ne of the biggest sources of confusion is the date printed on the package. “Sell by,” “Use by,” and “Best before” do not always mean the product becomes unsafe the moment the calendar flips. But spoilage signs matter more than the date.

Some browning on red meat can indeed be normal due to oxidation. What isn’t normal is a sour, sulfur-like, or unusually strong odor—these can indicate bacterial growth.

When the Smell Is Hard to Judge

Not everyone can accurately assess the smell of raw meat—some people feel nauseated by the scent even when it’s perfectly fresh. That makes things tricky. In such cases, you’re left evaluating other clues:

• Texture: Spoiled meat often becomes sticky or tacky.
• Color: Slight browning is normal; grayish or greenish tints are not.
• Packaging:Swollen packaging can be a sign of bacterial activity.

If you can’t confidently assess the smell, texture becomes your biggest ally.