disappear, but the meat becomes softer.
It is done like this. Serum or kefir is taken (0.2 - 0.3 liters). 3 onions are placed in the liquid (should be cut finely), 4 tablespoons of honey are also added here. In this composition, meat pieces are contained for a day. Instead of the named dairy products, you can use homemade kvass.

Fragrant

To eliminate the smell you will need:

Mix all ingredients, wrap with gauze.
Pour in boiling water and cook for a couple of minutes over low heat.
Then add garlic (4 cloves, cut finely) and half a teaspoon of citric acid.
The container with the composition must be closed and wait until it cools down. Keep the meat in the prepared composition for a day. However, in the case when the boar was old and the smell was strong, it is necessary to marinate twice as long.

Mustard

The method is one of the simplest. Coat the pre-soaked meat with mustard, place in a bowl (glass), refrigerate. The next day, the meat can be cooked with plenty of onions.

Citric

Need to take:

half a large lemon
3 bulbs
pepper,
salt,
nutmeg (the amount of the last 3 depends on taste).

Squeeze juice from lemon.
Mix all the spices with a kilogram of meat. If you need to cook a large portion of meat, the proportions of the ingredients increase accordingly.
Leave to marinate.

Onion

The method can be attributed to the best. It is used when working with the meat of the billhook (wild boar).

Soak the meat.
Prepare the onion, it should be as much as there is meat.
Pork should be cut and soaked in a 2% vinegar solution (table vinegar). A day later, after drying the meat, it is mixed with chopped onions and put under oppression for a day. It must be in the refrigerator.

Lactic

Milk is known to absorb impurities. It also removes the smell of boar. To do this, soaked meat (vinegar is not added, otherwise the milk will curdle) is poured with milk. From 7 to 8 cloves of garlic are added to the container (cut into slices), and it is placed in the refrigerator for a day.

Injections

If you need to cook a large piece of meat, then taking a medical syringe, you should make a large number of injections. At the same time, marinade is introduced into the meat. The injections are made at different depths.

Smoking

The above described the preparation of a saline solution of vinegar. Cinnamon with bay leaf is added to it. Meat is poured with this mixture (pieces per kilogram - one and a half). After keeping in the dark and cool for 4 days, the water must be changed. It should contain the same as before, except for vinegar.

After 10 days, the pieces of meat should be dried. Then they are wrapped in gauze and smoked (hot smoked) for 4 hours. Add some sugar to the meat.

Boiling

After soaking, the slices of meat are placed in a saucepan, filled with water, and the saucepan is put on fire. When foam appears, the water drains. The meat is poured with clean water. When it starts to boil, an odor may appear. Therefore, the process is repeated.

Most often you need to do this a maximum of 3 times. When there is no smell, you can add spices to the broth, and cook the dish.

Click " Like» and get the best posts on Facebook!

Meat fillet is a product that spoils quickly, and improper storage can lead to a repulsive stench.

The disgusting "smell" is a sign that the active formation of rot, provoked by microorganisms, has begun.

Before starting cooking, you should get rid of the unpleasant odor by resorting to folk methods and simple recipes, and in order to avoid possible food poisoning, determine the cause of the unwanted odor.

The problem is storage in cellophane

Polyethylene bags contain recycled cellulose, which gives the products a sharp "chemical" smell.

It is not recommended to store lamb, beef and pork in cellophane due to the fact that the product begins to become damp and moldy. Before putting the meat in a plastic bag, it must be wrapped with thin paper.

To eliminate extraneous odors, you should use the tips for soaking meat:

Soak any meat in a mixture made from salt and birch charcoal for 3-4 hours. After such a procedure, the unpleasant "odor" will disappear.
Grate the beef with spicy spices (basil, oregano, cardamom) and leave for 60 minutes.
Soak the chicken in lemon juice or chamomile decoction (add 1 tablespoon of dried flowers to 1 liter of water).

Why does meat have a "smell"?

The loss of the natural flavor of meat products occurs in several cases. "Dushok" appears due to spoiled food lying next to the meat, as well as due to improper feeding and slaughter of the animal.

Storing in plastic bags leads to oxygen deficiency, causing the meat to "suffocate".

Pieces of uncastrated boar or ram meat initially have a distinctive smell, but this does not mean that they are unfit for consumption.

You just need to soak the product in the marinade or roll in herbs.

If the chicken has an unpleasant sour aroma, and mucus is noticed on its surface, it is necessary to cut off the skin exuding the smell with a knife. If it was not possible to eliminate the stench, then it is strictly forbidden to eat meat.

