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Feb 15, 2014 02:31 PM

Raw chicken smells like vinegar

Here we go again... as if my issue with the raw chicken and pork wasn't enough, I just bought some Perdue chicken from Wal-Mart with a use by date of 2/27 and when I took it out to wrap the meat separately, the meat smelled strongly of vinegar. The meat also had some ice chips on it as if it was previously frozen even though it was fresh at the store. I already threw the package away and the chicken is in my freezer. Suggestions?

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  1. "Fresh" Poultry is allowed to be stored below freezing so the Ice chips are not a surprise, I imagine that it was never frozen solid.
    Vinegar smell??
    Throwing he packaging away and freezing it, Why would you do that? If it was suspicious to you you should have returned it.
    What to do now, that is really something you need to decide for your self.

    1. Spoiled meat smells funny. Acetic acid is a product of fermentation ie there are bacteria growing in it.

      Toss it.

      5 Replies
      1. re: sal_acid

        Is there any way to salvage the meat? Hubby said he couldn't smell anything, but I definitely smelled the vinegar. Can I do a vinegar/baking soda wash to make it safer before cooking?

        1. re: valia

          I can smell things my husband can't and when it comes down to my sniffer vs. his re: raw poultry, my sniffer wins.
          Toss it and move on.

          1. re: valia

            Depends on how lucky you feel. Vinegar and baking soda will do nothing much.

            Freezing kills some parasites but not bacteria.

            The wash would get surface bacteria off.

            Cooking will kill the bugs, but not necessarily any toxins they've made.

            1. re: valia

              You know there is a problem or you wouldn't have posted the question to begin with. Everyone (including myself) has told you to toss it, yet you ask if washing it will salvage the meat? If someone was to actually say yes, would you listen to them instead of the dozen plus who have warned you otherwise?

              If you just want to wait for the answer you want to hear why post the question at all? It's your and your husbands health, not ours, sure wash it and give it a try. (NO DON'T)

              1. re: jrvedivici

                If washing rotten food in baking soda made it safe to eat then we'd have no need for refrigeration.

          2. I've had that happen to me too. Throw it out!

            7 Replies
            1. re: Yankeegirl28

              I know I need to. It's just the same thing just happened with some chicken and pork I bought last week, I feel like I'm annoying hubby with it. He has a stomach of steel so to say, so the stuff that bothers me doesn't necessarily bother him.

                  1. re: ttoommyy

                    Yes, please. This is a strange pattern. Go to a different store or let someone else smell the meat.

                  2. re: valia

                    This is a clear sign that where you are buying does not properly handle the product..... I would rather "annoy the hubby" and return to get my money back than hug the toilet and hope to die for a good 24-48hrs.

                    1. re: Ttrockwood

                      Serve some of that meat to your hubby and he'll find out his stomach has changed from steel to ........fill in the blank.
                      I promise you though the next time you ask if he smells anything 'off' the answer will be "yes". LOL
                      At this point I'd be making a phone call to the local health inspectors office. Seriously, someone with a weak immune system can die from serious food poisoning.

                1. Enquiring minds need to know. The truth is in the details.

                  The type of vinegar smell is indicative of the potential uses.

                  Red vinegar. Definitely braised with red wine. I would suggest a Pouilly Fuse' or Voignier.

                  Cider vinegar. Stuff with apples and chestnuts and roast in the oven. A 4 year old calvados would be appropriate.

                  Balsamic. Obviously stay away from dairy and use with anything involving tomatoes or cacciatore.

                  Vinegar source unknown. Have you ever had a desire to try fugu?

                  3 Replies
                  1. re: INDIANRIVERFL

                    You apparently did not comprehend the what the OP was saying. Or you are 'loaded'. "Enquiring minds need to know".

                  2. Okay, I'll play contrarian. Chicken often picks up a harmless funky smell in the package that means nothing. All meats sometimes do.

                    Billions of dollars of perfectly good food are thrown away every year because people panic at the slightest off smell. Now I'm not there with you and didn't smell what you did, and I'm not telling you what to do, nor suggesting that any of this is definitely safe for sure. Certainly it's possible that the chicken is tainted and dangerous. But I doubt it.

