If the minced meat smells a little sour, can it be cooked?

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

• completely rotten;
• a little spoiled;
• it was in the refrigerator in a plastic bag and developed an unpleasant odor;
• a rabbit that was not fed properly or was slaughtered incorrectly;
• boar pork;
• lamb with a peculiar smell.

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

Eliminating the stale smell of different types of meat

In some cases, traditional methods of getting rid of odor are powerless. For example, the meat of a boar or wild animals: wild boar, elk, hare - initially smells unpleasant. Therefore, a number of special manipulations are required.

Removing odor from boar meat

You are unlikely to find boar tenderloin in stores, since it is not raised for slaughter on an industrial scale. If there is a hunter in your family who can bring the carcass of a wild boar into the house, then you are very familiar with its scent, so you need to know how to remove the smell of boar from pork meat by soaking the pulp in a vinegar solution (no more than 2%). After preparing the vinegar marinade, put parts of the wild boar into it and leave for 4 hours. In the same way, you can remove the smell from the meat of a domestic boar.

Pork and lamb

You can detect the ammonia smell from pork even when purchasing it. Heat the selected piece with fire from a lighter: if there is a characteristic odor, refuse to purchase. Not everyone knows how to get rid of the smell from pork meat once it has appeared at home. You need to stock up on a lot of milk and patience. Remove all fatty particles from the pulp, cut into portions and soak them in milk for 6-8 hours, changing the liquid every 2 hours.

The same should be done with lamb. Carefully remove the fat from it, cut it into small pieces and put it in milk. Don't forget to drain the milk and add fresh milk every 2 hours. When starting to prepare the soaked pieces, do not skimp on seasonings, otherwise a thin trail of aroma will be felt.

Let's revive rabbit meat

Rabbit meat is tender and tasty, but sometimes you come across a carcass with a specific smell. To remove the unappetizing “aroma” you need to put it in a deep saucepan, fill it with cold water and keep it in the refrigerator for at least 12 hours. If you don’t want to wait that long, you can use marinating.

For the marinade you will need:

• lemon – 1 pc.;
• orange – 1 pc.;
• garlic – 5-6 cloves;
• mayonnaise – 100 g;
• Ground black pepper and salt - to taste.

Orange sauce
Preparation:

1. Chop the garlic. Mix it with salt, pepper and mayonnaise.
2. Cut lemon and orange into thin slices.
3. Coat the rabbit carcass with mayonnaise and spices. Cover with citrus circles and wrap in foil. Transfer to the refrigerator and leave for 1 hour.

After this procedure, rabbit meat acquires amazing citrus freshness and piquant taste. The same can be done if you have a wild hare.

Complex goat meat

Goat meat is perhaps the most finicky meat in terms of odor control. If the goat was not castrated, and even slaughtered incorrectly, then it will smell terrible. Professionals advise not to mess with such a product and get rid of it immediately. If you have a strong desire to enjoy a goat meat dish, get ready for a complex odor elimination process.

To begin, rub the pulp with salt and sugar, leave for 2 hours, then soak in a vinegar solution for 4 hours (the water and vinegar must be changed every hour). When starting to cook, add more garlic, adjika, mustard, and spices to the dish. Perhaps they will kill the disgusting smell.

Specifics of lamb

If it is not a sheep, but a real ram that falls into the hands of the housewife, an unpleasant smell spreads throughout the kitchen. However, this does not mean that the chosen dish will be spoiled. In fact, the tender, juicy flesh will be delicious if cooked correctly. You should also take into account the low cholesterol level - in this parameter, lamb meat is superior even to beef.

Until a year old, lambs do not cause such troubles. There are some steps you need to take next.

1. Completely cut off the fatty patches that mostly create the problem.
2. Small pieces rubbed with spices, herbs and garlic are infused in the refrigerator for at least two hours.
3. Instead, you can boil the 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, will turn a piece of meat into a flavorful preparation in 2 hours.
5. Leave to soak for several hours in salted water, adjika diluted in boiling water, dry mustard, allspice, garlic, and then rinse.
6. Pour in cold water, boil, drain the water and repeat the process 3-4 times. Hot water will remove the smell.

You need to choose one and options depending on the future method of use.

Suffocated in a bag - what to do

For various reasons, the product may turn sour in cellophane. Not all meat can acquire flavor: fatty meat and chicken skin are most prone to acquiring “aroma.”

This may be due to faulty operation of the freezer or carelessness of the housewife. Is it possible to save spoiled meat?

Follow the meat washing methods described above. If you are not going to cook it right away, then cut it and put it in a clean container. If you decide to cook it right away, it is best to boil it, you need to do this with two onions: the meat broth will spoil, but the meat will be very tasty and sweetish from the onions. Pork lends itself especially well to this method.

Smells sour, contains very little meat

On the evening of July 13, 2022, I bought minced pork and beef “Lyubitelsky” from. I rarely buy such semi-finished products - and for good reason.

I opened it and immediately got a surprise from Miratorg. The minced meat smells sour, the smell is somewhat similar to vinegar. In the official VK group, the manufacturer responded with the same dissatisfaction, saying that these are supposedly gases that help the meat to be stored well.

As you understand, the gases have not evaporated anywhere. In the frying pan, the minced meat continues to smell sour, but when heated, a strong smell of pork fat is added. is felt stronger than the smell of onions with which the minced meat is fried. It’s impossible to eat, I threw it away.

I definitely do not recommend this company's products. I bought it because it’s almost “local” - the production is an hour away. If the package says "pork, beef", I expect there to be pork and beef inside. But the guys can’t cope; it doesn’t even look close to high-quality minced meat.

For what reason can minced MEAT be bitter?

There are at least two possible answers here:

1. Minced meat may taste bitter if a lot of onion, garlic or spices have been added to it. That is, you bought it, decided, for example, to make cutlets out of it, added garlic, onion, black pepper, tasted it - and it tasted bitter. Of course, vegetables and spices are good, even wonderful, but you need to know in moderation in everything and add them to the minced meat little by little, testing periodically and better in accordance with the recipe of the dish.
2. It may also taste bitter if it is made from meat that has been exposed to bile. Unfortunately, this sometimes happens when cutting a carcass, and unscrupulous producers, in order not to lose profit, add meat spoiled by bile. Yes, the meat can be the freshest, but the minced meat from it will definitely taste bitter and, alas, there is no escape from this.

