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Hamburger that has been packed and sealed with carbon monoxide can keep a red or pink color for an artificially long time. In the meantime, carbon monoxide doesn't necessarily prevent bacterial growth. Alternatively, meat that is not treated with carbon monoxide may turn brown in a day or two simply because of a minor change in chemistry even with proper refridgeration and is typically still safe to eat. Color, therefore, is not always a good litmus test as to whether meat has gone bad or not. Better to be safe than sorry in this instance. If the meat smells like rotten flesh, I would toss it. Even if it is pink.

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13y ago

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