Since pork ribs taste like rotting eggs, they’re commonly described as disgusting.
It’s essential to make sure the ribs are thoroughly cooked before you eat them. Temperatures ranging between 50 and 70 degrees Celsius will achieve the best results.
So, why do pork ribs smell like rotten eggs? Pork ribs smell bad for two main reasons.
First, the ribs are cooked over an open fire, which gives them a smoky flavor. Second, the ribs cook in a mixture of water, sugar, salt, and spices.
The combination of these ingredients gives the ribs a foul taste. It looks and smells like the ribs are rotten, but actually they are not.
Why Do Pork Ribs Smell Like Rotten Eggs?
The first natural reason is a chemical called androstenone that is found in high concentrations in pig skin.
This gene is inherited by female pigs from the boar during mating season; therefore, its aroma is much stronger in male pigs than females.
It is then combined with the meat of the pig as it grows older.
This gene functions similarly in humans too. However, it does not smell nearly as bad but has a similar effect on humans as it alters our hormone levels and causes women to sweat more, while men become more aggressive.
However, when hog flesh is obtained and processed through mechanical means or cooking at high temperatures, it removes this androstenone from the meat almost completely, which is why pork smells better once it’s cooked.
Pigs are famed for their fat, and it is the fat that covers this gene that causes it to stand out more in males than females because males have thicker layers of fat around their skin than females do.
Inadequate Storage Conditions
When swine meat is initially packed in Cryovac packaging, it absorbs enough oxygen to deteriorate the quality of the meat and alter the flavor over time.
Some germs may also grow well in this setting, especially if the meat is kept in a warm place without enough refrigeration.
If suitable storage precautions are followed, then these odors can be eliminated completely.
It is also critical to keep them refrigerated at all times until you are ready to cook them so they don’t start to go bad and cause the meat to become spoiled.
If the temperature in the storage compartment exceeds 40 degrees Celsius, then bacteria will begin to multiply rapidly and produce a foul odor as well.
Poor Packaging of the Pork Meat
When it comes to keeping pork in the fridge at home, poor packaging is another important factor. Different cuts of meat need different temperatures to stay fresh and taste right.
If the meat is not packed properly and the compartments aren’t airtight, then it will spoil quickly and also give off a foul odor.
Once germs from the outside environment enter the pork’s inner core, they will spread quickly and start to produce that unpleasant smell as well.
Furthermore, inadequate packing will dehydrate the meat and make it less juicy and tasty.
When packed hog meat is exposed to air, oxygen reacts with the protein molecules in the muscle tissue, causing it to rot and become rancid, which is why some people find it smells so bad when they first open it.
This oxidization process gradually increases over a period of time until the moisture is completely gone, leaving a dry piece of rubbery flesh which becomes unappetizing to eat altogether.
And this breakdown process is also accelerated by the presence of bacteria, which is why it’s so important to keep raw meat away from other food products.
This cross-contamination could cause food poisoning and lead to serious health issues such as E. coli.
As a result of the bacteria multiplying and producing their own toxins in the hog’s tissue, it causes it to stink really badly and ruins the entire batch if you cook it at this stage.
The second primary source of fart-like odors in pork is boar taint, which is another protein-based compound that causes the meat to smell like ammonia when cooked or stored.
This is frequent in male pigs and female pigs that have recently had piglets, as the hormones they release when they breed can cause the hog’s body tissue to release volatile organic compounds (VOCs), which cause an unpleasant.
The only methods to get rid of this odor are to cook it thoroughly or freeze it for a long period of time.
Bacteria may also play a part in producing this unpleasant smell as they break down the proteins in the meat, but the main cause is the boar taint itself.
Because of the boar taint, about 75% of all commercial pig meat is rejected by consumers and therefore wasted, at a huge cost to the pig farmers and the supermarkets themselves.
When the pork is undercooked, the boar taint compounds also vaporize and are released into the air, which accounts for the awful odor that is emitted from your kitchen when cooking and eating such meats.
Signs Of Pork Ribs Going Bad
Ribs are very popular and many people eat them regularly. However, do you know that pork ribs can spoil? Here are some common signs of pork ribs going bad so that you don’t eat spoiled meat.
