Can people eat slightly rotten meat? How to get rid of the smell of meat

Eating expired, perishable meat products is the main cause of meat poisoning. Depending on the storage conditions, qualities, there are several types of decay, decomposition of meat:

Sunburn - meat carcasses lie on top of each other in a warm room or are not plucked for a long time. Appears bad smell hydrogen sulfide, the meat turns gray. If the process has not reached deep tissues, then you can simply chop it finely, ventilate it, it will become usable;
Fermentation - characterized by a change in the normal environment to acidic. Due to the development of fungi, the process can transform into decay. Raw meat has an unpleasant sour smell, becomes grayish-white;
Rotting - the decomposition of protein under the influence of harmful bacteria, most often causes spoilage of the product. Sometimes even storing the carcass at low temperatures does not save the product from rotting if the animal was sick, tired or poorly managed. The main differences are an unpleasant odor, friability of the bones, an unnatural gray color of the pulp;
Mold - the appearance of harmful fungi on the surface and inside the product that produce toxins. Their appearance is facilitated by violated storage rules - high humidity, lack of ventilation, high density between carcasses.

Rotten, rotten meat causes a severe form of poisoning. You ingest hundreds of E. coli or staph bacteria.

While inside, they begin to produce poison - it becomes inflamed gastrointestinal tract, metabolism is disturbed, all vital processes of the body are slowed down.

Stale meat causes different forms intoxication. Meat poisoning differs in the type of harmful bacteria.

Types of meat intoxication:

Salmonella. The product is poorly processed, the meat of an infected animal was used. How many hours does it show up? The incubation period is from 5 to 24 hours. Belongs to the category of severe intoxication. The main danger is dehydration, exhaustion of the body, sepsis and death;
. The extreme degree of intoxication with a spoiled meat product - canned food, stews, sausages. The incubation period is from 4 hours to 5-7 days. Disrupts work respiratory system, visual apparatus, digestive tract. In 65% of cases, death occurs;
Typhoid, paratyphoid. Bacteria get into raw meat from a human carrier of the virus who does not comply with sanitary norms. The incubation period is long - from a week to a month. First, the small intestine, liver and spleen are affected, then general symptoms of a viral infection are observed. Potential Hazard- the development of meningitis, arthritis, bacterial endocarditis;
Which contains enteroviruses. The incubation period is from 4 hours to 2-3 days. All the symptoms of food poisoning are observed, causing emaciation. Detoxification at home is impossible, urgent hospitalization is required.

Symptoms and forms of poisoning

Infectious agents living in poorly processed , rotten meat, affect the body in different ways, so it is customary to divide the symptoms based on their form.

Signs of Salmonella Intoxication:

Sharp, severe pain in the center of the abdominal cavity;
uncontrolled vomiting of blood, nausea;
Diarrhea, liquid feces mixed with blood;
Temperature 38-40 degrees;
Severe attacks of headache, possibly inhibition of reaction, clouding of consciousness.

At the stage of initial development, only laboratory tests of urine and blood of the victim will help to distinguish the symptoms of salmonella meat poisoning from E. coli.

Symptoms of botulism:

Weakness in the muscles (it is difficult to clench a fist, simple walking is difficult), disruption of the visual apparatus (clouding of the picture, flies, bifurcation of objects) are the first signs of botulinum toxin damage;
Slowing down breathing until it stops;
It is impossible to swallow not only food, liquid, but also saliva due to the abundance of vomit;
Slurred speech, confusion, dizziness.

How does bacteria change health rotten meat- typhoid, paratyphoid, staphylococcus:

The lymph nodes of the small intestine thicken, increase in size;
The growth of the lymph nodes of the abdominal organs causes pain in the abdomen;
Violated coordination;
The pupils are enlarged, they react badly to light;
Strong headache;
Fever with chills;
Hallucinations, delusions;
In the future, paralysis and paresis may appear.

If the meat eaten contained enteroviruses, the following symptoms are observed:

Vomiting, nausea;
Liquid stool;
Weakness due to dehydration, exhaustion of the body;
The temperature rises.

The general set of features that is characteristic of any species:

From the digestive tract - vomiting, nausea, diarrhea, loss of appetite;
On the part of the sense organs - impaired vision;
From the side central nervous system- blurred speech, headaches, dizziness, fatigue;
From the musculoskeletal system - weakness in the muscles, loss of balance, impaired coordination;
On the part of the respiratory apparatus - shortness of breath or slowing of breathing with its subsequent stop;
Others - dry mouth, hoarseness, increase or decrease in temperature.

First aid and treatment for poisoning

If you have noted poisoning in yourself or a friend, you must urgently do a gastric lavage.