How to check the freshness of minced meat?

I bought minced meat, its smell bothers me. Maybe you can tell me how I can verify the freshness/staleness of the minced meat?

Woman.ru experts

Find out the opinion of an expert on your topic

Yakovkina Yulia Alexandrovna

Psychologist, CBT therapist. Specialist from the site b17.ru

Varvara Mayorova

Psychologist. Specialist from the site b17.ru

Vladislav Andreevich Artyomov

Psychologist, Psychologist consultant. Specialist from the site b17.ru

Tropina Natalya Vladimirovna

Psychotherapist. Specialist from the site b17.ru

Nevzorova Sofya Igorevna

Psychologist. Specialist from the site b17.ru

Egorova Anastasia Vladislavovna

Psychologist. Specialist from the site b17.ru

Juran Marina Vladimirovna

Psychologist, Family child psychologist. Specialist from the site b17.ru

Stepanova Daria Petrovna

Psychologist. Specialist from the site b17.ru

Ziganshin Vladimir Vladimirovich

Psychologist, Psychotherapy Sexology Supervision. Specialist from the site b17.ru

Spiridonova Nadezhda Viktorovna

Psychologist. Specialist from the site b17.ru

If the smell bothers you, it's better to throw it away. Why take the risk?

1, I won’t throw it away. I'll take it back. A year ago there was such a situation, the money was returned without any problems, the store was not far from home. Just wondering if there are any ways to check freshness other than relying on smell?

fry cutlets and eat If at 3 o'clock in the morning the diarrhea is profuse and breaks out. that means the minced meat is good. In general, it’s better to return it and throw it away!

We recommend reading: When to Harvest Cauliflower and How

What does it smell like? rotten meat? maybe the refrigerator is not cleaned well and it smells like a refrigerator (for example)

4, it seemed that the smell was slightly rotten. I opened it as soon as I came from their store. I hope the refrigerators are cleaned regularly)))

Related topics

Well, if it’s rotten, I wouldn’t cook with it. What are you going to cook?

It’s better not to eat anything at all than to eat rotten minced meat, author, throw it away. business then)

7, potato casserole))

Well, of course you can cook it, but realizing that it smelled like rotten stuff, you still won’t eat it. Once you can take it to the store, bring it, they won’t take it, feed it with this fash))) How can you sell spoiled food, is there really no merchandiser.

9, who cares what you cook, it won’t make it fresher)

Jo, I was just wondering if I could cook it for dinner too)))

10, what can we do, our stores are unscrupulous.

13, well, not all. I myself worked in retail trade, where they were very strict with products, and they monitored expiration dates conscientiously.

The question is what this stuffing consists of. If it is ground with the addition of crushed skin or chicken skin, the smell may be initially unpleasant. The same goes when adding eyes, udders and tripe. ps After the stories of a friend who makes dumplings, I don’t even go close to dumplings, ready-made minced meat, or pancakes with meat.

Eyes. what a horror. The hide, skin, udder, and entrails can still be tolerated. On the other hand, they need to put all this somewhere, and also get stuffed. Well, I bought similar minced meat. it was not quite red, pink with gray splashes, at least the meat was not entirely fresh, and besides, there was a lot of veins and cartilage. In general, I know places where the minced meat is good, and I buy it there. Or I grind it myself in a meat grinder - then I already know what kind of meat it is from.

We once devoured cutlets and stale minced meat, as someone already wrote here, and then the whole family stood in line for the toilet for half the night. It was funny

Minced meat with an unpleasant sour smell - can it be cooked?

I had this question yesterday, although after some thought I decided to throw it out.
But today they told me that it’s okay, it would have been fried anyway. Have you ever cooked with this kind of minced meat? Of course, it’s better to throw it away, as they say, “if you’re not full, you won’t get enough,” and stomach upset will result from food prepared from it. I also had this happen with meat, I probably could have added more spices and fried it more, but I didn’t want to, I was afraid. Of course, you could not throw it away if you are trying to save money and paid money for it. And it could smell sour because it contains onions and it gives this reaction when the minced meat sits. And it could be well overcooked , add spices and garlic and then there will be no smell, boil pasta with it and eat with it.

Or it could be subjected to heat treatment and made into meatballs from the entire quantity and boil them in a separate container or fry them well under a lid, make a tasty gravy for them and prepare a side dish, buckwheat and also rice are suitable for this, you can make puree.

If the smell has already started, then it’s not normal, as they say. Accordingly, such minced meat has already begun to deteriorate with might and main. There are other ways you can be poisoned by meat products. I remember our teacher at the institute was poisoned by a cutlet, which he ate in the institute cafeteria until the intensive care unit. I wouldn't risk it even with processing. I don’t want to scare you, but with such a product as spoiled minced meat you can even get worms. I don’t advise you to do anything at all other than throw it in the trash; after that you can spend more on medicine than on the minced meat itself. Correctly, the author Cinnamon says that the processing is not complete and everything harmful will remain. Throw it away.

If the minced meat does not inspire confidence, it smells unpleasant, then it’s better not to play Russian roulette - I’ll get poisoned, or maybe it will spread, I won’t get poisoned. A bad smell appears if the minced meat begins to deteriorate. It’s a shame, of course, and a pity, but it’s better to take it and throw it away. If it’s really bad and the taste is unpleasant, we’ll only ruin the dish.

It is better to throw away such minced meat, since it is clear that bacteria have already settled in it and have begun their active activity. And it is extremely easy to get poisoned by meat or minced meat with a sour smell. Believe me, it is much more difficult to restore the microflora of the stomach later. At the same time, you will save 200 rubles on minced meat, and then spend about 500 rubles on medicines for the pancreas, for diarrhea or to cleanse the stomach. So sheepskin is not worth the candle. Well, the restaurant, of course, won’t throw away such minced meat! It will be cooked! They’ll fry it harder, there’s more garlic and spices, and you won’t really understand what you’re eating (but this is a catering service, where the cooks will quickly take you home, and then they’ll cook the scraps).

I had this question yesterday, although after some thought I decided to throw it out. But today they told me that it’s okay, it would have been fried anyway. Have you ever cooked with this kind of minced meat?