Smell is one of the best indicators of when food has gone bad. Smell is an alert mechanism in our bodies that alerts us to a harmful substance.
Food spoilage happens when the bacterial count rises, causing food to smell bad. When pork ribs go bad, they smell sour and musky.
Pork ribs go bad when the meat starts darkening in color. Sometimes, this can happen just right after cooking.
The meat will also feel slimy. A good way to test this is to cut a rib open and taste it. If it doesn’t taste right, you should throw it away.
Pork ribs that have gone bad will be slimy and greasy. They will also look bloated and puffy after cooking.
When cooked pork ribs are overdone, they will also have an unpleasant odor and a bitter aftertaste.
Spoiled pork ribs will have a bad taste. They will feel sour and bitter when eaten.
How to Remove the Smell Of Pork Ribs
Rinse the meat in cold running water to remove surface dirt or grease, pat dry with paper towels and refrigerate immediately in a sealed container for up to three days.
You don’t want water droplets all throughout the container because it will drip onto the meat as you try to open it the next day.
If desired, add a few drops of water to the container, cover tightly with plastic wrap or foil, and refrigerate until ready to use.
After washing, carefully pat the meat dry with disposable paper towels.
This will not only assist the meat in drying faster, but will also prevent any liquid from penetrating into the meat and spoiling it.
If the stench has subsided and the color is back to normal, go ahead and cook them as you normally do, but make sure to cook them thoroughly until the internal temperature reaches at least 160 degrees Fahrenheit.
How to Prevent Pork Ribs from Going Bad
Freeze at Temperatures Below 50 Degrees Celsius
If you want to keep your pig meat in the freezer compartment of the refrigerator, then make sure to freeze it at a temperature of below 50 degrees Celsius, as this will prevent bacteria from growing on it as well as keep the meat fresh for a longer time in the refrigerator.
The acceptable temperature for storing beef for consumption is 3 degrees Celsius to 5 degrees Celsius, which is the same as 18 degrees Fahrenheit to 13 degrees Fahrenheit.
Meat Should Be Stored in Vacuum-sealed Bags
The next most critical thing that you should do in order to prevent your pig meat from going bad is to wrap it in vacuum-sealed bags, as this will prevent moisture from penetrating into the meat and contaminating it.
To keep the newly purchased pig meat fresh for a longer time, you should store them in freezer bags or containers with tight lids, as this will help in keeping air away from the meat, which will in turn prevent the spoilage of pig meat due to.
I strongly suggest using the FoodSaver Vacuum Sealing System as it is one of the top rated vacuum sealers on the market today.
Before Storing the Meat, It Should Be Washed and Dried.
Some individuals fail to wash their newly purchased pig meat before storing it in their freezers.
It is critical to remove any excess grease or dirt from the animal before storing it in the freezer, as this will not only help in keeping the air out but will also keep bacteria away as well.
If you do not wash and dry rub the raw meat properly, it may attract insects and other pests that may contaminate it or even spoil it.
Always Get Fresh Pork From a Local Butcher.
I strongly advise you to always get fresh pork from a local butcher as they will deliver the meat to your doorstep within a short period of time and will make sure that it stays fresh for a much longer time.
When purchasing vacuum packed hog meat from grocery stores, make sure that you read the packaging carefully as some stores may overpackage their hog meat and they will end up losing a lot of their nutrients in the process.
When purchasing packaged beef from the grocery store, keep in mind that it is normally prepared and frozen at a low temperature, which will destroy most of its nutrients and taste.
If you purchase meat from your local butcher, he/she will clean, cut, and wrap the meat for you so that you are able to consume it immediately.
The expiration date must be printed clearly on the package as most supermarkets do not display the expiration date on the package of their frozen meats.
If you store fresh pork in the fridge for more than two days, you should freeze it immediately in order to keep it fresh and nutritious for up to six months.
Also Read: Why is My Pork Shoulder Stuck at 190?
After cooking pork ribs for too long, the outside turns brown and raw-looking, while the inside still looks raw.
It also smells very unpleasant, making people not want to eat it. Pork ribs smell bad because, over time, the enzymes in the meat break down and mix with the sulfur in the air to form stinky molecules.
Other foods can also smell bad when they are overcooked, but pork ribs smell the worst because they contain a lot of sulfur.