Dilute 2-3 tsp of soda in 1 liter of water, give the victim a drink, artificially induce vomiting by pressing on the tongue or the root of the tongue with a spoon. Repeat until only pure water comes out without impurities. After flushing is complete, do the following:

Give an absorbent - " Activated carbon”, “White coal”, “Smektu”;

Take a laxative magnesium sulfate;

Do not eat anything for a day, only drink warm, clean water in small portions.

What if after emergency assistance did the victim get better? call ambulance requiring urgent hospitalization. If the victim has stopped breathing, give artificial respiration immediately.

Meat intoxication causes serious damage to the body, so the patient must follow a therapeutic diet, drinking regimen.

What you can’t drink - alcoholic drinks, soda, they put an additional burden on the damaged digestive system. About food with saturated fat and protein should also be forgotten for 2-4 days after intoxication.

If a person feels only mild symptoms of food poisoning, the temperature does not rise, there is no threat of respiratory arrest, the development of complications, then the treatment of meat poisoning is carried out at home. It consists of therapeutic diet taking medication (for pain)

Medical diet menu:

First day. Starvation. Plentiful drink;
Second day. If the victim gets better, then you can give rice, oatmeal, buckwheat porridge on the water, wiped vegetable soups, vegetable stew. Not recommended for eating raw vegetables, fresh juices;
Fifth day. Gradually increase the content of protein, fat within acceptable limits. For example, let's have some cottage cheese or one boiled egg.

After a week, if the state of health improves significantly, you can return to a normal diet. But it is better to avoid fast food, foods high in fat and preservatives.

When hospitalization is necessary:

With intoxication with the meat of a child, an elderly person, a pregnant woman;
If vomiting and nausea cannot be stopped;
If dehydration cannot be avoided;
If acute, infectious meat poisoning is suspected - typhus, E. coli or botulism.

Principles of inpatient treatment:

The water-salt balance is restored with the help of the Regidron solution, injections of Acesol, Trisol are introduced;
If there is no high temperature, sorbents are used as a binder that removes toxins from the body - Black Coal, Polyphepan, White Coal, Smecta;
To relieve spasms are prescribed - "No-Shpa", "Drotaverin", "Papaverin";
If the poisoning is of a mixed nature, a course of antibiotics is prescribed;
To stop vomiting, to normalize the stool, the patient is given antiemetic, antidiarrheal tablets, solutions.

Meat poisoning: prevention

It is easier to avoid meat poisoning than it is to be treated for a long time, to recover from it. To do this, you need to follow a number of preventive measures:

Buy meat only at certified points of sale, from reliable sellers;
If you buy on the market, then only on the one that is controlled by local governments. Be sure to ask the expiration date, whether the storage rules are followed, where the goods came from;
In supermarkets, look at the packaging, buy only from trusted manufacturers;
Pay attention to the appearance - a gray-white tint, an unpleasant smell are the first signs of spoiled meat;
Heat thoroughly. Unfortunately, some livestock infections ( anthrax, tuberculosis, glanders) do not die even with high temperatures, Be carefull. The risk with proper handling is lower;
Store in the freezer. Do not re-freeze - tissues disintegrate, lost the nutritional value, deteriorating quality;
Be sure to wash the meat in cold water, and drain the first broth during cooking;
If it is not possible to immediately cook chilled meat, butcher it and freeze it.

Sometimes sellers deliberately hide the poor quality of the goods, so you can get poisoned already ready boiled meat. How to recognize a poor-quality product:

An unnatural red, bluish tint indicates either the painting of the carcass, or the treatment with chlorine or other substances. Cut off a piece of meat if it turns out to be dirty gray inside - the product was intentionally dyed. Chlorinated meat has an unhealthy blue color; when cooked, the broth gives off a lot of chlorine;
Avoid ready-made semi-finished meat products, cuts with an abundance of spices, salt. They can be used in large quantities in order to hide mold, fermentation;
Better buy frozen meat without re-freezing. To check, attach a paper napkin to the pulp, if it is immediately saturated with meat juice, then it has already been thawed and frozen several times.

Video: signs of stale meat

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 bad 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 wouldn't hurt allspice and thyme. 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 remedy, use pharmacy chamomile. 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 down 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

AT 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 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.

