If the meat just “suffocated” and did not start to deteriorate, the unpleasant odor should go away after you take the meat out of the package and thoroughly rinse it under running cold water.

If the smell does not go away, this suggests that the meat has already begun to deteriorate, that is, rot out or rot.

Nevertheless, if the process of rotting meat is just starting, it (meat) can be reanimated, despite the fact that health is much more expensive than a piece of spoiled meat.

You can get rid of unpleasant odor meat, which has not yet completely rotten, in various ways.

Have to take:

Mustard
   dry red wine or vinegar
   pomegranate juice
   weak potassium permanganate solution
   spices (black pepper, nutmeg, rosemary, tarragon, thyme)
   chamomile broth
   salt and sugar

Here are some ways to get rid of the unpleasant smell of meat.

1. Rinse the meat thoroughly under running water and grease it with mustard on all sides, leave it to lie for 2-3 hours
  2. Season the prepared meat with salt, pepper, roll in spices and soak in red dry wine or wine vinegar
  3. Soak the prepared meat in cool brine for two hours, then rinse
  4. Soak prepared meat in pomegranate juice for an hour
  5. Soak the meat in a solution of potassium permanganate (pale pink) for three hours, then rinse
  6. Rinse the meat densely with sugar and salt, leave for 40 minutes, then rinse
  7. Soak the meat washed under running water for 30 minutes in strained and chilled chamomile broth, rinse and transfer for another 30 minutes in salt water.

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Comments

Despite the fact that I read the sub-questionnaire, I still allow myself to remind you that if the meat has an unpleasant smell, it is better not to risk it and throw it away. Any odor signals the breakdown of the protein. Getting rid of the smell, you will not get rid of possible health problems. If you have even the slightest suspicion that the meat is spoiled, do not reanimate or eat it.

How to get rid of the unpleasant smell of meat?

It is impossible to store meat in cellophane (or in polyethylene) packages in a refrigerator. They are categorically unsuitable for long-term storage, since they create an ideal environment for decay of any product - and raw meat in particular.

The meat is packaged by the seller in polyethylene only for the convenience of transportation to the destination, but not for subsequent storage.

But, if the fresh meat you bought spent in polyethylene for some time and managed to "suffocate" - this does not mean that it has deteriorated. In this case, the meat does not need to be processed in any way, as described in the first answer. These methods, rather, relate to the resuscitation of already really spoiled meat.

And with "choked" meat, I propose to do it easier:

Free the “choked” piece of meat from the plastic captivity.
   Rinse the meat thoroughly in cool running water.
   Dry the meat well with paper towels.
   Then cut into portions for later cooking.
   Put the chopped meat in the freezer for several hours. Then you can cook the meat according to your plan - to defrost and no longer need to wash it.

Freezing the affected meat will help solve two problems at once. Firstly, it will stop the probable reproduction of bacteria. Well, and, secondly, it will save you from doubts about its suitability ...)))

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  To refresh the meat, it is not necessary to soak it in potassium permanganate, just wash it in a weak solution, and then rinse with cold water. But if the smell after processing has not disappeared, you can’t eat such meat.
  To eliminate the "darling", you can mix finely chopped onions (or chopped in a blender) with caraway seeds and marinate the meat in this 30 minutes before starting cooking. Onion copes with different types of bacteria very well due to the content of phytoncides in it. Red pepper also contains many phytoncides, so adding it to meat along with black pepper, horseradish and other spices will partially rid the product of existing bacteria.
  I also know that they make a highly concentrated brine (18-20% - 20 grams of salt are diluted in 100 grams of water) and process the meat. The smell disappears, because salt is a good preservative, although it does not kill germs, it inhibits their reproduction. Why make such a strong concentrated solution? Because a solution, for example, at a concentration of 4%, will not affect the development of putrefactive processes in meat.
  The markets still use such an old way to sell meat more profitably. It is treated with 3-5% vinegar solution.
The degree of corruption of meat can also be judged by the smell that appears during cooking. If it was possible to remove the stale smell in a cold form, and during cooking it reappeared, then the best way is to get rid of such meat and not play with your health. The presence of a rotten smell during cooking indicates that the putrefactive process has begun.

