You can smell pork even if it’s dormant.
Although it may smell unpleasant, it’s harmless. Some people describe the scent as vinegary or fruity.
So, is it normal for pork to smell like vinegar? Pork that smells strongly of vinegar is likely spoiled, since it means that an excessive amount of acid is present in the protein of the meat.
Store it in a cool, dry place, preferably sealed in vacuum packaging.
How to Tell if Pork Steaks are Bad?
If your pork does not smell good straight out of the box when you open it from the refrigerator, it may be a sign that your meat has gone bad and needs to be thrown away.
Remove the meat from the package and place it on a cutting board or plate to thaw before cooking it.
Then thoroughly clean and disinfect the cutting board with hot soapy water to avoid cross-contamination of the food with the bacteria present on the cutting board.
After that, leave it outside to dry completely before storing it in the refrigerator or freezer for future use.
In most circumstances, if you use leftover cooked pork within two to three days, there is no chance of your food going bad.
What Happens if You Eat Pork That Smells Like Vinegar?
Regardless of how much you paid for the cut of pork you purchased at the store, whether fresh or frozen, chances are it will spoil if it was not properly stored in the refrigerator or if the cut was not handled properly during cooking.
However, it’s worth noting that preparing and cooking the meat the right way will help prevent it from spoiling at all.
Because the cooking and heating procedures may weaken some of the proteins in the meat and make the bacteria in the raw meat able to multiply faster than usual, you should cook your cut of pork all the way through before eating it.
So, the consequences of a pig tasting like vinegar will depend on how you prepared and ate it in the first place.
For example, if you’re creating a traditional pig stew recipe that involves a long cooking time to let the flavors mix evenly into the meat and bring out its savory taste better, then you can consume the stew up to three days after you made it.
However, if you suspect that the stew has spoiled due to it smelling like vinegar upon opening the package or upon taking it out of the fridge after thawing and cooking it right away, then it’s best to discard it immediately and contact your health inspector about it.
Because the germs that live within them can multiply faster when exposed to room temperature and humidity for a long period of time, cooked leftovers that are kept in the fridge for longer periods of time are more prone to getting spoiled than freshly cooked ones.
Even when the germs are still alive within the leftovers, consuming them will only cause your stomach upset as your immune system will eventually kill them off and your body will get rid of them.
If you are not certain if the leftover cooked pork you got from the store is safe to use or not, it’s best that you throw it away and not risk eating the food.
How Long Can Pork Meat Be Safely Stored in the Freezer to Prevent Vinegar Smell?
If you buy fresh pork steaks at your local grocery store or butcher shop, you should always think about freezing them as soon as you get home.
If you do not want to risk buying frozen meat that has turned bad just because it was stored in the freezer for too long, you can store your fresh cuts of meat in the freezer for up to three months.
You could also keep them in the fridge for three to four days to keep them from going bad and then freeze them for long-term storage.
To avoid a vinegar-like odor developing in your fresh cuts of meat when you thaw them out and cook them later on, make sure that the package’s seal is still in place when you store them in the freezer.
Uncooked pork roasts may be frozen for up to three months in airtight freezer bags or vacuum-sealed containers.
They may last up to four months when stored in their original packaging in a deep freezer.
Pork chops may be stored in the refrigerator for four to five days, while ground pork can be refrigerated for three to five days.
Cooked pork slices may only last three days in the fridge and should be frozen as soon as possible after cooking.
If it is smoked or processed pig meat, such as ham, bacon, or sausag, it should be consumed within three to four weeks after buying it from the store.
However, to extend the life of the pork steaks, chops, and slices you buy from the market, it is best to refrigerate your cut of meat immediately after taking it home and then cook it as soon as you can before it turns bad.
If you plan on keeping pigs or any other kind of meat for a long time in your deep freezer without cooking it first, you should cook the meat thoroughly before freezing it to prevent the food from getting contaminated with harmful bacteria, which can survive even when the food is frozen.
How to Prevent Pork from Smelling like Vinegar?
The easiest approach to keeping pork from smelling like vinegar is to never keep any leftover food in your fridge for more than two or three days, no matter how good you think it is.
To eliminate the uncertainty of whether the vinegar-smelling pork is fit for consumption or not, it’s best to always cook the meat right away instead of keeping it in the fridge for a few days.
Depending on the kind of pork cut, you may use the cooking time listed in the recipe below as a guide to how long to cook your meat safely.
The key to keeping pig meat in the refrigerator is to thoroughly cook it first before you freeze it to keep it safe to eat.
When keeping food in the refrigerator, keep the temperature at 40 degrees Fahrenheit or lower to keep the bacteria at bay.
When it comes to temperature, never keep it above 40 degrees Fahrenheit because at this temperature, bacteria can grow rapidly and cause your food to smell sour or spoiled.
As a result, it is strongly advised not to store your cooked cuts of pig meat in the fridge for more than two days, unless you are planning to freeze them for later consumption.
Also Read: Can You Refreeze Pork Ribs?
Pork smells bad because it contains high levels of monellin, which is a molecule that smells like vinegar.
Monellin is produced by an enzyme that’s released when pork is cooked at high temperatures. This enzyme breaks down proteins and fats, resulting in monellin.
Monellin is also found in other meats, such as beef and shrimp. However, pork has more monellin than other types of meat, which is why it smells so bad when cooked at high temperatures.