Expert: Carol Schlitt - 6/29/2006

Question
Please give me some indicators for raw, refrigerated, meat that has spoiled and is not safe to eat. My husband believes that the slightest color change indicates spoilage. I disagree with him. However, neither of us have any expertise in this area, even though we think we are! LOL!

Answer
Hi Connie,

Good question -- and I hope you bet your husband -- because you win!!!

Change in color alone does not mean the product is spoiled. Meat naturally goes from bright red to brown or grey as it ages in the grocery store or in your refrigerator. Color changes are normal for fresh meat.

The key is when other spoilage indicators start to be present in addition to the color changes such as an off odor or the meat is sticky, tacky or slimy. If meat has developed these characteristics, it should not be used.

So, brownish meat without accompanying odor or slime is still safe to cook and eat. While it may not be as flavorful, it is not harmful.

A good rule of thumb is to use meat purchased at the grocery store within 2-3 days or freeze it for future use. Within 2-3 days you'll start to see color changes, but not the other food spoilage changes of slime or off odors.

A good website for an explanation of meat spoilage is from Purdue University: http://ag.ansc.purdue.edu/meat_quality/spoiled_meat.html

And another good website is the Food Safety and Inspection Service:  http://www.fsis.usda.gov/Fact_Sheets/Color_of_Meat_&_Poultry/index.asp

If you have additional questions, please let me know.

Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension