Theola Walden Baker wrote:

> Which brings me to a related point.  The "preferred" taste of meat is
> largely culturally defined.  I have a friend in Ft. Worth who is married to
> a man from France.  He will not eat cuts fresh from the grocery store.  She
> further ages their meat in the refrigerator--PHEW!--to the point that most
> of us would toss it out as completely rotten.

When I cooked in a restaurant in college, the Chef would keep steak
long past what we mere cooks thought was safe. It smelled awful. Then
we would cook it. Man that stuff was great. Sometimes a package of
beef would go beyond what even the chef thought was saleable, then he
would let us kitchen staff have it. We ate it and never got sick; it
was great.

Old pork turns greenish and should NOT be eaten when it gets old. The
smell is distinctly sour. Dogs love spoiled pork, so I suppose a human
-could- eat it, but I would not want to be the one to try it first...