Oh wow... I wouldn't suggest following this so close.
Two days max. Else freeze it. A week? Unless its one of those gas packed packages of meat from Walmart (Even those are iffy on life) never. That cellophane is a breathable. Meaning that air can penetrate it. Thats why it looks nice and red when you buy it. Because the air is keeping it that bright red. Else it would be a dark red as the meat isn't getting the air to brighten it.
Originally Posted by bijou
Again two days max. Or freeze it. Even sealing it in Tupperware really doesn't help prolong it a lot. The air still has gotten to it, and thus the break down process has started.
Leftover cooked meat will kick around a bit longer, but as a general rule, try to eat it within a week.
Cooked pork chops should be gobbled up sooner, within three days.
Ham and other smoked (Cured) meats can survive a while longer. But I really wouldn't suggest more then three days if you can help it. Freezing can result in it being watery when pulled from the freezer, but won't hurt it.
Your holiday ham and other smoked or cured meats can hang in there for one week. Make lots of ham sandwiches and hash if you don’t want it to go to waste. Bacon, unless frozen, has a similar shelf life.
There is more to this rule then just smell.
Death rattle: A good general rule is that if it smells bad, it is bad.
The full rule is;
If it smells bad, looks bad or feels bad don't eat it. And the number one thing to this, if in doubt, throw it out. Its not worth getting sick over it.
Ham will get slimy and develop a sour taste. It may not always stink, it may also not always turn colors. Light will affect lunch meat. Turning gray faster, thou its still good. For those who buy it fresh from a deli. Its the salt and light reacting in the cured meat.
Meats, fresh or cured, will stink when they’re rotten or even beginning to turn.
Red meat doesn't turn gray, it turns blackish. Chops can, but with it being a white meat, the graying is hard to tell.
Red meat and pork chops will also turn grayish in color.
Who wrote this thing? Fresh fish has a fishy smell, some fish stronger then others. Take tilapia, very strong fish smell even when fresh, and noticeable even when frozen.
Fish will smell, well, really fishy. Fresh fish should have virtually no odor, just like sushi.
And just like sushi? Sushi is rice. In fact it means "With Rice" in Japaneses. Sushi (すし、寿司, 鮨, 鮓, 寿斗, 寿し, 壽司) is a Japanese delicacy consisting of cooked vinegared rice (shari) combined with other ingredients (neta). This person I would guess is trying to use the word Sashimi. Thou this still wouldn't be an accurate word for this article.
Unless the person has no sense of smell, poultry is the easiest to tell if its gone bad. It will stink to high hell, be slick, and look funny. (Meat not skin will be darkened.)
Poultry is probably the most difficult to pin down. Raw chicken will smell sour and could develop a slick film when it goes bad.
two months is really pushing it, unless we are talking some of the specialty aged cheeses. And all need to be sealed properly.
Life span: One week to two months ...
One other thing, some people will buy lunch meat in the packs from the self serve area of the stores. These come with nice sell by dates on them. And those dates can be passed by 3-4 days with out much worry as long as the seal on them is not broken. But once its been opened, that rule of 2 days immediately applies. For you have now allowed air in and the break down process has now started. So don't go by that date once opened.