How Can Spoiled Meat Be Identified?

The best way to identify spoiled meat is by color, texture, and smell. These characteristics differ significantly from those for fresh meat. To be on the safe side, poultry meat – for example for our sweet and sour duck – that is not light pink but gray or yellowish in color should be eaten just as little as greenish pork or brown-greenish venison or beef.

In addition, if the grain is not clearly visible and the surface appears greasy, this is another sign of spoiled meat. Also, pay attention to the smell: fresh meat is odorless, and vacuum-matured beef may be a little sour, but neither sweet nor unpleasantly musty or harshly sour.