Every housewife at least once in her life reflected on how to get rid of the unpleasant smell of meat. It is necessary to deal with the problem before the start of the processing process, otherwise the taste of the dish will be definitely ruined. And for this, the first thing you need to determine the cause of the unpleasant darling.

Possible reasons

There are a number of reasons why meat loses its natural flavor. In some cases, it was not originally. This happens when the meat:

• completely rotten;
• a little spoiled;
• lay in the refrigerator in a plastic bag and had an unpleasant odor;
• a rabbit who was feeding incorrectly or was slaughtered illiterate;
• boar pork;
• lamb with a peculiar smell.

A spoiled product in the form of rotten meat will have to be ruthlessly thrown away, since its use, even after heat treatment, will lead to poisoning of the body. In other cases, you can successfully remove this flaw and prepare decent food.

The smell is slightly rotten

If you leave in a warm room even for a short period of time, various microbes and bacteria will gladly get to work, having received a nutrient medium in the form of a delicious meat cut.

The smell appears very quickly. You can remove it by the following methods.

• Soak in cold water with a spoon of vinegar for an hour, then rinse.
• Soak in lemon juice or wine for an hour. If the piece is large, it should be cut into pieces. Then rinse.
• Smudge small pieces in mustard and leave for an hour. Rinse thoroughly afterwards.
• Soak in salt water (there should be plenty of salt), then rinse thoroughly.
• Soak in a weak, barely pink, potassium permanganate solution, then rinse in running water and leave it in cold for 15 minutes.
• Chop onion, garlic in a bowl of meat, add herbs and leave for an hour.

If during this time the desired effect does not occur, the meat can be considered completely spoiled. In addition, if the smell returns during cooking, you should not spare the effort and money spent - you must throw the product away immediately.

Cellophane bag - cause of unrest

If you leave the meat in a plastic bag in the refrigerator, an unpleasant odor cannot be avoided. And the point is not that it has deteriorated, but that the chemical elements of cellophane provoke the appearance of a strange "artificial" aroma.

Refrigerated storage is a delicate matter. Instead of cellophane, there are parchment and paper towels. And only as a second layer it is wise to use cling film to protect the space in the refrigerator from easily perishable product.

If an error has occurred, you can use any of the methods that are suitable for spoiled meat. There are others of a milder effect.

• For 1 liter of water - 2 tablespoons of salt and a piece of charcoal. They will present an original aroma that gives the specific taste of a bonfire, forest, nature. Soak 3-4 hours.
• Broth 1 tbsp. tablespoons of chamomile per 1 liter of water.
• We use any herbs with a strong aroma (basil, cardamom, rosemary, nutmeg, and even better - their mixture) for rubbing and leave for 1 hour.
• Sprinkle small pieces with pomegranate juice, rub and leave for an hour.

In any case, this will help not only to get rid of the unpleasant odor, but also to give a new, unique and very tasty.

Lamb specificity

If not a sheep, but a real ram falls into the hands of the hostess, an unpleasant odor spreads throughout the kitchen. However, this does not mean that the selected dish will be spoiled. In fact, tender, juicy pulp will be delicious if cooked properly. And you should also take into account low cholesterol - in this parameter, lamb meat is even superior to beef.

Lambs do not deliver such trouble up to a year. In the future, you need to take some action.

