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That might depend a bit on how you define "bad".

If the meat is "bad" because of outright spoilage, it isn't going to taste right and likely would not smell good when cooking. Describing a flavor that no one wants to taste is difficult. Usually the sense of smell is your first warning.

If the meat is fresh but is "bad" due to contamination with Salmonella or E. coli, you won't taste those.

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8y ago

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