Meat with a choke causes a lot of conflicting feelings in many people, starting with doubts whether it is possible to categorically throw it away. However, the traditional cuisine of Southeast Asia will consider the meat, subjected to the process of decay, a delicacy. The main thing is to be able to cook it correctly.
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Poisoning with a meat or fish product is considered medicine as one of the most severe cases. However, it is far from always caused by meat, in which the process of decay began. Often the toxins of the rods of the paratyphoid and enteric groups, or botulism, are “to blame” for the disease. Therefore, you should purchase the product in reliable meat stores, where the product passes mandatory control. And yet it happens that, due to forgetfulness or employment, the owners forget to put the purchased meat in the freezer on time, and in the morning they discover it with a specific smell.
Is product resuscitation possible
If the meat was originally of proper quality and frozen, then in one night it will not go bad. True, in the summer, in the heat, fresh meat for such a period of time will begin to exude a putrid "flavor", the quality of fatty pieces changes especially quickly. Meat is one of the most expensive foods and should not be scattered, although health is also expensive.
Without unnecessary panic, you should inspect the product, rinse it under running water. Although it is believed that washing the meat worsens its taste, but in this situation, the lesser of two evils should be chosen. As a rule, if the spoiling process has just begun, then the smell on the surface of the piece, which can even be a little slippery. But when cut, the meat is odorless inside. Fears are in vain - the meat is completely edible.
For greater certainty, you can hold it for 30 minutes in a weak solution of manganese. High concentration is a way out of the situation, it can only increase the unpleasant odor during further heat treatment. If the meat is slightly stifled, then vinegar essence will come to the rescue. A slightly acidic solution will remove odor and act as a preservative.
The opinion that vinegar softens meat is wrong. On the contrary, it restores its former elasticity and eliminates odors. Further, such meat can be cooked in any available way, but it is preferable to fry it with spices. If the decomposition process has begun, then there is no sense in endangering oneself. Although in the traditions of some nationalities the dish "with a sweet smell" is recognized as the most refined delicacy.