1. Completely cut fat inclusions, which to a greater extent create a problem.
2. Grated with spices, herbs and garlic, small pieces are infused in the refrigerator for at least two hours.
3. Instead, you can boil lamb for a couple of hours with spices, onions and carrots, and then use the finished product for its intended purpose.
4. Any marinade along with garlic and a decent amount of spices in 2 hours will turn a piece of meat into a flavorful workpiece.
5. Leave to soak for several hours in salted water diluted in boiling water adjika, dry mustard, allspice, garlic, and then rinse.
6. Pour cold water, boil, drain the water and repeat the process 3-4 times. With hot water, the smell will go away.

Choose one and the options should be depending on the future method of use.

Fragrant rabbit

If the rabbit is not properly slaughtered or does not eat properly, its meat will have a specific smell and taste. There are several ways specifically for this type of meat.

• Soak in cold water for 10-12 hours. If there is time, it is best to do just that, gaining freedom in future use. The meat will be completely neutral and ready for any processing method.
• Pickle. For this purpose, you can use kefir, olives with tomatoes, a mixture of wine, sour cream and juniper. The meat will be ready in an hour and will acquire a flavoring shade of spices and bases used in the marinade.

If the rabbit is old enough, its meat can be tough. Using kefir marinade will help soften it.

Boar meat - a challenge to the point

It is best to prevent such a catastrophe by choosing meat more carefully. It is enough to fry a slice of fat with a lighter, and the truth about the state of the goods on the market becomes absolutely clear.

If you are unlucky and the problem is already in the refrigerator or on the cutting table, the only way to get rid of the smell is to soak the meat for 10-12 hours in milk, changing it every 2 hours for fresh. In this case, the meat should be cut into thin slices, without fat. Spices when cooking excess can not be in principle. And even in this case, a strange shade of aroma and taste may remain.

The most reasonable and effective way not to encounter the problem of pleasant smell is prevention. You need to buy fresh meat of even color, elastic, with a pleasant smell. Store in a freezer or refrigerator wrapped in parchment or paper towel soaked in salted water. Relatives will be grateful for a tasty and fragrant dish. The decoration of the table will be a nutritious, healthy and attractive product in every sense - meat.

Meat, like any other product, cannot constantly stay fresh. Over time, under the influence of various enzymes, microorganisms, as well as molds, it spoils and becomes unfit for human consumption. Any housewife should be able to determine a poor-quality product. But how to understand that the meat has deteriorated? Deal with this issue will help the advice of experienced chefs.

Main characteristics

Before you start cooking anything from meat, you need to be sure that it is fresh enough and suitable for further processing. Suspicious foods are best avoided. This can lead to undesirable consequences. Beginning housewives in such cases ask the same question: how to understand that the meat has deteriorated? Experienced professionals or those who often face a similar problem can answer it. In their opinion, there are three main indicators of meat freshness:

1. Appearance. The meat of any animal should have a color from bright pink to dark brown. Any iridescent overflows and grayish shades are unacceptable. If a piece of meat has bones or joints, then they should be white. For fatty layers, a yellowish tint is permissible.
2. Smell. When buying a product in a store, you must definitely smell it. But how to understand that the meat has deteriorated? Usually an external examination is not enough. Here we must remember that fresh meat almost does not smell except for a light shade of milk. Any extraneous “aromas” indicate poor product quality.
3. Consistency. How to understand that the meat has deteriorated? Fresh meat should be firm and firm enough to the touch. The fossa, which forms when lightly pressed by the hand, usually disappears immediately. A spoiled product, on the contrary, will be loose. A finger enters it, as if in oil. In addition, a fresh piece of meat will never be sticky and slippery.

Knowing these indicators, it is easy to distinguish a good product from a bad and low-quality one.

Is the minced meat spoiled?

Inexperienced housewives are often lost when it comes to minced meat. How to understand whether the meat has deteriorated if it is not a whole piece, but a chopped semi-finished product in front of your eyes? Nevertheless, the freshness of minced meat is determined by the same indicators.

