Brown spots don't necessarily mean meat is spoiled. It could be oxidation from exposure to air or light. But if you doubt its safety, don't use it.
Yes. If your raw beef is starting to turn grey or brown in spots, you can still eat it once it cooked properly. Make sure to cook it right away as it will not last too much longer. Restaurants will still cook meat like that and stores will still sell it if it is slightly or have spots of brown. If the meat is thoroughly grey or brown, then i would throw it out, as it's progressing well along to spoiling.
No, if it's been stored properly. The red color of most fresh meat changes to a darker red or brown as the meat sits in the fridge. It doesn't mean it's bad.
If you mean what type of illness, you could get food poisoning if the meat was spoiled. If it's not spoiled you could get high blood pressure or high colesterol if you ate too much too often. If you mean what type of nutrients, you get protein and minerals and some fats depending on what type of luncheon meat.
The part of speech depends on how the word is used. See the examples below. They spoiled the surprise. spoiled = verb He threw out the spoiled meat. spoiled = adjective
Yes
You should NOT cook or eat ANY kind of spoiled meat.
No, it will make you more sick.
Sauteing the raw meat in a pan until all pink is gone and meat has turned brown.
Uncooked meat is not safe to eat, in general. As for cooking it, a brown color can indicate that the hamburger is not freshly ground, that it has oxidized or possibly spoiled. Unless it has been under proper refrigeration since ground (where it may have been photo-oxidized by UV light), it should be suspected as spoiled.
Spoiled meat will smell spoiled. The color of the surface of the meat is from oxygenation, being exposed to air, and can vary from red to gray. A steak frozen for a month and then thawed in the fridge for a few days is more than likely fine (unless there is a bad smell).
as long as it doesn't turn brown or smell funny it will be o.k., try not to leave it in extreme humidity for it will get spoiled faster.
"Color of BeefBeef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red.After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch."from http://www.fsis.usda.gov/Factsheets/Beef_from_Farm_to_Table/index.asp