Spotting Bad Veal: A Visual Guide to Identifying Spoiled Meat

Veal can be a delicious and tender meat when sourced and prepared properly But like any perishable food, veal is susceptible to spoilage if not stored and handled correctly As a consumer, it’s important to know how to identify signs of bad veal so you don’t accidentally eat meat that could make you sick.

In this article we’ll cover common visual cues that indicate veal has gone bad. Learning what spoiled veal looks smells, and feels like can help you avoid foodborne illness. Let’s dive in to the sensory experience of bad veal.

An Overview of Veal and Food Safety

First, a quick veal primer. Veal comes from young calves, usually male dairy cows, raised specifically for meat production. Veal calves are slaughtered between 18-28 weeks old.

Like all animal products, veal is perishable and can be contaminated with dangerous bacteria. Proper refrigeration is key to preventing spoilage and illness. Raw veal should be used within 4-5 days when stored at 40°F or below.

Key Signs of Spoiled Veal

Here are the main visual and sensory indicators that raw veal has gone bad:

Unpleasant Smell

• A sour, ammonia-like, or rotten odor indicates spoilage

Slimy Texture

• A sticky, tacky, or slimy feel means bacteria growth has occurred

Discoloration

• Gray, green, or brown hues instead of pinkish tones signal the meat is bad

Mold Growth

• Cottony mold on the surface is a clear giveaway the veal is spoiled

Expired Date

• Veal kept longer than 5 days after purchase should be discarded

Trust your senses. If the veal seems off in any way, don’t risk eating it. Play it safe and throw it out.

Evaluating Veal Freshness by Sight

Let’s go into more detail on identifying visual signs of bad veal:

Color Changes

Fresh raw veal should have a uniform light pink color. As it starts to spoil, the color shifts to grayish or greenish hues. An iridescent sheen may also develop. These changes happen as bacteria multiply and the veal oxidizes.

Discoloring typically starts on the surface and gradually spreads deeper into the meat. Watch for spots or areas with an off color.

With cooked veal, look for brown or gray patches instead of even light brown coloring from proper cooking.

Slime Formation

Bacteria breaking down veal tissue leads to slimy residue on the surface. It will have a wet, sticky, or tacky texture.

Press your finger gently against the meat. If it feels gloppy or sludgy, that’s a red flag. Trust this instinct – you don’t want to actually taste meat in this condition.

Mold Growth

Another clear indicator of spoiled veal is furry mold formation. It may start as small spots that get bigger. Mold on veal can be white, gray, green, yellow, or black. It may have cotton-like or fuzzy texture.

Do not attempt to trim off the mold and use the remaining veal! Any veal with mold should be discarded in its entirety.

How to Tell if Cooked Veal is Bad

With cooked veal, you won’t be able to rely as much on raw color and texture. But here are signs that cooked veal has spoiled:

• Unpleasant sour or “off” smell
• Dry, cracked outer skin if roasted
• Chewy, tough, or mushy texture
• Mold or bacteria growths visible on the surface

Generally, if leftover cooked veal exhibits any odd odors, flavors, or textures, it should be thrown out. Don’t take chances with cooked meat that seems suspect.

Storing Veal Safely to Avoid Spoilage

To get the longest safe shelf life from your veal, follow these storage tips:

• Refrigerate below 40°F as soon as possible after purchase
• Use raw veal within 4-5 days of refrigeration
• Freeze veal if you won’t use it within 5 days
• Cooked veal lasts 3-4 days in the fridge
• Wrap veal tightly in plastic wrap or airtight containers
• Avoid cross-contamination by keeping veal away from other foods

Proper storage and handling is the best way to prevent premature veal spoilage. But if you notice any signs of bad veal, don’t risk eating it. When in doubt, throw it out!

What to Do if You Eat Bad Veal

Foodborne bacteria can seriously impact your health. Symptoms include nausea, vomiting, stomach cramps, and diarrhea. In severe cases, hospitalization may be required.

If you suspect you’ve eaten spoiled veal, contact your doctor right away. Save any uneaten portion for testing and isolation of the contaminant.

Report suspected food poisoning to the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854). Calling in food safety issues helps protect the broader public.

Make Veal Safety a Priority

Eating spoiled or contaminated veal can quickly lead to a miserably sick day – or worse. Being able to identify signs of bad veal is an important skill for consumers. Trust all your senses, not just the use-by date.

Look for visual red flags like smell, slimy texture, and discoloration. Follow proper veal handling and storage protocols. And if in doubt, remember it’s better to be safe than sick.