I agree with Pierino depends who you got them from and how fresh it was when you got it smell it touch it follow your gut you know if it looks or smells good
This is a bit tricky to answer. Yes, discoloration is an indicator of spoilage. But did you buy the pork from a butcher or out of one of those foam trays at the supermarket? I tend to distrust the latter for longevity. Especially if it's labeled "previously frozen" or "manager's special".
I like the old sniff and spot test- if they smell or look off they are in the trash. I've kept meat that long and it's been fine, but did have a few lamb chops which developed a slimy green color in 3 days in the fridge which I wasn't comfortable eating.
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