Possible reasons

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

• completely rotten;
• a little spoiled;
• it was in the refrigerator in a plastic bag and developed an unpleasant odor;
• a rabbit that was not fed properly or was slaughtered incorrectly;
• boar pork;
• lamb with a peculiar smell.

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

Chicken fillet. Where does the vinegar smell come from? Good morning. Fragment of the release dated 04/03/2017

“Why does chicken sometimes smell like vinegar?” Several TV viewers came to us with this question. We bought three samples of chilled chicken fillet from different brands and went to the meat industry research institute. Here you don’t rely on your own instincts. What and why a product smells is determined by the “Electronic Nose” scientific device. To analyze the smell, the electronic nose only needs three grams of the product. The expert takes two samples from each sample for a more reliable result.

The device takes the test tubes and heats them to 50 degrees. The product begins to smell more intensely. A thin needle pierces the lid of the container and selects the gas environment above the product. On the screen we see the result of the study in the form of a graph. Using it, an expert can say with confidence whether the fillet is fresh or not... Was it treated with any chemicals? And even determine the degree of ripening of meat. In this case, no vinegar was found.

If you detect a faint smell of vinegar, then most likely the manufacturer used peracetic acid to treat poultry carcasses with antimicrobial properties. It is not prohibited. But it is better that the chicken fillet does not have any foreign odors.

Suffocated in a bag - what to do

For various reasons, the product may turn sour in cellophane. Not all meat can acquire flavor: fatty meat and chicken skin are most prone to acquiring “aroma.”

This may be due to faulty operation of the freezer or carelessness of the housewife. Is it possible to save spoiled meat?

Follow the meat washing methods described above. If you are not going to cook it right away, then cut it and put it in a clean container. If you decide to cook it right away, it is best to boil it, you need to do this with two onions: the meat broth will spoil, but the meat will be very tasty and sweetish from the onions. Pork lends itself especially well to this method.

The problem is storage in cellophane

Polyethylene bags contain recycled cellulose, which gives products a strong “chemical” smell.

Beef in cellophane is saturated with the odors of other food products in the refrigerator

It is not recommended to store lamb, beef and pork in cellophane because the product begins to become damp and moldy. Before you put the meat in a plastic bag, you need to wrap it in thin paper.

Beef in cellophane is saturated with the odors of other food products in the refrigerator.

To eliminate extraneous aromas, you should use these tips for soaking meat:

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

Fragrant marinade

Make a small bag from several (3-4) layers of gauze, put spices in it, add chopped onions, wrap tightly and pour boiling water over it. Cook for 3-5 minutes. Remove the mixture from heat, add garlic and a coffee spoon of citric acid. Wait until it cools down completely. Pour the cold marinade over the prepared meat and refrigerate overnight.

Read also: Pickled kohlrabi for the winter

For this marinade you will need 10 juniper berries, 6 clove flower buds, one tablespoon of dried mint, 15 grams (1 tablespoon) of dried marjoram and 6 pieces of ground allspice.

Eliminating the smell of stale meat

If the lamb not only smells unpleasant, but is also not particularly fresh, a solution with antiseptic properties will be required to process it. The most effective and safe substance that allows you to destroy pathogenic flora is potassium permanganate.

Mode of application:

• pour clean water into a saucepan or other suitable container;
• add several crystals of potassium permanganate to it and ensure their complete dissolution;
• the solution should acquire a pale pink tint;
• immerse the product in water;
• put in the refrigerator for 3-6 hours;
• Rinse the lamb with clean water.

Vinegar has antiseptic properties, but its use will result in the meat having a sour taste after cooking. To avoid this problem, you can use chamomile decoction.

Procedure if the meat smells:

1. Brew 4 filter bags with boiling water. This amount of grass will require 0.5 liters of water.
2. Cover with a lid and let sit for 2 hours, then squeeze out the filter bags.
3. Pour the cool infusion over the meat.
4. Leave for half an hour, then rinse with clean water.

If the meat is not fresh, then it needs to be cooked longer and at high temperatures.

Meat preparation

In any case, the meat should be thoroughly cleaned - remove cartilage, unnecessary fat and connective tissue. After stripping, the meat should be chopped fairly finely. The most convenient way to do this is with two large, heavy knives, although you can get by with just one - the main thing is that the knives are sharp, otherwise the meat fibers will not only be cut, but also wrinkled, and this will lead to loss of juice. By the way, for the same reason you should not use a meat grinder, but a good, powerful food processor that can chop meat quite coarsely is quite acceptable.

When chopping, do not forget to add beef kidney fat , at the rate of one quarter of the amount of meat - this will make the cutlets more tender and juicy. At the same time, we note that the fat also needs to be thoroughly cleaned. If there are difficulties with beef kidney fat, then pork is also suitable, and replacing part of the fat with raw bone marrow will turn your cutlets into a masterpiece of culinary thought.

Features of removing amber for various types of meat

Different types of meat have their own characteristics in cooking and preparing the product for processing. For some species, a slight odor is natural and does not indicate spoilage.

Duck

Duck initially has a specific smell. To deal with it, soaking is used. You can use regular cold water. After this, the duck is wiped dry and rubbed with herbs. It is better to cook duck with spices that will overpower the aroma and make the dish delicious.

Beef

Beef lends itself well to marinating and soaking. You can start by soaking not too large pieces in a solution of vinegar and salt. After this, the meat is washed and, depending on the severity of the smell, marinated.

Chicken

In chicken, the main source of unpleasant odor can be fat. It is the first to start to deteriorate and smell bad. To solve the flavor issue, the fat is trimmed and the meat is marinated or soaked according to any recipe. Read more here.

Pork

Fresh pork does not have an unpleasant odor.

If there were no problems with storage, but the smell was unpleasant, most likely the meat of an uncastrated boar was put on sale. Such a product will have not just an unpleasant, but a stinking aroma that will persist even after cooking.

Deep freezing for several hours can partially eliminate it. If the smell remains, you can try soaking. Before this procedure, a large piece should be divided into thin slices, and fat should be cut off as much as possible.

For pork, a good option is to soak it in milk for 12 hours, changing the liquid every couple of hours. Additionally, you can use garlic.

