The term "dead meats" usually refers to meat that is no longer fresh and has spoiled. There are several different synonyms that can be used to describe this type of meat, including rotten, spoiled, putrid, decayed, rancid, and off. Other synonyms might include old, stale, outdated, or expired. It is important to be aware of these synonyms when discussing food safety and handling, and to take appropriate measures to ensure that all meat is properly stored, prepared, and cooked to minimize the risk of foodborne illness. Proper refrigeration, storage, and disposal of meat products can help to prevent the development of harmful bacteria and other pathogens.