All About Meat Spoilage! (and Expiration Dates!)

[CaliPoutine]

Ok, I bought some boneless skinless breasts( now no comments because i hate dark meat) and they were on manager's special at Meijer for 99cents a lb. The expiration date was the following day. I needed them for 2 days later so I froze them for one day. Does this seem strange? I defrosted them a day later and used them. Are they still good?

Is the expiration day really set in stone? I took out two packages of them and only ended up using one? Should I just toss out the other package or can I use it the following day?

[Patrick S]

Randi,

I would not hesitate to use chicken that has been maintained in the fridge a few days past the "sell by" or even a "use by" date. It may not be at peak quality anymore, but so long as you are cooking it thoroughly, you'll be fine.

[srhcb]

I would like to know when the chicken itself had "expired"?

SB

[UnConundrum]

Have you ever picked through packaged chickens and found some of them with the cryovac or plastic bag tightly tucked in around the chicken, and others, in the same bin, with the wrap ballooned out? I always pick the tightly packed ones, even if the dates are close to the end of the sell-by, and NEVER buy the ones that are ballooned out. To me, that means they've been poorly handled, and are giving off gas, probably from bacteria.

With chicken pieces, which have been packaged by the supermarket, it's harder. They've been known to rinse off older product, and re-package it. So then, you have to go by smell. If you smell clorox, they've been rinsed and re-packaged... be very careful. If you smell a hint of rotten eggs, I'd say they're iffy. If you clearly smell rotten eggs or some other off odor, pitch them.

[ladyyoung98]

Have you ever picked through packaged chickens and found some of them with the cryovac or plastic bag tightly tucked in around the chicken, and others, in the same bin, with the wrap ballooned out?  I always pick the tightly packed ones, even if the dates are close to the end of the sell-by, and NEVER buy the ones that are ballooned out.  To me, that means they've been poorly handled, and are giving off gas, probably from bacteria.

With chicken pieces, which have been packaged by the supermarket, it's harder.  They've been known to rinse off older product, and re-package it.  So then, you have to go by smell.  If you smell clorox, they've been rinsed and re-packaged... be very careful.  If you smell a hint of rotten eggs, I'd say they're iffy.  If you clearly smell rotten eggs or some other off odor, pitch them.

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ive got one for you then since you mentioned the tightly wrapped cryovaced chickens. how long will those last in the freezer and still be good for?

[jhlurie]

Chicken is harder than pork I think. Pork definitely changes color as it starts to go.

I'm wondering if freezing the chicken might help--if in fact that might kill anything that's starting to er... inhabit it... or at the very least equalize any inconsistencies in taste. Sure, the best chicken is NEVER frozen, but once you've accepted meat that's approaching spoilage, I think you are probably going to be using it differently no matter what.

Actually, I think the whole topic of meat spoilage is pretty relevent here. I'm adjusting the topic title a bit so we can talk beyond chicken.

[SuzySushi]

Repeat after me: When in Doubt, Throw it Out!

My general rule of thumb is to either use fresh meat/poultry/seafood immediately, or to freeze it for future use. Seafood goes "off" much faster than meat or poultry. If something has been sitting in the fridge for more than 2 days after purchase, or after the expiration date, I generally throw it.

Exceptions: meat/poultry/seafood that is purposely being brined/marinated; Cryovacked products that have a long expiration date (such as fully cooked ham or BBQ ribs) -- they can stay a few days after expiration and still be good.