Meat odor removal options

Improper storage of the product leads to the fact that even freshly purchased meat begins to exude a repulsive stench. At the initial stage, it is still possible to eat such products, but only after the stench has been eliminated.

Any meat is undesirable to store for a very long time. Leaving the refrigerator for a long time leads to the appearance of a musty smell. To eliminate it, potassium permanganate, dried chamomile flowers, salt and wine are used.

Wine

You can eliminate unwanted aroma with the help of basil, tarragon and red wine.

Sequencing:

Pour wine into an aluminum container, add tarragon and basil, and then put pieces of meat in the container.
Keep the product in wine for 60 minutes, then start cooking meat dishes.

Note!

Potassium permanganate

With the help of manganese, they fight any stench.

Potassium permanganate is popular among unscrupulous traders who sell spoiled beef or pork. This tool helps to improve the appearance, aroma and color of the product.

To eliminate the unpleasant "darling" you must do the following:

Dissolve 5 g of potassium permanganate in 2 liters of water; the solution should be pale pink.
Soak the spoiled pieces of pulp in the liquid for 2 hours.
Remove the beef from the solution and rinse thoroughly in cold water.

The unpleasant stench after such a procedure will disappear. The product can be safely consumed.

Chamomile decoction

To get rid of the smell of meat with chamomile, you must:

Brew a decoction of dried inflorescences of the plant and cool it.
Strain the chamomile broth through a fine sieve or gauze, place pieces of meat in it.
Add 2 tsp. sugar and leave in this form for half an hour.
Rinse the product in salted water.

It is advisable to fry the pieces with the addition of herbs to enhance the taste and aroma.

saline solution

Every housewife has salt at hand, so this method is also quite simple.

Soaking steps:

Take a pot of water and dissolve 100 g of salt in it.
Soak the meat pulp in the prepared solution for 2 hours.
Wash the product thoroughly in running water.

To quickly give a pleasant aroma, as well as in order to immediately start cooking, the product must be rubbed with sugar and then sprinkled with salt. After 30 minutes, wash everything off with water.

Causes of bad pork odor

. In adult pigs, the hormone testosterone accumulates, which causes the meat to have an unpleasant flavor.

Also, castrated males with anomalies in the development of the reproductive system can have a pungent odor: the third testicle, the descent of the testicle into the scrotum, etc.

Uncastrated boar meat: how to get rid of the smell?

The stench of boar meat that has not been castrated can be eliminated by soaking and freezing.

For soaking you need:

Take a pot of warm salted boiled water and add 5 tbsp. l. vinegar essence (per 1 liter of water).
Soak pork for 6 hours in milk, changing it every 2 hours.

The method of freezing unwanted "darling" is effective due to the effect of low temperature. Boar pulp should be frozen for 3 days at a temperature not lower than -25 degrees Celsius.

Before freezing, the product is soaked in milk or vinegar solution.

How to remove bad smell from chicken

Before you get rid of the fetid odor, you need to make sure that the chicken is fresh and ready to eat. High-quality chicken flesh has a pink structure, a white shade of fat.

To get rid of an unpleasant odor, resort to the use of simple and affordable techniques:

You can “mask” the stench with chopped onions and garlic cloves. Peeled garlic is crushed in a garlic press, and onions are chopped on a grater. The chicken is rubbed with the prepared mixture and left for 30 minutes in a cool room.
In the absence of time for soaking chicken, it is prepared using improvised means - salt and wheat flour. The two components are mixed and the meat pieces are rubbed with the mixture. The flour absorbs an unpleasant odor, and the salt cleanses the skin of the chicken carcass.

They fight with the "smell" by pickling chicken. You need to take vegetable oil, wine or vinegar, add basil and place the product in such a solution for 30 minutes. Wash with cold water and start cooking.

How to get rid of the smell of lamb?

In order not to spoil the dish with stench, the meat is properly processed. Excess fat is removed from lamb, exuding aroma. Using the available seasonings, the pulp is rubbed and placed in the refrigerator for 3 hours.

Marinating can be replaced by boiling lamb in broth, adding spices, carrots and onions to it. For 2 hours, you need to soak the meat in water with the addition of garlic, salt, mustard and pepper.

Meat pieces are poured with water, boiled, then the whole broth is drained. The procedure is repeated 3 times. Along with hot water, the aroma will also disappear.

Conclusion

If you find a fetid aroma of meat, do not immediately get rid of the product. If the fillet itself has not deteriorated, then you can eliminate the "darling" by resorting to various means.