The product must be well inspected, sniffed and be sure to touch it with your hands. Only then can a final decision be made regarding its suitability. Take, for example, minced beef meat. It is not necessary that it is cherry red. During storage, the beef gradually begins to darken from the inside. This is due to the lack of direct access of oxygen. In the middle, over time, the stuffing may even turn brown. But this is quite normal. Prefabricated should not smell bad. This is a clear sign of a spoiled product. Here you must always remember that even in a fresh product there are bacteria. Therefore, in the presence of any suspicious aroma, it is better not to risk it. In conclusion, the forcemeat must be touched. If it is sticky, slippery or too wet, then no heat treatment will fix such a product.

Definition of pork freshness

Each type of meat has its own characteristics. For example, on the counter in the store is pork. How to understand that the meat has deteriorated? Here again, we need to recall the three main features.

By color, a piece of pork must be pale pink. A darker shade indicates that it is either not fresh, or the meat of an old animal is in front of you. In this case, it is better to refuse such a purchase. A dish made from such pork will be disgusting and will not give pleasure. If the meat is very pale, then growth hormones may have been added to animal feed. It is not safe to cook food from such products. If the appearance of the meat looks normal, then this does not mean that it does not need to be sniffed. Sometimes sellers try to hide an unpleasant smell with spices or table vinegar. The presence of any foreign odors suggests that the product is not as good as it seems. When pressed with a finger, pork, like any other meat, should be elastic. When buying a product on the market, one must not forget to check for the stamp of the sanitary inspection.

Characteristics of spoiled chicken

Poultry meat is no exception. It can also become unusable during prolonged and improper storage. How to understand that chicken meat has deteriorated? The inadequate quality of such a product is determined by the scheme already familiar to all. Firstly, the color of the meat changes from pink to gray. In small quantities, this is acceptable. The carcass can be boiled a little more. If there is very little natural shade left, then such a chicken can no longer be saved. Secondly, spoiled poultry meat has a characteristic unpleasant odor. It is very difficult to get rid of it, yes, and it is not necessary.

Thirdly, the skin of the damaged carcass will be slippery and sticky. A small plaque is formed on the surface in the form of a thin shiny film. Sometimes you have to deal with a finished product. For example, spoiled fried chicken has a smell of sulfur or rotten eggs. And no spices here will help. And another important sign is the presence of mold. Even the initial formation of fluffy formations of black or green color is a signal that the product is finally damaged.

Meat with a choke  always causes certain fears and conflicting feelings. You have to make a choice, eat it or throw it away. Most often the first option is used. However, in other countries, in particular, in southeastern cuisine, a slightly different approach is used, where meat that has rotted is considered a delicacy in some cases. The main thing is to process and cook it in a special way.

What if meat with a choke?

• The first thing to do is to inspect meat  and rinse it under cool water. If the process of decay is just beginning, then the “aroma” from the surface can easily be washed off. Next, cut the meat. If you do not smell a bad smell, then it is still edible.
• It is also recommended to keep this meat  about 20 minutes in a weakly concentrated solution of manganese. So the chance to get food poisoning comes down to almost zero.
• If after washing under water, meat  If it still retains a faint odor, then ordinary vinegar will help you, which will remove the remaining smell and serve as a preservative. After that, the meat can be cooked in any way.
• In the event that the decomposition has clearly begun, then in no case such meat  should not be eaten. You run the risk of getting into a hospital with severe food poisoning.
• If meat  acquired a greenish tint, then it immediately needs to be thrown out. You can’t eat such a product even for pets.

Stewed meat in southeastern cuisine

• The dubious freshness of the foods used for cooking is a strange feature of Korean, Chinese and Vietnamese cuisine. There are many products that undergo lengthy preparation before use.
• For example, Chinese “rotten eggs” are prepared by placing fresh eggs in a special solution for a couple of months. There they acquire a specific color of both protein and yolk, as well as a disgusting smell.
• Almost everyone tried sushi, but few people know how this product was prepared initially. And it was done like this: they took fish that underwent the fermentation procedure, and placed under its press mixed with rice, which helped to accelerate the process of decay.