Another option is to soak the meat in a salt solution with the addition of vinegar. For this processing you will need:

• 2 l. water;
• 4 tbsp. l. salt;
• 5 tbsp. l. vinegar.

The meat is soaked in the prepared solution for 6-10 hours. After this, a new one is prepared and soaking continues for another day.

To avoid buying boar meat out of ignorance, you can set fire to a piece of lard from a piece. If the smell turns out to be sharp and repulsive, it is better to refuse the purchase, since this is a boar.

This article will tell you how to remove the smell if the pork smells.

Mutton

Before cooking, excess fat is removed from the lamb, the flesh is rubbed with spices and placed in the refrigerator for several hours. Pickling can also be used. This article will tell you more.

Rabbit meat

Rabbit meat has a specific smell that is easily removed.

If the product is not spoiled, then simply soak the carcass in cold water overnight. After this, it is marinated to make it softer and more tender.

Lemon juice, wine, and kefir can be used as marinades. In addition, spices are added to the marinade.

The duration of marinating depends on the age of the rabbit. For a young person, 3 hours is enough, for an old person, up to 8 hours.

Goat meat

Goat meat is the most difficult meat to remove odors. Soaking in a vinegar solution for several hours and cooking with plenty of spices, including garlic, will help. Meat from an uncastrated goat cannot be processed and will have to be thrown away.

Game

The meat of elk, roe deer, beaver and other wild animals may have a specific smell, since the animal lives in its natural environment. The older the animal, the more pronounced the smell may be.

After cutting, individual pieces that will be eaten are soaked in salted water with the addition of vinegar, and rinsed in running water. It is better to cook game on the grill so that the smell of smoke permeates the meat.

Fish

Fish is a perishable product that should not be stored for a long time. If the location rules are violated, it will quickly become smelly. This is due to the structural features of the inhabitants of reservoirs.

The proteins found in fish are not stable and quickly begin to decompose, much faster than the proteins in meat. Fatty acids, which are part of fish products, also contribute to oxidative processes.

Stale fish is determined by the following signs:

• mucus and stickiness;
• strong repulsive aroma;
• the appearance of uncharacteristic spots;
• dull yellowed eyes;
• dark gills.

If these factors are present, such a product should not be consumed in food. For fresh fish that is not spoiled, but has a characteristic smell of a pond, recipes with marinating and adding spices can be used. Read more here.

How to choose a quality product

You need to be able to choose meat so that it doesn’t go rotten immediately upon arrival home, not overpay for bones and get a good product. Here are some tips to help you.

We recommend reading: Can Kefir Dough Be Frozen?

Choose at the market, not at the supermarket. At the market you are more likely to touch and smell, and in the market there is less manipulation to improve the presentation of the product;

• Better yet, have your own butcher. Usually the butchers themselves call their clients and say that they are going to slaughter the cattle soon. It is profitable for them to sell you a good product, and accordingly, it is profitable for you to buy it;
• Pay attention to the color. Each species must have its own specific color. Lamb has a dark, rich color, beef is red, veal and pork are pink. The color should be uniform. Despite the fact that some varieties have a bright color, be careful to ensure that the color is even and delicate;
• No rotten smell. Even if the cut is fresh and just lying next to spoiled goods, it is better not to take it. Being close to expired goods will help them go rotten faster. The smell should encourage cooking, not emptying the stomach;
• Elasticity. Press the surface and release - the fresh one will restore its shape;
• Tactile sensations. It’s pleasant to hold fresh meat in your hand, and after it your hand is almost dry;
• Expired animal products leave mucus or discomfort on the hand;
• Salo. It should have a uniform color and smell good. Ideally, it should be evenly distributed throughout the entire piece. Even if you clean it, pay attention to its condition;
• Choose by purpose. It is important not only what good meat you buy, but also what you buy it for. For broth and frying, different parts of the carcass are needed.

Using these simple recommendations, you will always eat delicious and fresh food.

Choose at the market, not at the supermarket. At the market you are more likely to touch and smell, and in the market there is less manipulation to improve the presentation of the product;

If there is any suspicion that the meat has been spoiled, do not rush to use it to prepare a meat dish. There are many criteria by which you can determine how fresh meat is. But only three of them should be considered basic. Nothing says more about the quality of a meat product than its appearance, smell and texture.

A tan

If pieces of meat lie close to each other, and if the temperature in the room where they are stored is not low enough, then a so-called tan appears. In this case, the product acquires a gray tint and the smell of hydrogen sulfide is formed. If the process has just begun and has not yet gone too deep, then such a product can be returned to its usability. All you have to do is chop it finely and then ventilate it.

Smell

Before purchasing a meat product, you need to smell it. However, this is not difficult to do. It is much more difficult to understand what the smell indicates. It is important to remember this rule - fresh meat has almost no smell. There should be only a slight hint of dairy odor present. If you smell any extra “aromas”, then you should refuse the purchase.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

No, it is very dangerous and not useful.

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

Fragrant rabbit

If a rabbit is not slaughtered correctly or has not been fed according to standards, its meat will have a specific odor and taste. There are several methods specifically for this type of meat.

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

Meat selection

Forget about ready-made minced meat from the store: no one can vouch for the quality and thoroughness of the pre-processing of the raw materials used, and such minced meat was most likely left at the grinding stage.

To prepare good beef cutlets, it is better to take first-class meat, say rump or sirloin.

If, for reasons of economy or for some other reason, you take less expensive second-class meat, the problem is not big: this meat has a richer taste, and given that it will have to be finely chopped, the minced meat will not be tough.

However, cuts like the neck or shank, from which store-bought minced meat is most often made, are still best avoided.

How to remove the “aroma” using improvised means?

