How can you tell when meat has gone bad?

  • Fresh meat should be brown, but stores gas it with carbon monoxide to make it look redder and more appealing to the public. If you have ever eaten deer or moose meat the meat is a brown color and not the bright red. It's true if you see a metallic green or the meat smell "sour" then "When in doubt throw it out!" Having food poisoning is not a pleasant thing to go through.If you have frozen raw meat and cook it and there are leftovers then you can refreeze it. You can not thaw raw meat and then let it sit around and refreeze it. Believe it or not I smell all my meat, as odd as it may seem, especially ground round (for hamburgers), steaks and roasts. For chicken, chicken pieces, or turkey, I put in cold water with a 1/2 cup of salt and that kills any bacteria and then rinse well, pat dry with paper towel and then cook.
  • It's green or a dark brown or it smells bad. But meat is actually ALWAYS gone bad or rotten. It is never fresh. The second the animal dies, the body decays. It is just the point where it is no longer edible, without getting sick or a stomach ache. 'Color of Beef' Beef 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.