Poultry: A pale pink or creamy white color.
Avoid: meat that is dull, grayish, or has dark spots. These signs may indicate that it is too old or poorly stored. However, be aware that some meats are treated with carbon monoxide or other gases to preserve their color; therefore, color alone is not a guarantee of freshness.
Fresh meat should have a mild, pleasant odor, neither unpleasant nor acidic. Meats and seafood
Avoid any unpleasant odors, such as sour, ammonia, or gamey smells.
Fresh meat should be firm and slightly moist, but neither sticky nor slimy.
What to avoid: sticky, slimy or sticky-textured meats.