The exact answer to the question is, is it possible to eat meat with a choke  still not. It all depends on fitness for such food and nutrition culture in general.

All housewives at least once in their life are faced with the problem of an unpleasant smell from meat. Of course, some try to kill its aroma with a variety of seasonings, and many just throw it away. Well, if it comes to a completely rotten product, but it happens that the meat smells for other reasons. For example, it is slightly damaged or stored incorrectly. Before you throw a meat piece into the urn, you need to understand the reason for its smell and consider options for its "revitalization".

Causes of Bad Meat Smell

The reasons why you may not like the smell coming from meat can be varied. Let's look at the main ones:

• it is rotten;
• slightly spoiled (meat with a choke);
• stored in the freezer in a thin bag or without it (meat can be saturated with extraneous odors);
• animal meat with a specific flavor.

How to get rid of the smell of meat if you have never tried to do it? At home, you can expel almost any odors that can spoil the cooked dish.

Spoiled meat

The simplest thing you can do with meat is to spoil it. There are women who live actively, so they just might forget to put the product in the refrigerator after defrosting. Or even forget that he was pulled out of the freezer. In many cases, meat begins to remind its existence of an unpleasant aroma. Do not rush to throw it away, we will try to save it.

If the meat is completely rotten, then, not sparing, throw it away. It is already impossible to get rid of the smell, and dishes prepared from it can poison all eaters. In order not to get into a hospital bed, it is better to buy a new piece, and the next time you will be more attentive.

In the meat appeared "darling"

This is the second version of the forgotten meat. In the event that the meat began to smell a little, it should not be thrown away. We will use all our knowledge on it to prepare a delicious dinner and protect those present at the table from stomach pain.

How to get rid of the smell of meat if it is slightly spoiled? The most common method is soaking. There are many ways and recipes for this procedure:

1. The meat must be "drowned" in cold water, add one tablespoon of vinegar (not acid, but nine percent). Keep the meat in this solution for about an hour, and after the soaking procedure, wash the piece well.
2. Instead of water and vinegar, you can use dry wine. The actions are the same: soak and rinse for an hour.
3. A more expensive way is to soak lemons in juice. After an hour of "bathing" we rinse.
4. If no wine or vinegar was found, then salt can be put in water. Only its quantity should be large (about 3 large spoons per liter of water). Soaking time is also an hour. Rinse required.
5. In slightly tinted manganese water, you can keep meat less - about forty minutes.

Pay attention to the size of the piece of meat. If it is large, then it must be divided into several parts.

If there is not much time for cooking, then you can do without soaking: thoroughly rinse the meat, chop, add a lot of garlic and onion, seasoning. But this recipe is only for those who love such spicy and spicy dishes.

Problem - Cellophane Storage

Bags - this is the same plastic that is able to give products, including meat, a "chemical smell." To avoid such a problem, use paper to store meat, and then wrap it in cellophane.

There is the option of impregnating meat with odors from other products. Such a "hodgepodge" not everyone will like.

How to get rid of the smell of meat if it is saturated with odors? Feel free to use all the tips for soaking. There are also several individual recipes for eliminating this type of smell:

1. Charcoal and salt must be diluted in water, put meat there. Keep in this solution for 3-4 hours. After this procedure, the meat will smell not of plastic or salad, but of wood.
2. Chamomile decoction. A tablespoon of a plant, water - a liter.
3. Grate meat with various herbs (cardamom, rosemary and other favorite seasonings). Leave for an hour.
4. Pour the meat slices with pomegranate juice.

All these methods are aimed not only to remove unpleasant aromas from meat, but also to make it even more tasty and soft.

How to get rid of the smell of mutton meat?

Lamb is a favorite meat of many people. It is juicy and soft, excellent in taste, it contains the smallest amount of cholesterol. Therefore, housewives prefer to cook from it.

