Skip to content 3. The Sniff Test: Trust Your Nose
Fresh meat should have little to no strong odor.
A sour, ammonia-like, or distinctly unpleasant smell is often one of the earliest and most reliable signs that spoilage bacteria are multiplying. While some modern packaging methods (like vacuum sealing) can trap a slight, temporary odor that dissipates once opened, any persistent foul smell should be treated as an immediate warning sign. Never rely solely on appearance, as some forms of spoilage are not immediately visible.