An Australian meat expert revealed that the easiest way to determine the freshness of meat is by smelling it, rather than judging by its color, even though the scent does not always provide accurate results. Australian meat specialist Jess Prilz stated that most vacuum-sealed meats emit a foul odor when taken out of the packaging for the first time, so they should be left in the open air for 10 minutes to allow the smell to dissipate.
Jess explains that a bad odor from meat does not necessarily indicate spoilage, as exposure to oxygen can create an unpleasant smell, leading us to believe it is spoiled and inedible. She noted, "When meat is exposed to oxygen, it acquires an unappealing smell, but it is normal for meat to have a slight odor. If the foul odor is strong and pronounced, it means the meat is indeed spoiled."
She also pointed out that fresh meat can remain good for up to 12 months if stored in the freezer. However, grilled meats, sausages, chicken parts, and lean fish have a shorter shelf life in the freezer. Raw ground meats and all kinds of poultry and seafood can be stored in the refrigerator for only one to two days, according to the British newspaper "Daily Mail."
