As Thanksgiving approaches, many of us buy our turkeys in advance and store them in the freezer until it’s time to thaw and cook them. Vacuum-sealing is a great way to prevent freezer burn and extend the shelf life of frozen turkeys. However when you open up that vacuum-sealed package, you may be hit with an unpleasant rotten egg odor emanating from the turkey inside.
This sulfurous smell can be alarming but don’t toss out your turkey just yet! In most cases this odor does not mean your turkey has gone bad. Read on to understand what causes this smell and how to tell if your vacuum-packed turkey is still safe to eat.
What Causes the Rotten Egg Smell?
The main culprit behind the rotten egg odor in vacuum-packed turkeys is the buildup of lactic acid. Here’s what happens:
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Vacuum-sealing removes oxygen from the package, creating an anaerobic (low-oxygen) environment.
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This allows lactic acid bacteria naturally present on the turkey to thrive. These bacteria metabolize and break down the proteins in the meat.
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One of the byproducts of this metabolic process is increased production of lactic acid inside the vacuum seal.
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The accumulated lactic acid causes an acidic smell that can range from tangy and sour to downright sulfuric.
So in most cases, the rotten smell does not necessarily mean your turkey has spoiled. It simply indicates that proteins have broken down and lactic acid has built up during freezer storage in the oxygen-deprived vacuum seal.
How to Tell if Your Turkey is Spoiled
While a slight funky or sour smell is normal, you should still inspect your turkey thoroughly before cooking it. Here are some signs that your vacuum-packed turkey has gone bad:
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An intensely putrid, rancid, or rotten odor that does not dissipate after rinsing the turkey.
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Visible slime, goo, or mucus on the surface of the turkey.
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Spots of gray, green, yellow, or black discoloration.
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Slimy skin texture.
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Leaking, swollen, or distorted vacuum package.
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Turkey is past the expiration or use-by date printed on the packaging.
If you notice any of the above signs in addition to the sulfur smell, it’s safest to discard the turkey. Always use your best judgement. When in doubt, throw it out!
Tips to Avoid a Strong Sulfur Odor
Here are some tips to help minimize the rotten egg smell from vacuum-packed turkeys:
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Purchase fresh turkeys and check expiration dates on packaging. Fresher turkeys produce less lactic acid.
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Store properly sealed turkeys at 0°F or below. Colder temperatures slow lactic acid development.
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Rinse off any lingering odors under cool running water before cooking.
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Cook within the recommended window for maximum quality and freshness.
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Choose enhanced modified atmosphere packaging (MAP) over straight vacuum-sealing to better control gaseous byproducts.
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Consume turkey soon after opening the package, rather than re-sealing and freezing repeatedly.
Why Other Vacuum-Packed Meats Smell
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Beef – The iron-rich proteins in red meat can give vacuum-packed beef a slightly liver-like or metallic odor. This is normal in fresh beef. Rancid odors indicate spoilage.
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Pork – Sulfur smells in pork often come from amino acids like cysteine. Mild odors are generally not a spoilage concern unless other signs are present.
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Fish – Trimethylamine oxide in seafood reduces to smelly trimethylamine after death, causing fishy odors. Mild smells are common but an extremely fishy odor denotes spoilage.
The Takeaway
The bottom line is that you can’t always judge a book by its cover – or in this case, a turkey by its scent. While the rotten egg odor in vacuum-packed turkeys can be unpleasant, in most cases it does not mean the turkey has gone bad. With proper inspection and handling, you can still safely enjoy your holiday bird. Trust your senses, but understand the science behind common meat packaging odors. When in doubt, discard. But in many cases, that eggy smell is just a harmless byproduct of the vacuum sealing process.
Why Does Vacuum Sealed Meat Smell Strange Once Opened?
Vacuum sealing involves removing oxygen from the packaging environment, creating a barrier against bacterial growth. This process helps in preserving the meats freshness and preventing spoilage. During storage, the natural juices within the meat can interact, causing slight discoloration and a tangy odour. Upon opening the package, this odour is released but typically dissipates if the meat has been properly stored and is within its use-by date.
Handling Meat That Smells Bad but is Within Its Use-By Date
If the meat emits a strong, unpleasant odour despite being within its use-by date, rely on your senses. Check for sliminess, tackiness, and discoloration. If these signs are present, do not consume the meat. Return it to the retailer for a refund.
How can I tell if my meat’s gone bad?
FAQ
Does vacuum-packed turkey smell like rotten eggs?
I’ve seen this mostly on vacuum-packed meat, some have smelt really bad like rotten eggs/sulphur but perfectly fine to eat. The smell usually goes away after a few minutes being exposed to air.
Is turkey bad if it smells like eggs?
Many times people can tell if a turkey is spoiled by the “texture and smell” of the turkey. Hanes said the skin of the turkey may become slimy, and the smell is often described as “rotten eggs or like sulfur.”
Why does vacuum-packed meat smell like sulfur?
It’s not a sign your meat has gone bad; it’s a sign the seal was actually tight and clean.Sep 11, 2023
How to tell if vacuum sealed cooked meat is bad?
Although vacuum-sealed meat has a longer shelf life, it is still important to recognize signs of spoilage. Spoiled meat may have an unpleasant odor, exhibit a changed color, or have a sticky texture.