Can raw lamb that has turned brown in the fridge still be used?

Answer 1

Yes, but only if it is still pink in the inside and does not have a foul odor.

It just means that the remaining blood has drained from the beef. Fresh meat will turn brown after a few days but is still good. The meat should be good if it has no sour odor. Meat that has spoiled can also have a slime on it and a strong odor.

The same rules apply to ground beef (hamburger meat). Ground beef will loose its color faster than a regular cut of meat because it has more moisture. It may have a slight odor, but still be good. Before you cook it, mix the pink and brown meat together.

"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."

Answer 2

Probably. The brownish color has to do with the amount of oxygen which reacts with the meat. Spoilage is more present with an off odor, a sticky/tacky feel, or a slimy appearance. Just because it's brown does not mean it is cooked or necessarily unsafe to eat. To be safe, use a meat thermometer to check for doneness. (160 F for pork and ground beef, 165 for poultry. Steak temperature can vary depending on how done you like your steak.)

The best way to tell if meat has spoiled is not by color (brown or light grey is the normal color for meat, the only reason it is bright red in the store is they treat it with carbon monoxide gas before packaging). Go to an "organic" or a "natural" grocery sometime and you will see all the meat they sell is brown or light grey, never bright red (as they never treat their meat with carbon monoxide).

1. If there is no off smell at all, it is fresh and you will have no problems.
2. If it has a smell of rancid oil or fat, it is starting to spoil but is still quite edible if cooked well. The rancid flavor however will still permeate the cooked meat, so unless cooked with very hot spices the meat may be unpalatable to eat.
3. If it has a smell like "something died", throw it out! It has spoiled and will likely contain toxic decomposition compounds that can't be cooked out and dangerously high bacterial levels.

Note: this is even more true with fish... fish should have no smell at all... if fish smells even slightly "fishy" it is bad and probably should not be eaten.

Answer 3

No ... throw it out immediately. It has turned brown because there was a hole in the storage bag and has gotten freezer burned.

Answer 4

Lamb that has turned brown in the refrigerator is still safe as long as it hasn't been sitting in there for 2 weeks. Lamb turns brown because it comes in contact with air.

Answer 5

Use this link for safety info on ground beef.

http://culinaryarts.about.com/od/meatpoultryseafood/a/grndbeefsafety.htm

Answer 6

Yes, it is possible to refrigerate browned beef.

Answer 7

Absolutely but dont wait much longer!!!

Answer 8

no