You don't have to go to the store to deal with the smell of rotten meat. In every home there are means to destroy bacteria that cause a persistent unpleasant odor. These include:

1. Soda. To prepare the cleaning solution you will need a liter of hot water and 4 tablespoons of soda. Soak a rag in the resulting mixture and wash the refrigerator. After wiping one area, you need to rinse the rag under running water, and only then dip it again in the soda solution. When the treatment is complete, wipe the refrigerator with a clean damp cloth and then with a dry paper towel.
2. Vinegar. The acid perfectly neutralizes all foreign odors. A weakly concentrated solution is suitable for cleaning the refrigerator (take 1-2 tablespoons of 9% vinegar per 1 liter of water). Soak a rag in it and wipe all accessible surfaces with it. They are then rinsed with clean water.
3. Ammonia.
   To prepare a detergent, 5 drops of ammonia and 1-2 liters of water are enough. Being a source of a pungent odor, such a solution will kill the plume left from rotten meat. Wash off the product with clean water. If after such treatment the refrigerator smells of ammonia, you should not worry; the smell will disappear in 2-3 days.
4. Alcohol. It not only neutralizes odors, but also disinfects surfaces. To clean the refrigerator, you can use vodka, diluting it with water in equal proportions. To give the solution a pleasant aroma, you can add the juice of half a lemon or an orange. Wipe all shelves with the resulting product, leave for 15 minutes, then wash with plain water.
5. Potassium permanganate. Based on it, a solution of low concentration is prepared. It should be slightly pinkish. They wipe all the elements with it, after which the remaining product is washed off with water. Potassium permanganate disinfects surfaces well, destroying microbes.
6. Hydrogen peroxide. This is an affordable recipe that will not only help get rid of the smell of rotten meat and bacteria, but also whiten yellowed plastic surfaces. 3% peroxide is poured into a suitable container, a soft cloth is placed in it and the shelves and walls of the refrigerator are wiped with it. After 15 minutes, treat them with clean water.

Using available means, you need to take care of your own safety. When washing the refrigerator with disinfectant solutions, wear gloves and in a well-ventilated area.

If a few days after the procedure the smell appears again, the treatment is repeated, paying more attention to hard-to-reach places.

From meat to sweets: the history of mince pie

Today there is nothing even remotely savory about meat pie. But it was not always so. Like many other dishes, minced meat has been prepared for centuries.

We recognize them as a typical Christmas confection, filled with dried citrus fruits, infused with brandy, seasoned with spices and wrapped in a crumbly dough. However, long before Nigella introduced salted caramel to the nation, the British were fascinated by the combination of sweet and savory.

Take one coffin...

Our mince pies are undoubtedly of medieval origin, although we might not immediately recognize them. Pie crusts were known as coffins and were used as a vessel for preparing delicacies or homemade pre-cooked meat fillings. The confectionery was little more than flour mixed with water to form a pliable dough. It was designed to be thrown away after the contents of the pie were eaten, although perhaps the poor could eat the discarded leftovers.

The pies were usually large, as they needed to serve several people. However, smaller pies known as gummies (possibly so called because the pinched tops resembled small cabbages or chouettes) were also available.

Add sweetness and spice...

Many medieval recipes combined sweet and savory ingredients, and pies were no exception. Desserts as we know them didn't really exist, so using sweet ingredients in meat dishes was perfectly acceptable.

The sweetness came from honey or dried fruits as sugar was not widely available. Along with spices such as saffron and ginger, dried fruits such as figs and dates were the preserve of the rich as they had to be imported into the country. Eating a lot of spices in your food was one way to show your peers how much money you had.

Detail from "Tart de brymlent" or "Tartes of flesshe" from the University of Manchester Picture Library

A fourteenth-century "form of kuri" gives a recipe for a meat pie (above), which contains figs, raisins, wine, pine kernels, lard, cheese, minced pork, honey and spices. A similar recipe using lamb rather than pork also gave Gervase Markham in The English Mistress, originally published in 1615. Sounds familiar?

And the baby in the manger...

Due to the high cost of ingredients, spice pies were not an everyday food. They were served on important holidays such as Easter or Christmas (which were preceded by long periods of fasting).

Because the pies were often baked in a rectangular shape, people began to associate them with the manger that Jesus started. Soon, dough figurines of the baby Jesus were placed on the pies to strengthen the religious connection.

It is a myth that Christmas and mince pies were banned by Oliver Cromwell and reinstated during the Restoration, but some seventeenth-century Puritans did condemn any such "idolatrous" depiction of sacred figures. By the end of the century, mince pies began to be made round, and the child was completely absent.

And bake for centuries until meatless

It is difficult to say exactly when the meat was dropped from the mince. Eliza Acton's recipe for mince in Modern Cookery for Private Families (1845) includes ox tongue, and Mrs Beeton's Household (1861) originally gave two recipes for mince minced meat, one with meat and one without meat (although later editions included only a meat-free version).

Suffice it to say that by the 20th century the only trace of meat in the eponymous mince pie was lard, and even that could be replaced with a vegetarian alternative.

1591 Recipe for real mince pie

Compound

For filling:

• 1 1/2 lbs (700 g) lean lamb or beef
• 4 oz (100 g) lard
• 1/2 tsp ground cloves
• 1 tsp ground mace
• 1/2 teaspoon black pepper
• pinch of saffron
• 2 oz (50 g) raisins
• 2 oz (50 g) currants
• 2 oz (50 g) chopped prunes, pitted

For confectionery:

• 1 lb (450 g) plain flour
• 2 teaspoons salt
• 4 oz (100 g) lard
• 1/4 pt (150 ml) water
• 4 tablespoons (60 ml) milk

For the glaze:

• 1 tablespoon (15 ml) butter
• 1 tablespoon (15 ml) sugar
• 1 tablespoon (15 ml) rose water

Method

Grind the meat and mix with lard, spices, pepper, saffron and dried fruits.

To make the dough, sift the flour and salt together into a large bowl and make a well in the center. Heat lard, water and milk to a boil and pour into the well. Quickly whisk the mixture with a spoon to form a soft dough and knead until smooth on a lightly floured board.

Cut off a quarter of the dough and cover until the lid closes. Shape most of the dough to form the base and sides of the pie into an 8-inch (20 cm) diameter, 2-inch (5 cm) deep, loose-bottomed pie pan.

Place the meat in the pie and moisten the edges of the pie wall. Roll out the remaining dough to form a lid and press firmly. Trim the edges, using the excess dough for decoration, and make a hole in the center of the lid.

Bake in the center of the oven at gas mark 7, 220C/425F for 15 minutes, then reduce the temperature to gas mark 4, 180C/350F for a further 1 1/4 hours. Remove the sides of the pan, brush with glaze and return to the oven for another 15 minutes. Serve cold.

