Appearance and color
Depending on whether you are using raw or cooked chicken, there are some important things to note when it comes to its appearance and color.
Before preparing the chicken, it is important to check its appearance for signs of spoilage.
Raw chicken should be light pink in color with chunks of white fat. If the meat is gray or green, or the fat is yellow, this is a sign of spoilage and you should discard the chicken.
That said, if the color of the chicken changes slightly, this is normal.
For example, you may observe a slight darkening or fading of the pink flesh, which is a normal result of oxymyoglobin (a red protein and pigment) converting to metmyoglobin upon exposure to oxygen.
While not always a sign of spoilage, it could mean the chicken is less fresh.
Generally, slight color changes are normal as long as the chicken is stored safely in the refrigerator or freezer.
Finally, discard the chicken if you notice any obvious signs of spoilage, such as mold growth. Unlike hard cheese, you can't just cut off the small portion where mold growth occurs, so you should discard the entire piece or batch of chicken.
The cooked chicken should be white with no pink bits of meat. Pink meat is a sign that the chicken is undercooked.
If you are storing chicken as leftovers, be sure to store it in an airtight container in the refrigerator at 40°F (4°C) or lower for up to 3 days.
Be sure to put it in the refrigerator immediately after cooking or eating it - chicken will go bad if left in the "danger zone" of 40°F (4°C) to 140°F (60°C) more than a few hours.
Within this temperature range, bacteria grow exponentially and increase the risk of foodborne illness.
If you notice any obvious signs of mold growth or color change between placing the chicken in the refrigerator and planning to eat it, discard it.
If there are any seasonings or seasonings on the chicken, it may be difficult to spot mold or color changes.
This is why you should eat chicken within 3 days of cooking. Make sure the chicken is heated to at least 165°F (74°C), using a food thermometer to measure its internal temperature.
A telltale sign of low-quality chicken is an unpleasant odor.
Raw, fresh chicken will have a very mild smell, or no smell at all. If your chicken has a very noticeable odor, such as a sour or sulfurous smell similar to rotten eggs, discard it.
However, you should never rely solely on smell to determine whether chicken is safe to eat.
People's sense of smell can vary, which means not everyone will notice a change in the smell of chicken. Therefore, watch out for other signs of corruption as well.
The fresh raw chicken was shiny and somewhat soft in texture.
It shouldn't be slimy, gooey or slimy. If your hands have slimy residue after handling raw chicken, it means it has gone bad.
Cooked chicken is firmer and drier than raw chicken. If you notice any changes in texture, such as softness, stickiness, stickiness, or increased residue, it may no longer be safe to eat.
Purchase date and expiry date
In addition to obvious signs of spoilage, it's important to check the expiration date and consider when the chicken was purchased.
First, be sure to check the expiration date before buying chicken. You may notice that there may be two dates listed on the chicken package: the "package date" and the "best before" date.
The first refers to the date the chicken was packaged and is used by manufacturers and retailers rather than consumers.
Instead, you should refer to the "use by" (expiration) date. This is the date by which the manufacturer recommends that you use the food to experience the "highest quality."
If you plan to eat the chicken within 1-2 days, you can choose a package that is closer to its expiration date, usually on sale. If you don't plan to use fresh chicken before its sell-by date, it's best to freeze it for later use.
It's best to buy raw chicken at the end of your shopping trip. This reduces the time it spends in the cart in danger zones.
Be sure to take the chicken home immediately and place it in the refrigerator or freezer.
If sealed well, chicken will keep in the refrigerator for at least 9 months. Before putting the chicken in the refrigerator, write the date of purchase on the packaging to keep track of it.
Fresh uncooked chicken will keep in the refrigerator for 1-2 days.
If you have cooked chicken, it needs to be eaten within 3-4 days and should always be stored in the refrigerator.
Being able to tell when your chicken is going bad will help keep you and your family safe from foodborne illness.
Fresh, raw chicken is usually light pink in color with chunks of white fat, has little odor, and is soft and moist. If your chicken becomes slimy, smells bad, or changes color to yellow, green, or gray, these are signs that your chicken has gone bad.
Discard any chicken that has passed its sell-by date, been uncooked in the refrigerator for more than 2 days or cooked for more than 4 days, or been in the danger temperature range for more than 2 hours.
While these signs are useful, when in doubt, throw it away.