But there is a moment: the meat of the sheep does not smell unpleasantly, but you will have to tinker with the ram. That the dish was not spoiled by an unpleasant odor, the meat must be processed correctly. So, we fight with a ram smell:

1. The first thing to do is to remove all fat. It is he who gives meat such a smell.
2. Small pieces need to be grated with all kinds of seasonings: garlic, herbs, seasonings. All this put in the refrigerator for 2-3 hours.
3. Instead of pickling, you can boil lamb for a long time in a broth with carrots, onions and seasonings. It will take at least three hours.
4. Soak for two hours in water with adjika, pepper, salt and garlic.
5. Pour the meat with water, boil, drain the broth. Repeat three times. Along with boiling water, the smell will go away.

But do not forget: choose the right method of getting rid of the smell of meat. So, if you are going to cook kebab, then you should not cook meat.

Rabbits are not only valuable fur

Rabbit meat is really delicious. But if the animal didn’t eat properly during life or it was not so slaughtered, then the meat acquires a peculiar smell and the same aftertaste. How to get rid of the smell of rabbit meat? Consider the two most effective ways:

1. Put the meat in a large enameled bowl (the bowl is suitable), fill it with cold water and put it in the refrigerator or other cool place for twelve hours. For more time you can, for less - no. After that, the meat will become normal.
2. If you do not have half a day to soak, then pickle! Take tomatoes, olives, kefir, wine and juniper. Mix everything with meat and leave for an hour. After a marinade with such a composition, even the meat of an old rabbit will become soft.

How to get rid of the smell of pork meat?

Those people who themselves are engaged in the cultivation of pigs, usually do not face the problem of an unpleasant smell from meat. But if you do not belong to them, then there is the opportunity to purchase a piece from an improperly grown boar.

You can check this meat still on the market using a lighter. If the meat is smelling, then from a hot fire it immediately gives itself an unpleasant ammonia scent. But if you did not check it, and in the kitchen he had a smell, then you can try to soak the meat.

To do this, you will need a lot of milk and time. First, as well as from lamb, cut off all the fat and lard. Cut into thin slices, fill with milk. Soak will have to be soaked for at least twelve hours, while milk must be changed every one and a half to two hours.

But it’s not so easy to get rid of the smell. After soaking, do not spare the seasoning. The more seasonings - the less taste and bad smell.

Wild boar meat

The wives of hunters have a hard time. The husband continually brings a variety of delicacies to the house: venison, bear meat, game and, of course, wild boar meat.

From the smell of the latter, you can simply faint if it is not a female. After all, the boar, running through the forest, does not suspect that one day he will fall on a cutting board. Therefore, the animal does not care about its diet, and it is not able to get rid of the part of the body that causes the future unpleasant odor from meat.

So, if you have boar meat in your kitchen, you need to take some measures in order to remove the smell:

1. The meat must be soaked in a solution of vinegar - not more than two percent. You spend a little time - a maximum of four hours.
2. You can also soak the meat in milk, like pork. Less time is needed - six hours, with a milk change in two hours.

If soaking does not cope with the smell, then repeat the procedure. After that, use seasonings.

Goat meat and its smells

How to get rid of the smell of goat meat? It is almost impossible. The owners of this animal had to take care not only of castration, but also the correct slaughter. If the meat smells terribly, then it is better to refuse to cook it, because even the most spicy seasonings will not completely remove the smell.

If you feel sorry for throwing away this product, you can try rubbing it with sugar and salt, holding it for a couple of hours, and then soaking in a solution of vinegar for four hours, changing water every hour.

When cooking such meat, do not spare the garlic, mustard, adjika and herbs.

Now you know how to get rid of the unpleasant smell of meat. We hope that this article will be useful to many housewives and will help them avoid the additional costs associated with buying a new piece of meat. Just eliminate the odor already in the refrigerator!