If you try this recipe at home, we'd love to hear about it - leave us a comment below and share your photos with us on Twitter @EnglishHeritage

• This recipe was originally published in A Cookery Book Very Necessary for All, such as Terin's Delight, printed by Edward Alld, London 1591 and reprinted in Food and Cookery in 16th Century Britain - History and Recipes by Peter Briers (English Heritage, 1985)

More minced meat? Watch our Victorian cookery series

Mrs Crocombe, cook at Audley End House, makes enough traditional mince (using ox tongue) to last all Christmas...

Share this post.

How to get rid of the unpleasant smell of chicken meat

1. Trim excess fat: sometimes it is the source of the unpleasant odor.

2. Wash the carcass well, soak for a couple of hours in cold water. For greater effect, add table salt (2-3 teaspoons per liter).

Soaking in salt water is the easiest method.

3. Soaking meat in a weak (light pink) solution of potassium permanganate helps a lot. Duration of soaking is 2-3 hours. After this, wash the bird thoroughly under running water.

4. Generously rub the carcass (fillet, wings, drumsticks) with finely ground table salt, rinse after two hours.

5. Flour has an absorbent effect (any flour will do, be it wheat or corn). Roll the fillet in it (you can add fine table salt, the ratio of products is 1:1), rinse after 30-40 minutes.

Eliminate odor during cooking

If after all the manipulations the meat is barely perceptible, but still smells, use proven culinary “tricks” that will help remove the smell of chicken directly during cooking.

1. Rub the meat with finely chopped onions or garlic passed through a press. The pungent aroma will “drown out” all foreign odors.

2. Marinate the chicken: store-bought marinades, lemon juice, mustard, soy or teriyaki sauce, and balsamic vinegar are suitable.

3. Use spices that have a pronounced aroma: tarragon (tarragon), basil, red pepper, rosemary, marjoram, oregano, curry, cardamom.

4. When cooking the broth, do not skimp on any seasonings, roots, or vegetables. Cook the onions and carrots whole in it, and then throw them away.

5. In “dacha-field conditions”, cook the meat on the grill or grill. The smoky flavor neutralizes unpleasant odors.

Popular diets

“Why does chicken sometimes smell like vinegar?” Several TV viewers came to us with this question. We bought three samples of chilled chicken fillet from different brands and went to the meat industry research institute. Here you don’t rely on your own instincts. What and why a product smells is determined by the “Electronic Nose” scientific device. To analyze the smell, the electronic nose only needs three grams of the product. The expert takes two samples from each sample for a more reliable result.

The device takes the test tubes and heats them to 50 degrees. The product begins to smell more intensely. A thin needle pierces the lid of the container and selects the gas environment above the product. On the screen we see the result of the study in the form of a graph. Using it, an expert can say with confidence whether the fillet is fresh or not... Was it treated with any chemicals? And even determine the degree of ripening of meat. In this case, no vinegar was found.

If you detect a faint smell of vinegar, then most likely the manufacturer used peracetic acid to treat poultry carcasses with antimicrobial properties. It is not prohibited. But it is better that the chicken fillet does not have any foreign odors.

First steps when detecting the smell of rotten meat in the refrigerator

Once a damaged product is discovered, emergency measures must be taken. We need to get rid of the source of the stench - rotten meat. Microorganisms have formed on it, which actively multiply and spread the smell throughout the refrigerator and the entire kitchen. Don't throw it in the trash. It is better to take it out of the house and bury it in the ground.

Then you need to disconnect the refrigerator from the power supply, remove the remaining food and defrost it. Wash all containers, cells, shelves, parts with water and detergent. You should thoroughly wash the area where the rotten piece of meat lay. If you can’t get rid of the smell by simply washing, then household chemicals or folk recipes will come to the rescue.

The SmellOff kitchen odor remover will effectively deal with this “aroma.” The neutralizer acts precisely on all microparticles of unpleasant odor, removing it at the molecular level. Recommendations for processing the refrigerator: 1. Find the spoiled product and throw it in the trash bin outside. We go through the rest of the products, throwing out those that have managed to absorb the smell of rotten meat. 2. Disconnect the refrigerator from the power supply and defrost it completely, not forgetting to drain all the water released. If possible, we remove all parts of the refrigerator that can be removed - shelves, handles, drawers, connecting rubber bands. We treat all this separately with a neutralizer and leave it until completely dry. 3. After the refrigerator has dried from the defrosted water, apply the product by spraying. The product should be poured onto the area where the rotten meat was located and those closest to it so that it penetrates as deeply as possible

It is important to treat all hard-to-reach places - corners, elastic bands, handles, etc. 4

After finishing the treatment, leave the refrigerator with the door ajar until completely dry for 12-24 hours, and then ventilate. Treating the floors with water with bleach and ventilating will help get rid of the rotten smell in the kitchen. To completely remove the smell, you can turn on the burner and pour a little salt on it or put an orange or lemon peel on it.

Meat and Poultry Dictionary | Dictionary

Domestic bird

bacon (noun): meat from the back or sides of a pig, cured and sliced ​​- We ate bacon and eggs every morning when I was a kid.

beef (noun): meat from a cow, ox or ox - We have roast beef and vegetables for dinner.

breast (noun): meat from the front of the bird - Who wants another piece of chicken breast?

chop (noun): a small piece of meat, usually lamb or pork, near the ribs - Could you get pork chops from the supermarket, please?

cure (verb): to preserve meat by smoking, curing or drying - Ham and bacon can be cured or smoked.

cut (noun): a piece of meat cut from a specific part of an animal - The High Street butcher has the best cuts of beef.

cubes (verb): to cut food into small cubes or square pieces - Steak and kidney pie contain diced meat and gravy.

drumstick (noun): boiled chicken leg - Don't eat all the drumsticks!

free-range (adjective): (poultry) able to live naturally outside instead of being kept inside a farm - Make sure you get your eggs from free-range hens.

game (noun): 1. wild animals and birds hunted by people 2. meat from caught animals and birds - The only places that serve game these days are expensive restaurants.

ham (noun): cured meat from the top half of a pig, usually sliced ​​- I'll have a ham sandwich, please.

lamb (noun): 1. young lamb 2. meat of a young ram - People have been eating lamb for thousands of years.