Meat, like any other product, cannot stay fresh all the time. Over time, under the action of various enzymes, microorganisms, and molds, it deteriorates and becomes unsuitable for human consumption. Any hostess should be able to identify a low-quality product. But how do you know if the meat has gone bad? Tips to help you deal with this issue. 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 products should not be used. This may lead to undesirable consequences. Novice housewives in such cases ask the same question: how to understand that the meat has gone bad? They can answer it experienced professionals or those who often face a similar problem. According to them, there are three main indicators of the freshness of meat:

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 there are bones or joints in a piece of meat, then they should be white. For fatty layers, a yellowish tint is acceptable.
Smell. When buying a product in a store, you definitely need to smell it. But how do you know if the meat has gone bad? Usually an external examination is not enough. Here we must remember that fresh meat practically does not smell, with the exception of a slight shade of milk. Any extraneous "flavors" indicate poor quality product.
Consistency. How do you know if meat has gone bad? To the touch, fresh meat should be elastic and fairly dense. The fossa, which is formed with light pressure by hand, usually disappears immediately. A spoiled product, on the contrary, will be loose. Your finger goes into it like butter. 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 bad and poor quality.

Is the stuffing spoiled?

Inexperienced housewives are often lost when it comes to minced meat. How to understand if the meat has gone bad if there is no whole piece, and the crushed semi-finished product? However, the freshness of minced meat is determined by the same indicators.

The product must be well examined, smelled and be sure to touch it with your hands. Only then can a final decision be made as to its suitability. Take, for example, minced meat from beef meat. It doesn't have to be cherry red. During storage, beef gradually begins to darken from the inside. This is caused by the lack of direct access to oxygen. In the middle, the stuffing may even turn brown over time. But this is quite normal. The semi-finished product should not smell bad. This is a clear sign of a damaged product. It must always be remembered here that even in fresh product there are bacteria. Therefore, in the presence of any suspicious aroma, it is better not to risk it. In conclusion, minced meat must be touched by hand. If it is sticky, slippery or too wet, then no amount of product will fix it. heat treatment.

Determination of pork freshness

Each type of meat has its own characteristics. For example, there is pork on the counter in the store. How do you know if meat has gone bad? Again, there are three key points to remember here.

The color of the piece of pork must be pale pink. A darker shade indicates that it is either no longer 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 prepared from such pork will be disgusting in taste 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 meat looks normal on the outside, this does not mean that it should not be smelled. Sometimes sellers try to cover up an unpleasant odor with spices or table vinegar. The presence of any foreign flavors indicates 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 the presence of a sanitary inspection stamp.

Characteristics of spoiled chicken

Poultry is no exception. It can also become unusable with prolonged and improper storage. How do you know if chicken meat has gone bad? The inadequate quality of such a product is determined according to the scheme already familiar to everyone. First, the color of the meat changes from pink to grey. AT small quantities this is acceptable. The carcass can be cooked 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. Getting rid of it is very difficult, yes, and it is not necessary.

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

It's easy to tell when food is completely spoiled. When mold has grown on a product, it is obvious that things are not going well. But the signs of food spoilage may not be so obvious. And eating spoiled food can cause serious food poisoning, so it's important to make sure your meals are prepared with fresh ingredients.

How food spoils

Corruption food products does not happen by chance. This is a natural process. To understand how to preserve food quality and prevent spoilage, we need to know what can cause it.

Foodborne infections such as E. coli and salmonella are responsible for millions of cases food poisoning in year. Most of these cases are the result of eating spoiled meat.

Check the color of the meat. Good poultry meat can be bluish-white to yellow in color. The optimal color of raw pork is greyish-pink. Ground beef can be trickier. Most people associate fresh Ground beef with bright red color. However, this reddish color is not the natural color of fresh beef, it is the result of exposure to air on the meat. If fresh ground beef in vacuum packed, its color will be purplish red. Contrary to popular belief, just because ground beef turns brown doesn't mean it's bad. The meat of old animals is darker than that of young ones.
The smell of meat. This is probably the easiest way to tell if meat is bad. If it smells rancid or just plain unpleasant, don't eat it. Raw poultry meat has a more specific smell, but when it starts to spoil, a putrid smell appears.
Take the time to feel the meat. Spoiled meat often has a slimy texture, which is a sign that bacteria have begun to multiply on its surface. Poor meat, especially poultry, can also become sticky and viscous.

Whatever was good hostess, but anyone can have a similar trouble - in the kitchen and in the refrigerator it smells unpleasantly of beef or pork. How to get rid of meat smell?

First you need to inspect the refrigerator and freezer, find and carefully examine it. Perhaps the situation can be improved. For example, in the refrigerator there is simply old meat. How to get rid of the smell?

Ways

If the meat is not rotten, but just old and smelly, you can try to cook it after processing it. If the process of decay has just begun, the product can still be saved. There are several ways to get rid of the unpleasant smell of meat:

You can pickle the product in red wine by adding various strong-smelling spices - thyme, rosemary, dill, basil;

Not bad beats off any smells mustard. You can coat a piece of meat with it, leaving it like that for a couple of hours;

Also perfectly eliminates the smell of garlic. They can rub meat;

Wonderfully help to destroy strong meat saline solution or pomegranate juice;

You can soak the product in milk for a couple of hours, repeating the procedure once or twice;

Cold chamomile decoction with a pinch of sugar. You need to put old meat in it for half an hour. This procedure will help eliminate the smell.

