How to Tell Fat from Spoilage
Although the white spots are usually harmless, it’s useful to know how they differ from signs of spoilage.
Normal Fat Usually:
- Appears white or cream-colored.
- Feels smooth and firm.
- Is evenly mixed throughout the meat.
- Has the normal savory smell of the product.
Possible Signs of Spoilage Include:
- Fuzzy or slimy growth.
- Green, blue, gray, or black discoloration.
- Isolated patches on the surface.
- A sour, rancid, or unpleasant odor.
Because canned meat is commercially sterilized and sealed, internal mold growth is extremely uncommon unless the can has been damaged or the seal has failed.
When Should You Throw It Away?
Discard the product if you notice any of the following:
- A swollen or bulging can.
- Leaking liquid before opening.
- Heavy rust or severe damage along the seams.
- A foul or sour smell after opening.
- Slimy texture.
- Unusual green, gray, or black discoloration.
If any of these warning signs are present, it’s safest not to consume the product.
However, if the can is intact, the smell is normal, and the only unusual feature is white fat specks, the product is generally considered safe to eat.
One final question remains: what happens to those white bits once the meat starts cooking? The answer explains why they actually improve the final flavor.
