An unpleasant odor, sticky or slimy texture, damaged packaging, or improper storage can be warning signs. However, harmful bacteria may also be present without any noticeable smell or visible change.
For safer handling, keep ground beef refrigerated at 40°F (4°C) or below, and cook or freeze it within one to two days of purchase.
Beef
When cooking, use a food thermometer to ensure the center reaches 160°F (71°C).
So, the next time you see grayish-brown meat beneath a bright red surface, don’t automatically assume you’ve been sold spoiled beef.
Beef
The difference may simply be caused by how much oxygen reaches the meat.
The important thing is to judge ground beef by proper storage, handling, and cooking—not by color alone.