After using all the marinades, the meat should be thoroughly washed in cold water and deep fried. However, if the product is hopelessly damaged, it is better not to risk it. After all, heat treatment in this case will not help. Meat like perishable product, exposed to the rapid destructive action of putrefactive bacteria. Spoiled, of course, is not suitable for consumption.

If the smell on the dishes ...

Now let's talk about how to get rid of the smell of meat on cutting board or a knife? For this, it is necessary to process hot water with detergents or soda. The dishwasher does an excellent job of eliminating unpleasant odors.

If the smell in the fridge...

And how to get rid of the smell of meat that has absorbed in the refrigerator?

A simple remedy that quickly gets rid of any unappetizing odors in the refrigerator helps well. It is necessary to put a saucer inside either with sliced \u200b\u200bof lemon or orange slices, or with coffee beans and freshly ground coffee. Handles odors well baking soda. It is placed in an open container in the refrigerator for several days. It absorbs all foreign flavors. You can buy special napkins in the store that absorb odors and put them in the refrigerator.

More efficient ways

If these means of result have not brought, it is necessary to pass to more serious measures.

First you need to turn off the refrigerator. Then wash it. For effective, there are several excellent proven methods:

A solution of any detergent that is used in the kitchen;

Solution lemon juice in water in a ratio of 1:1;

Soda solution - prepared from a couple of tablespoons of soda and a liter of warm water.

The empty refrigerator is thoroughly washed with any of the above solutions, the walls are wiped dry. Only then can the device be connected to the network and filled with products.

Everything seems to be done correctly, but an unpleasant aroma is still in the air. How to get rid of the smell rotten meat hurry up?

Lemon (peel and juice) will help!

Probably, the product has deteriorated badly and completely soaked the inside of the refrigerator with its smell. So, it is worth using potent means. One is to make a solution out of the juice and peel of one lemon and water. This solution must be warmed up and kept warm in the refrigerator.

After that, the device closes for five to ten minutes. During this time, plaque on the walls, particles of dried food, and possibly rotten meat, which emit a stench, begin to soften. Then it is gently washed with soda solution. To enhance the effect, you can wipe the already dry walls of the refrigerator with dry soda poured onto a sponge.

ammonium chloride

If the meat is rotten, how to get rid of the smell? The solution also helps a lot. ammonia. It not only acts on aromas, but also destroys bacteria. It only takes a few drops of ammonia per liter of water to clean the refrigerator. However, then for a day it should be ventilated, it should not be filled with food and the doors should not be closed.

Perhaps you should carefully review all the products from the refrigerator and freezer. After all, food without packaging could absorb the smell of spoiled meat, bacteria could start in it.

The refrigerator should be cleaned twice a month. Then the question is how to get rid of the smell rotten meat or any other bad smell, will not stand.

washing the sink

Everything is done - the refrigerator is washed, the products are sorted out, but the unpleasant aroma still hovers in the kitchen. Probably, the meat gave off a smell while it was defrosting in the sink, bloody liquid was in the siphon of the glass, and now the sink is the source of this fetid odor. How to get rid of the smell of rotten meat in the sink? Pour a glass of soda into the sink and pour large quantity boiling water - 3-5 liters. will happen chemical reaction. Adhering particles of fat will move away from the walls of the sewer pipe, and the meat smell will go away. Then you need to rinse the sink with hot water.

Get rid of indoor odor

How to get rid of meat smell? You need to do some serious cleaning. Need to wash the floor with a disinfectant detergent containing chlorine. After washing, the kitchen must be thoroughly ventilated. The walls of the furniture also need to be wiped down. For this, any diluted in water is suitable. After all, fat settles on the walls, and it absorbs odors. Clean furniture surfaces will help you get rid of unpleasant odors faster.

Smell in the microwave

It happens that the unappetizing smell of meat comes from the microwave. It probably hasn't been washed in a long time. It has accumulated a large number of food particles that gradually rot, creating a persistent unpleasant odor. Therefore, the microwave must be washed using the same products as for the refrigerator. Then a chopped lemon is placed in a clean device, a container of water is placed, the stove is turned on for three minutes. In order to avoid problems with odors in the microwave in the future, it is better to use a special plastic cap when heating food.

Conclusion

Now you know what to do if the meat is rotten. How to get rid of the smell? It is quite simple, using the detergents or improvised means available to any hostess. However, it is better not to bring things to a disaster with meat products, but in a timely manner to monitor the condition of the products in the refrigerator and freezer.