The meat smells, how to remove the smell at home from goat meat, beef, duck that has been lying for a long time, suffocated, how to get rid of the smell?

foto29121-1 Fresh meat is a perishable product. If stored improperly for a long time, it may develop an unpleasant odor.

It is quite possible to get rid of a repulsive aroma, if the product is not spoiled, using simple techniques.

What to do if the meat has spoiled and smelled, how to remove the smell? Details are in the article.

Content

Smelly product - get rid of it or leave it?
How to eliminate unpleasant odors at home?
- How to remove odor by soaking?
- Pickling
How to remove during cooking?
Not very fresh, long-sitting, suffocated meat: what to cook?
Features of removing amber for various types of meat
Recommendations
Conclusion

Smelly product - get rid of it or leave it?

foto29121-2 A repulsive unpleasant odor can be due to various reasons. Most often this happens as a result of:

storage at high air temperatures;
being near spoiled food;
storage in cellophane, with a lack of air access;
improper feeding or pinning of the animal.

If the smell of a product is in doubt, the product should be inspected, paying attention not only to the aroma, but also to the appearance.

The following points should be of concern:

unnatural color of the product, not typical for a particular type of meat;
presence of parasites;
persistent smell of rot and decay;
uncharacteristic consistency.

If these signs are present, it is better not to use rotten meat for food, but simply throw it away. But when the smell is not very pleasant, and the product looks normal in appearance, after additional processing it can be used for food.

It should be borne in mind that some types of meat, such as lamb, initially have a specific odor, and this does not indicate spoilage of the product.

How to eliminate unpleasant odors at home?

Meat that begins to emit an unpleasant odor should be processed immediately. If there are clearly damaged areas, it is better to cut them off and remove excess fat.

There are two main ways to remove flavor from meat:

Soak.
Pickling.

How to remove odor by soaking?

foto29121-3 Soaking involves placing the meat in a solution for at least an hour. For this they traditionally use:

wine;
a low concentration aqueous solution of vinegar (per liter of water - 1 tbsp.);
saline solution (per liter of water - 2 tbsp.);
lemon or pomegranate juice.

The product that requires processing is completely immersed in the solution and left for an hour to several hours. This should be followed by a rinse to remove excess soaking solution.

Pickling

You can marinate meat according to several recipes. For these purposes, spices, salt and other ingredients are used. The simplest option is to rub the pulp with a mixture of salt and sugar. The meat remains in this form for 40-60 minutes, after which it is washed in water. If the smell still does not go away, proceed to preparing the marinade.

Most popular recipes:

Coat the pulp with mustard and keep in a cool place for 1-2 hours.
Rub the piece with spices (nutmeg, basil, black pepper, thyme, rosemary, etc.).
Rub the meat with chopped garlic and chopped onion.
Aging in soy sauce with added spices.

Using marinating not only eliminates odor, but also makes the product softer and juicier.

How to remove during cooking?

To minimize the unpleasant odor that may appear during cooking, the meat must be pre-soaked. Vegetables baked in a dry frying pan will help solve the problem. They, like spices, can be added to the broth after boiling.

Bay leaf flavors the broth well. But you don’t need a lot of it - just one is enough for a three-liter pan.

You should also collect the foam that appears in a timely manner. If the smell is strong, drain the first broth after boiling, add fresh water and continue cooking.

Not very fresh, long-sitting, suffocated meat: what to cook?

foto29121-4 Not quite fresh meat that can still be used for food must be pre-prepared. To do this, it is soaked or pickled.

From recipes, it is preferable to choose those that are prepared with a large number of spices. It can be Caucasian, Indian, Chinese or other cuisine.

A prerequisite for preparing a not very fresh product is high-quality heat treatment.

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 may 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

foto29121-5 Fresh pork does not have an unpleasant odor.

If there were no problems with storage, but the smell is 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.

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

Mutton

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

Rabbit meat

foto29121-6 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 from.. 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.

foto29121-7 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.

Recommendations

Advice from experts will help in resolving the issue:

It is easier to determine freshness by chilled meat than by frozen meat.
When purchasing, you can determine the freshness of meat by pressing on the flesh. If the fibers straighten quickly, the product is fresh.
The color of the meat should match its type. Too dark or unevenly colored may indicate that the product is stale.
You can only store a meat product in the refrigerator in cellophane for a short time, since without access to oxygen it will dry out.
Before freezing meat, remove as much air as possible from the bag.
If all conditions are met, the product cannot be stored in the refrigerator for more than 2 days.
Soaking and marinating should not last less than 1-2 hours.
After soaking, the meat must be rinsed before cooking.

It is not advisable to purchase meat of which you are not sure of its quality.

Conclusion

If the meat smells, but has not completely deteriorated, pre-treatment should be carried out. In this case, it is necessary to take into account its condition and type of product.

In advanced cases, when the rotting process is obvious or the product is not initially edible, it is better not to cook the meat dish, but simply throw away the missing product so as not to be poisoned by a low-quality dish.