Quick help please - is this pork ok to eat?

Norma_Desmond

I haven't cooked pork in ages, but I've just unwrapped a tenderloin I bought from the local supermarket and it smelled awful; the smell has almost gone now (and I rinsed it). The meat isn't at its use by date until tomorrow, but dare I cook it?

erdd2

At the possible risk of trichinosis, I would bin it.

Rebelle

If the smell has gone after rinsing, it was probably caused by the blood/juices that had seeped out of the meat while it was packaged. I've had meat, especially from the supermarket or that has been frozen and defrosted that smelt a bit funky at first but was actually fine - touch wood I've never made anyone ill yet!

If the meat itself looks a good colour - not greenish or anything! - then I'd use it, but obviously make sure that it's thoroughly cooked through. If you're still in any doubt after cooking it though, I wouldn't eat it - throwing food away is a terrible waste yes, but not poisoning yourself is more important!

erdd2

I agree with all you say Rebelle for other meats however the severity of trichinosis and how prevalent it can be in pork would put me off risking even cooking this...cross con and all that too.

Norma_Desmond

Well, I'm not sure what to do now - the smell has totally gone and the meat looks and feels normal......

I'm loathe to bin it as I've planned several meals around it and the shops are all shut now (I live in the middle of nowhere)

I must decide within the next hour or so, or it's going to be a late and expensive takeaway tonight.

erdd2

The best prevention is to make sure that pork and wild game meat products are properly cooked. The desirable internal temperature is at least 150 degrees F. Storing infected meat in a freezer with a temperature of -13 degrees F or lower for 10 days will also destroy the parasite. Utensils used for processing pork and wild game meat should be thoroughly cleaned before using them for other meats.

Or

http://www.medicinenet.com/trichinosis/article.htm

amersall

My pork had an iffy smell last week, and like you,after rinsing it looked and smelt ok.
I cooked it and served it up,it was beautiful, i overcook meat anyway no matter what it is so i think you will be ok if you cook it well.
As Rebelle says,if it is not right when you have cooked it then bin it.

Norma_Desmond

erdd2 wrote: »

The best prevention is to make sure that pork and wild game meat products are properly cooked. The desirable internal temperature is at least 150 degrees F. Storing infected meat in a freezer with a temperature of -13 degrees F or lower for 10 days will also destroy the parasite. Utensils used for processing pork and wild game meat should be thoroughly cleaned before using them for other meats.

Or

http://www.medicinenet.com/trichinosis/article.htm

Thanks again - it's in the oven now and I'm going to virtually nuke it - if it's a little dry so be it!

HariboJunkie

Pork and Gammon often say on the packaging that they will have a different smell when first opened but that it is perfectly normal. Can you check the packaging?

Norma_Desmond

HariboJunkie wrote: »

Pork and Gammon often say on the packaging that they will have a different smell when first opened but that it is perfectly normal. Can you check the packaging?

Nothing on the packaging; it was from a small local supermarket which is known for 'good' meat.........so fingers crossed!

hotcookie101

Trichinosis is VERY rare in the UK (if not completely eradicated) , and cooking pork through (so not pink-doesn't need to be incinerated) will destroy it.

From Defra:

There is no evidence that trichinella exists in pigs in the UK. However trichinosis is an important infection in pigs in several other countries because it can affect humans. People may become infected by eating undercooked pig meat containing the parasitic nematode (‘worm’) Trichinella spiralis, which causes the disease. Infection in people can be very serious as the parasites migrate through the muscles, which in some cases has been fatal. Clinical signs of disease are rarely seen in infected animals. The infection is still present in pigs, wild boar and horses in other countries. Disease in humans in the UK was last diagnosed in 2000 linked to consumption of undercooked imported infected pig meat.