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When Is Meat Rancid?

Meat becomes rancid when its fat content begins to break down, releasing an untoward taste and odor. Many things may contribute to meat becoming rancid. The primary cause is meat's exposure to air, in which a chemical reaction occurs that leaves meat unsuitable for consumption.

  1. Causes of Rancid Meat

    • Bacteria and yeast may cause meat to develop a rancid taste and odor. These microorganisms contribute to the breakdown of fat. Another culprit that contributes to rancid meat is wrapping. If meat is improperly wrapped, air interacts with the meat. This interaction contributes to rancidity by oxidizing fatty acids. Foods with a high fat content are particularly at risk of this process. The addition of salt also increases the rate at which meat becomes rancid.

    Additives that Prevent Rancidity

    • Several food additives are added to meats to prevent them from becoming rancid. Manufacturers typically add antioxidants to prevent the oxidation process. Common antioxidants include butylated hydroxytoluene, butylated hydroxynanisole, propyl gallate and vitamin E. You'll often find these chemicals added to sausages and dried meat. You may see vitamin E in liquid fats like corn and canola oil. If these food additives are present in meat, the additives will be listed on the label.

    Choosing Meat

    • Improperly handled meat may become rancid in the store. When shopping, take a few precautions. Choose fat-trimmed meat. Less fat helps prevent meat from becoming rancid. Also, check how well the processors wrapped the meat. Look for holes and signs of tampering in the store. Meat purchased from the store should exhibit a normal smell and be free of rancid odors. Meat should also have a normal, uniform color with a firm texture.

    Preventing Spoilage and Rancid Meat

    • Before storing for long periods, remove excess fat from meat to lower the risk of rancidity. If you don't expect to cook meat immediately, place meat in airtight containers. Store packaging is not intended to be long-term storage. Vacuum sealing meat also provides another wrapping alternative, ensuring that meat is not exposed to the air. It is also okay to freeze most meats. Because of saltiness, however, cured meats like ham, corned beef and bacon should not be frozen because they are more likely to become rancid. If you choose to freeze cured meats, they will have a short freezer life of around one month.

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