I went to the Sam Jr store this morning and bought a 10 pound roast. It was vacuum sealed and didn’t expire until September 16 (I didn’t notice it until after I got home) When I went to open the bag there was a strong smell but it went away after 30 seconds +/- The meat looked good and I cut it in half and it’s good. The juice in the bag around the roast looked good too. I did some research on the internet and only found a similar question and one person said it was ok. It’s in the slow cooker now and since I have to walk I don’t feel like taking it back to the store. What is your thought.
Hey
You are almost certainly fine, as long as the smell is gone after a while. It has to do with being sealed – you can find out more at the links below. This is called “the smell of confinement”. If the meat is truly out, it will continue to smell after being wrapped, while the confinement odors will disappear. If the meat is dyed green or has a lingering, unpleasant odor, get rid of it.
I base all my decisions on what’s good to eat on smell – your nose is pretty reliable, I think. if not, you’ll know (that’s for sure, and I never get sick!). Many packaged foods are packed with gases designed to keep them fresh. The turkey ham I eat has a distinct smell when the wrapper is old! But that doesn’t mean it came out (don’t do what I did and open the package to your face with a flourish, splashing yourself with ham juice ƒᴀʀтy… :-)).
Here are some links to reassure you:
http://www.broadstripebutchers.co.uk/storing.aspx
Section ‘Opening vacuum packs’
“When you take meat out of vacuum packaging you will often notice a surprising smell. Don’t worry, there is nothing wrong with your meat and as the oxygen comes back into the meat it will go away. Likewise, the color of your flesh will bloom. Beef and lamb will be a beautiful rosy red, while pork will be a deep pink and veal will be a lighter pink.
Page 13 of this:
http://www.meatupdate.csiro.au/data/Meat_quality_a…
Source(s): http://www.broadstripebutchers.co.uk/storing.aspx
http://www.meatupdate.csiro.au/data/Meat_quality_a…
This has happened twice, with the ribs from Smithfield. Unpleasant smell after opening the bag. Learning from the first, I quickly moved into the utility room with a fan on top and prepped the meat. Rinsed very well with cold water after making sure it was not slimy. He removed the membrane and rinsed well again. Let rest while I collect the prime rib and BBQ sauce. Then I sniffed it again, and the meat was good. I learned my lesson preparing the ribs before the company arrived, because this cryo-suction problem is something I never want the company to experience! I made both stinky ribs both on the grill and in the oven, both good and delicious. No one had a problem each time. Just open your backpack before people arrive and get ready to air out the room.
I heard once that if the animals are slaughtered at certain times, they will have a strong smell, something with ṃѧṭıṅɢ hormones. Maybe someone could comment.
Vacuum sealed
when meat is vacuum packed it tends to “sweat” a bit on the wrapper…when you open it let it air out for 5 minutes…..then wash your meat in cold water and place it la in your roasting pan/container….if the prok is turned off it will have a greenish tinge to some parts and will smell very bad
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Answer 6
Marinade is an ingredient, but putting lemon on fish, or meat, meat, meat, vegetables enhances the style. I’m Greek and we put lemon in basic terms on everything. I find it gives that freshness to meats and fish and complements their organic flavor. enjoy!
Answer 7
Does it have any sort of fun taste when finished? PLAY IT