How to Tell if Beef Is Spoiled
Beef muscle meat is a great protein source in many people’s diets. It can be easily purchased from butchers and found it many food stores. Beef can be stored in the fridge or freezer for later use; however, the longer it is stored the easier it is for beef to spoil. Eating spoiled beef can risk the development of food-borne illnesses.
In this OneHowTo article we explain how to tell if beef is spoiled and share some advice on how to make it last longer safely.
The first step is to look at the sell-by or expiry date on the package. If you remove the meat from the original package make sure to write down with a marker pen the date it was bought. If you are within the date imprinted on the package then generally it will be safe to consume. However, it is still helpful to consider the next following factors as well.
Beef starts to change color when it is turning bad. If it is turning slightly green discard it. Beef that is red colored or even slightly brown (sign of lack of oxygen) is generally safe to consume. If you want beef to turn back to its original dark read color try exposing it to air for about 15 minutes before cooking. Click on this OneHowTo article to learn more about red meat.
Beef will probably have a strong smell; however, if the smell starts becoming sour and pungent it is an indication that it is already spoiling. The more the meat is transferred packaging or exposed to different environmental conditions the greater the likelihood that it may start spoiling faster.
Different meat cuts will have different levels of firmness. Depending on the ratio of meat to fat content it will be firmer or softer. Higher fat cuts will seem oily, softer and have a gel touch. If the touch is rather slimy, sticky and rubbery it is a high indicator that the meat is not in a good state.
Beef that is cooked will help extend the sell-by date for a few days. If the meat is close to the sell-by date, it can be extended for a few more days if it is cooked, cooled and then stored in an airtight container in the fridge.
If you want to make it last even longer then freeze beef cooked or uncooked. Freezing stops the deterioration of the meat and can make it last up to 8 months. The lower the temperature the longer it will preserve. At least reach for -5 °C (23°F).
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- Never leave meat at room temperature for longer than 2 hours. Bacteria starts growing between 4°C to 60°C (40°F to 140°F).