1. It’s Past the 3- to 5-Day Window
From a safety standpoint, guidance from the U.S. Department of Agriculture (USDA) is straightforward, says Brantley-Lopez: Pork should be refrigerated at 40 degrees F or below, and cooked or frozen within three to five days of purchase. If you bought ground pork, you should cook or freeze it within one to two days. “So rather than relying solely on the date on the package, it’s important to consider storage time and proper handling,” says Brantley-Lopez.
Also, you may not spot an expiration date on your package. “Most pork packaging does not include an expiration date, as date labeling is generally not required by the USDA for these products,” says Dominguez. If that’s the case for the fresh pork you bought, just follow the three- to five-day rule to cook or freeze it in that window.
2. It’s Very Slimy
Just a slight slick or damp feel on pork isn’t cause for concern. “It’s often just due to natural juices released in the packaging,” says Brantley-Lopez.
However, if the meat develops an excessive slimy coating or a sticky film, that’s a strong indicator of spoilage, and it should be discarded, she says. Slimy meat could mean that there’s bacteria growth.
3. The Packaging Is Unusual
Before you pop open a package of pork, give the container a close examination. “If the packaging is damaged — such as ripped, leaking, or punctured — it’s best to avoid purchasing it, as that can expose the pork to contamination,” says Brantley-Lopez.
Another red flag: If your package is bloated, especially when the other packages in the grocery store case look vacuum sealed. “Puffy or swollen packaging [that’s been vacuum sealed] often indicates gas buildup from microbial activity, which can be a sign that pork has spoiled and should be discarded,” says Dominguez.
Still, a puffy package may not always be a cause for concern. Some products use modified atmosphere packaging (MAP), in which gases are intentionally added to help preserve freshness, which can make the packaging inflated, says Brantley-Lopez.
For this reason, puffiness alone is not a reliable sign of spoilage in products with MAP, says Resendiz-Moctezuma. Ultimately, she explains, it’s best to rely on overall appearance and common sense. If a package looks unusual or compromised, it’s safer to avoid purchasing it.
4. It Smells Foul
Smelling your meat before you start cooking can be a useful way to check freshness, advises Resendiz-Moctezuma. Fresh meat should have no odor or simply a light metallic smell, she says.
On the flip side, spoiled pork will clearly stink. “Spoiled pork typically has a strong, unpleasant odor — often described as sour, pungent, or similar to rotten eggs — caused by microbial growth on the surface,” says Resendiz-Moctezuma.
5. The Color Is Off
The hue matters when it comes to pork. “Fresh pork should have a pinkish-red color. Paler pink cuts are also common and do not indicate spoilage, though they may be perceived as less desirable than darker red cuts,” says Resendiz-Moctezuma.
Meanwhile, certain color changes can indicate spoilage, most notably when pork has turned gray or developed a greenish hue, adds Resendiz-Moctezuma. Pay attention to the pork’s fat, too. It should appear white, without dark spots, she says.
6. You Spot Mold
7. It Has a Weird Texture
Another good rule of thumb is to feel the pork. “Texture is an important cue. Fresh pork should feel firm and moist,” says Brantley-Lopez.
You’ll also want to check that the pork doesn’t feel too soft, which is another sign that the meat might be breaking down, says Dominguez. Pork should spring back if you press your finger on it; just be sure to thoroughly wash your hands after touching raw meat, she adds.
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