How to recognise rotten meat before it reaches your plate

August 8, 2025 by News Desk

In the bazaars of Kashmir, meat is part of the daily rhythm of life, simmering in pots for a family meal, minced and shaped into kebabs, or slowly cooked into rich, festive dishes. But behind the aroma and tradition, there is now a heightened sense of alarm. In just the past week, authorities have seized more than 3,000 kilograms of rotten meat from Srinagar, Ganderbal, Pulwama, and most recently 150 kilograms in Anantnag, some of it dumped in marshes and roadside drains to evade inspection.

These discoveries have revealed a silent danger: when meat is not fresh, it is not simply a matter of taste, but of public health. Vigilance is no longer a choice; it is a necessity.

Recognising rotten meat is not just a skill for inspectors or butchers; it is something every consumer can and must learn. Fresh meat, whether in solid cuts or ground form, carries a certain vibrancy., the colour, smell, and texture speak for themselves. When these signs are dulled or corrupted, the meat may be unsafe for consumption.

In its solid form, good meat appears firm and slightly moist, never slimy or sticky. Beef and mutton should have a rich, even colour, not dull grey, brownish-green, or blotched. The fat should be white or cream, not yellowed or dark. If you press the surface gently, fresh meat springs back; if your finger leaves a dent, it is already losing its integrity. Above all, the smell is unmistakable: fresh meat smells clean and mild. The moment a sour, ammonia-like, or overly pungent odour reaches your nose, trust it, the meat is on its way to decay, if not already rotten.

Grinded meat (minced or keema) hides more secrets. Traders with foul intentions may use this form to disguise discolouration or mix stale cuts into the batch. Fresh minced meat still retains a vibrant tone — deep red for beef or mutton — and should be loosely packed, not waterlogged or mushy. If the colour seems unusually dark, greyish, or uneven, it’s a warning sign. Rotten ground meat often emits a sharp, sour odour even before visual changes become obvious. Touch is telling: fresh mince separates easily between the fingers, whereas stale mince feels sticky, tacky, or slimy.

Temperature plays a quiet but decisive role. Meat left unrefrigerated for even a few hours can begin to deteriorate, especially in the Valley’s summer heat. Traders who store meat in makeshift freezers or thermocol boxes without proper temperature control are gambling with public health. The first stage of decay may not always be visible, but it always leaves clues in smell and texture.

It is also wise to be wary of suspiciously cheap offers or meat sold in bulk without proper packaging or labelling. A reputable seller is never afraid to let customers examine the product closely, to see the colour, smell the aroma, and feel the firmness. Dishonest vendors, on the other hand, will rush the sale, avoid questions, or hide the meat under layers of spice, marinade, or grinding.

The responsibility to detect rotten meat is not just an act of self-preservation. It is an act of protecting one’s family, neighbours, and community. In a place where meat is at the heart of social gatherings, the harm of a single batch of contaminated meat can ripple far beyond the home it enters.

In the end, the lesson is simple: trust your senses, not the seller’s assurances. Let your eyes, nose, and hands tell you what is fit for your kitchen. Fresh meat speaks of life and nourishment. Rotten meat, no matter how it is dressed up, always carries the whisper of decay. Knowing the difference is the first defence against the silent dangers that could lurk on your plate.

And one more thing must be said without hesitation, avoid buying grinded meat from markets altogether, no matter how clean or reputable you believe a particular restaurant or butcher to be. Minced meat hides too much and reveals too little; it is the perfect disguise for decay. In a time when profit can outweigh conscience, it is safer to buy whole cuts, grind them at home, and know exactly what you are feeding your family.