meat (noun): the meat of animals or birds used for food - Jason has stopped eating meat, but still eats fish and seafood.

mince (verb): to cut meat into small pieces, often using a machine called a mincer - If you buy ground beef, I'll make hamburgers for dinner.

lamb (noun): meat from an adult sheep - David thinks they put lamb in the curry instead of mutton.

offal (noun): organs of an animal or bird that are eaten, such as liver, heart and kidneys - Everyone used to eat offal, but I had never tried it.

pork (noun): pig meat - Do you know which religions prohibit eating pork?

poultry (noun): 1. birds kept for meat or eggs 2. the meat of these birds - We serve meat, fish and poultry, all with salad or vegetables.

sausage (noun): minced meat in a long tube of skin, usually fried - How many sausages do you take to a barbecue?

ribs (noun): a cut of pork or beef containing rib bones - Last night I dreamed that I was eating ribs.

steak (noun): a thick cut of high quality beef - I don't think steak and chips is a very healthy lunch for kids.

tripe (noun): the stomach of a sheep or cow, eaten as food - My uncle likes tripe, but I think it's terrible.

veal (noun): meat from a calf or young cow - I'd like some veal with garden vegetables, please.

Dictionary of fish and seafood

Author: Joseph Essberger

Source

Do I add baking soda to meat?

I use soda not only for minced meat, but also add bicarbonate to regular meat. Here's why:

• Sometimes I buy packaged steaks at the store, and often they turn out to be quite dry. To prepare a truly tender dish, I soften the steaks in soda: prepare a soda solution, put the pieces of meat in there for 10-15 minutes, rinse them with clean water and put them in a frying pan.
• My kids don't really like beef because of the distinctive "cow taste". I also solve this problem with the help of bicarbonate: after using soda, the smell disappears, the meat itself becomes softer.
• I also use baking soda when preparing pork shish kebab. The meat not only becomes softer, but also develops an appetizing crust. I do it as follows: I chop the meat, put it in a small saucepan, sprinkle it with soda, stir it, leave it for 2 hours, then rinse it with clean water.

Boar meat - a task on the edge of the possible

The best way to prevent such a disaster is to choose your meat more carefully. It is enough to fry a slice of lard with a lighter, and the truth about the state of the product 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 in milk for 10-12 hours, changing it every 2 hours for fresh milk. The meat should be cut into thin slices, without fat. In principle, there cannot be too many spices when cooking. And even in this case, a strange shade of aroma and taste may remain.

The most reasonable and effective way to avoid the problem of a pleasant smell is prevention. You need to buy fresh meat of even color, elastic, with a pleasant smell. Store in the freezer or refrigerator wrapped in parchment or paper towel soaked in salted water. Your loved ones will be grateful for the tasty and aromatic dish. The decoration of the table will be a nutritious, healthy and attractive product in every sense - meat.

Bread for cutlets

To the chopped meat and fat, add a crumb of white bread, soaked in milk or broth and then squeezed out. Of course, you don’t need to put a lot of bread in the cutlets, a fifth of the volume of the whole minced meat will be enough, also the bread should not be too fresh, this can give the cutlets a sour taste.

There is often an opinion that “they invented adding bread to cutlets in Soviet public catering because of poverty and lack of meat, that it was superfluous there...”. These conversations are nonsense. Bread was also added to cutlets under tsarism. And they added it there not out of poverty, but solely in order to retain juice in them, since the bond of fibers in the chopped meat is broken and most of that juice will simply flow out during frying. The bread will absorb this juice and, thus, the cutlets will not turn out hard and dry.

Why the cutlets turned out sour: housewife mistakes

You can’t eat sour cutlets if you don’t know whether the minced meat was originally sour, or whether some ingredients made it so.

If the minced meat was fresh and you are sure of it, then some products gave it a sour taste.

You need to figure out what you violated in the recipe so that this doesn’t happen again.

You may have added a lot of onions to the minced meat. This can cause the cutlets to become sour or bitter. You can get rid of the bitterness of onions by pouring boiling water over them for half an hour.

Photo: Pixabay

Of course, you need to be sure of the freshness of the minced meat. You should not buy minced meat in a store if its freshness is in doubt.

Also, do not leave the minced meat to defrost and forget about it. After 12 hours in the refrigerator, nothing can be cooked from minced meat.

If the minced meat has lost its elasticity, has a sour smell, and has been frozen and thawed several times, then it is better to throw it away.

If you add bread, use only the loaf. Black bread gives the cutlets a sour taste because it is made with sourdough.

Goat meat and its smells

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

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

When preparing such meat, do not skimp on 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 additional costs associated with purchasing a new piece of meat. Simply eliminate the smell of what is already in the refrigerator!

Mustard. Meat does not have a long shelf life, and it often develops a rotten smell, which can be removed in several ways. But when the smell is strong and pungent, then it is better to get rid of such a piece. To remove the unpleasant odor from the meat, it should be smeared with ready-made mustard, after which the piece is placed in a pan and placed in the refrigerator for 2 hours. After this time, you need to take it out, rinse it with cold water and start cooking the planned dish.

Wine. When thinking about how to remove unpleasant odors from meat, you should purchase red wine, thyme and rosemary. After this, you need to take a piece of meat, put it in a pan and pour in red wine, which should be in excess so that it covers the product completely. After this, you need to add thyme and rosemary, in this form the meat should lie for an hour. After this, you can start cooking the meat, but it is better if it is fried, so the taste will be more piquant.

Potassium permanganate. It is worth noting that all meat odors can be removed using potassium permanganate, because this is the method used by unscrupulous sellers to give the product a good appearance, color and aroma. You will need to make a weak solution of potassium permanganate, pour it over the meat and leave in a cup or pan for 3 hours. After this time, you should rinse the meat thoroughly; as a rule, it will not have an unpleasant odor, but rather will acquire a good presentation.

Chamomile decoction. You can also get rid of the unpleasant odor from meat using chamomile decoction. You will need to brew chamomile, cool and strain it through cheesecloth. After this, you need to lower the meat into the broth and add a little sugar to it. The meat should lie in the pan for only 20 minutes; after this time, it should be removed and washed in lightly salted water; not a trace of the smell will remain. Sometimes it happens that the meat emits a very pungent odor, which you can get rid of, but it is better not to risk your health, since most likely it has already gone rotten.

