Souring, Putrefaction and Bone Sour

Large size, residual heat, poor chilling, contaminated cuts, injection routes and low-oxygen internal pockets can create conditions different from the surface. Bone and connective structures can slow heat removal.

A cut surface may reveal softening, gas, discolouration, slime or a concentrated sour or putrid odour. Surface appearance can remain acceptable while the internal defect is advanced.

Sensory evidence confirms rejection but cannot identify all hazards or prove the unaffected area is safe. Tasting suspect product is inappropriate, and trimming around a deep pocket does not validate the remainder.

Review slaughter or raw-material condition, injection, curing, product size, cooling curves and storage. Compare centre and surface measurements and determine whether the defect is isolated or process-wide.

Control raw-material hygiene, deep contamination routes, product geometry and cooling. Product disposition must follow the actual exposure and competent technical assessment rather than smoking, seasoning or recooking to mask the fault.