What indicates spoiled meat?

What indicates spoiled meat?

• A. Bad odor and discoloration
• B. Marbling and tenderness
• C. Color uniformity
• D. Tenderness only

Answer: (A)

Bad odor combined with discoloration signals that spoilage microorganisms have grown on the meat, producing off-smelling compounds and changing the meat’s appearance. Odor is the most reliable clue—if it smells sour, rotten, or off, the meat is unsafe. Discoloration occurs as pigments change and microbial activity progresses, reinforcing that the meat isn’t good to eat. Marbling and tenderness describe quality attributes and don’t indicate safety. Color uniformity can vary for fresh meat and isn’t a definitive sign of spoilage on its own. Tenderness alone also doesn’t tell you whether meat has spoiled. If you notice a bad odor or visible discoloration, discard the meat.

Bad odor combined with discoloration signals that spoilage microorganisms have grown on the meat, producing off-smelling compounds and changing the meat’s appearance. Odor is the most reliable clue—if it smells sour, rotten, or off, the meat is unsafe. Discoloration occurs as pigments change and microbial activity progresses, reinforcing that the meat isn’t good to eat.

Marbling and tenderness describe quality attributes and don’t indicate safety. Color uniformity can vary for fresh meat and isn’t a definitive sign of spoilage on its own. Tenderness alone also doesn’t tell you whether meat has spoiled. If you notice a bad odor or visible discoloration, discard the meat.