Saline solution. When meat has an unpleasant odor, it can be destroyed with a saline solution. You need to cook it in a saucepan and put the meat there for 2 hours. After this, you will need to rinse it with cold water and not even a hint of the smell will remain. You can also rub the meat first with sugar and then with salt and rinse it immediately; this quick method will help out when you urgently need to cook something. Using one of the above methods, you need to be sure that the meat is not rotten, otherwise you can harm your health.

Meat with flavor

always raises certain concerns and conflicting feelings. You have to make a choice whether to eat it or throw it away. The first option is most often used. However, in other countries, in particular in southeastern cuisine, the approach is slightly different, where rotten meat is in some cases considered a delicacy. The main thing is to process and prepare it in a special way.

Features of store-bought minced meat

Meat in supermarkets, especially minced meat, can sit on the shelf for two, three, four days or even longer. But at the same time it remains as attractive and bright red in color as freshly prepared. On the other hand, people who buy ground meat from a small farm or local butcher know well that the meat cannot look so red and perfect.

My friend explained that as soon as the influence of oxygen from the air begins to spread to the meat, natural oxidation occurs. As a result, the process slowly but surely turns the red color of the meat into a less appetizing brown or gray color. After a few days, the mince should look completely different from what it looks like on the supermarket shelf.

What to do if the chicken smells - ways to solve the problem

The specific smell of stale chicken is inherent even in fresh meat. To make the chicken smell, just leave the chilled carcass in a plastic bag for several hours. Also, the characteristic “amber” may be a consequence of the use of certain types of feed for poultry raised at home rather than in factory conditions.

Examination. If you're concerned about how meat smells, check to see if it's spoiled. The color of fresh fillet is pinkish, while meat that is not suitable for food has a grayish tint. The fat should be white, not yellow. The normal smell of chicken meat is without “sourness”. Feel the sirloin. If the meat is dense, it means it’s fresh; if it’s sticky or slimy, the carcass will have to be thrown away. You cannot eat spoiled food!

Fresh fillets should have a pink tint

Carbon monoxide - what kind of beast is it?

Carbon monoxide is a substance that has neither color nor odor. It is a poisonous gas that cannot be tasted. This gas is produced by car exhaust pipes and is also always present in chimneys.

But in the food industry, carbon monoxide is an important component because it is very difficult to maintain the appearance of meat for a long time without proper storage conditions (freezer). A butcher I know explained that fresh meat is always red. But over time it turns brown or gray, and this is normal. The use of carbon monoxide helps artificially maintain the vibrant color of the meat.

How to Tell if Ground Beef Has Spoiled

This article was produced by our experienced team of editors and researchers, who reviewed it for accuracy and comprehensiveness.

We recommend reading: How Many Spoons of Salt Should You Put on Horseradish?

Number of sources used in this article: 8. You will find a list of them at the bottom of the page.

wikiHow's content management team carefully monitors the work of its editors to ensure that every article meets our high quality standards.

Ground beef is a versatile ingredient for making burgers, tacos, homemade spaghetti sauce and more. Do you have beef in the fridge but aren't sure if it's still good to use? You can check the minced meat using several simple methods. And, most importantly, never eat meat that has spoiled!

Spicy meat in southeastern cuisine

• The questionable freshness of the ingredients used to prepare dishes is a strange feature of Korean, Chinese and Vietnamese cuisine. There are many products out there 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 the white and the yolk, as well as a disgusting smell.
• Almost everyone has tried sushi, but few people know how this product was originally prepared. And this was done like this: they took fish that had undergone the fermentation procedure and placed it under its press mixed with rice, which helped speed up the rotting process.

There is still no exact answer to the question of whether it is possible to eat meat with flavor. It all depends on adaptability to such food and nutritional culture in general.

Flavorful dishes from all over the world

Housewives from all over the world know what to do if the meat tastes bad. Cooking slightly rotten foods is especially popular in the hot East, where it is difficult to store them. In India, animal dishes are served with curry, and in Thailand, always with pepper. Curry will kill the remaining smell, and hot pepper will remove the unpleasant taste and disinfect.

Products of questionable freshness are actively used in Korean, Chinese, and Vietnamese culture. Many high-end restaurants serve food that has spoiled in advance. It is believed that the unpleasant smell drives away evil spirits, although the cooks are silent about the harm to the stomach. Be very careful with meat products in these countries: if it is not written anywhere that the recipe calls for slightly spoiled meat, which it is, it is better to refuse to eat it.

In the middle zone, the smell of rotten meat is often eliminated with onions and garlic. Chop onion and garlic into the container, add pepper, herbs, and vinegar. Within a few hours the smell goes away and it becomes ready for cooking. Kebabs and kebabs are prepared with such seasonings. So, if your meat has spoiled, it’s okay, it’s served that way in many countries around the world.

Is it possible to cook something from minced meat with a sour smell?

Sometimes it happens that you buy minced meat in a butcher shop, and then when you smell it at home, it smells bad. Or when you defrost the minced meat, and then put it in the freezer again, and then defrost it again, and it already smells bad. Or onions in the minced meat begin the fermentation process.

What to do with such stuffing? After all, this is a meat product, money was paid for it. Throwing it away is a pity, and it’s expensive, and the smell is sour and unpleasant. Is it worth reviving such stuffing?

If we were talking about a catering outlet (cafe, canteen, restaurant, eatery, Doner, and other catering outlets), then it would be possible to revive such minced meat there. After all, you can boil it (cook for at least an hour), you can fry it harder, you can add a variety of spices, you can put more garlic. And then there will be no smell, at least it will not be strongly felt. And the taste can be masked well.

But such minced meat is not safe for consumption. The processes of rotting and fermentation have already begun in it. Harmful bacteria began to multiply in such minced meat. This means that such minced meat can cause serious poisoning.

Of course, you may be lucky to avoid severe poisoning, but your stomach will probably hurt, or diarrhea may begin, or your stomach and pancreas will ache. And then you will have to spend money on medications.

But all this can be avoided if you simply follow the lead of reason and throw out the minced meat with a sour smell.

Therefore, if your minced meat has a bad, unpleasant, sour smell, then it is better to throw it away. After all, you can spend more on medicine than on this stuffing.