"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."
Probably 1 - 2 days as described herehttp://answers.wikia.com/wiki/How_long_does_a_thawed_fresh_chicken_keep_in_the_refridgerator
Bacteria can form on food left out of the refrigerator after an hour.
I personally wouldn't leave it for more than a couple of days - even if the fridge can keep it below 5oC.
Depending on the temperature the meat was cooked to, up to 3 days. Any longer than that and you are asking for trouble.
for as long as you keep it there
About 3 days if put in frozen and allowed to thaw inside the refrigerator.
If your hamburger goes green after a while it means moulds grown on it
When ham goes bad in the refrigerator, that is a chemical change.
either you eat it then or it goes rotten with in 4hours if frozen
Grass goes to a Cow. The cow is killed and cooked into a hamburger which, in turn gets consumed by humans.