                    If it was me, I'd wash the chicken thoroughly in clean cold water and sniff again. If it still smells, I'd place it in a wet brine of about a cup of Kosher salt to a half-gallon of water overnight, then sniff again. If it smells foul (get it?) and nasty, I'd probably toss, but if not, I'd cook and eat.

                    Safest cooking method would be a slow-simmered braised dish as it'll be well-done and the extended wet near-boiling temps would not only kill any bacteria present but also dissipate any potential toxins, if any (unlikely, but just to mollify the paranoid).

                    This is just me. Don't sue me if you die, as this is not medical advice.

                    And yeah, I get that it's only four bucks' worth of chicken, but throwing away food is a crime against nature.

                    9 Replies
                    1. re: acgold7

                      So is selling chicken that has been not properly handled before it's sold.
                      I can attest to an eye witness incident where a 'store' purchased a thousand raw chickens from an insurance company in an over turned semi which had been in the trailer in the ditch for two days without any refrigeration. The buyer paid nothing for the chickens only for his 'slave' labor to collect the rotting chickens from the trailer and transport them to his warehouse where he sold them to a few grocery stores for a .80 each.
                      If you can THINK about it it will happen in the food industry.
                      If you unwrap the chicken and it doesn't smell like fresh chicken IT ISN"T!!!!!!
                      No amount of 'chemicals' will EVER make the bird safe to eat.

                      1. re: Puffin3


                        I am not ashamed of having the luxury of throwing food away when I believe it might put me or others in harm's way.

                        1. re: monavano

                          I can't afford to throw food away *but* I can't afford getting sick either. So I would throw it out!

                          1. re: meatn3

                            let's see...$10 worth of chicken versus:

                            2-3 days off work (not everybody gets paid for sick time, or has to take it as vacation days)
                            Getting to the doctor's office
                            Copay for the office visit
                            Screwing around at the pharmacy/grocery waiting for scripts
                            copays for scripts
                            ...all while you feel like death itself.

                            The chicken goes out, every single time -- even if healthcare were well and truly free, and payment for sick days was a given --

                            I'll take a couple of days of eating beans to make the budget over a couple of days violently eliminating toxins from my body -- every single time.

                            (and all of this is assuming you don't have to be hospitalized!)

                              1. re: sunshine842

                                If i was truly pissed, and if i was the OP i would be, i would return to the store with the funky chicken and demand my $$ back! (And buy a bag of lentils.....!)

                                1. re: Ttrockwood

                                  and I've done exactly that.

                                  Problem is that the OP already threw away the packaging...

                                2. re: sunshine842

                                  You're assuming that this is the certain or even likely choice that is being made, and if it were I would agree with you completely.

                                  But from what we've been told in the OP I sort of doubt it and in fact consider it to be likely not this choice at all.

                            1. re: Puffin3

                              I assume you were the eye witness to the horrible incident you describe. If not, it's just hearsay and apocryphal and probably made up, or at least exaggerated.

                              In any event, it has nothing to do with the issue at hand, in which nothing of the sort has been witnessed by anybody involved in this discussion, and no one has any evidence at all that anything like that has happened. Your nose is not a reliable indicator. Sauerkraut always smells awful and botulism has no odor, taste or color.

                              I remember a classic episode of Hill Street Blues in which a detective goes undercover as a butcher. A grouchy old lady comes in and insists on smelling the chicken. He hands her one and she spreads its legs, sticks her nose deep into the cavity and takes a deep sniff. He looks at her and says, "Lady, could you pass the same test?"

                              We eat plenty of things, like cheeses, that smell awful and are basically in a state of decomposition when we do so. Dry-aging beef is another form of the same thing.

                              Anyhow, I was just saying what I'd do, not telling anyone to do anything. If you've studied food history at all, you'd know that nearly every sauce, marinade, flavoring agent, spice and cooking method was developed before there were refrigeration or preservation techniques, and were mostly used to cover up the taste of food going off. And only recently have people had the luxury of avoiding such foods.