Though I forgot to turn down the oven temp after 30 minutes, the meat was incredibly juicy and the skin was so crunchy and delicious! i took it out about 2 days ago to defrost it on the counter, but later decided not to cook it. i bought ground beef in march and immediately placed it in the freezer. Possibly, but that’s not really the right measure to see if you’re hamburger meat is bad. i put it in the fridge thinking i would season it and cook it in a few days. Ground beef is the most versatile beef ingredient, making it the most commonly purchased beef item around the world. But why does ground beef turn brown in the middle? As meat ages it turns brown from oxidation. _____ There are many reasons that meat can turn brown. i just broke open the package today and broke the meat apart. Although meat may turn brown after just a few days, it is usually still good to eat. As long as the beef you are storing is not malodorous, it … It's normal. Tightly wrapped ground beef should easily be good for 6 months in the freezer. When raw beef starts to turn brown or gray (even if it's just a small portion of the package), it's time to perform the smell and touch tests right away. Albeit the white meat is a tad dry for my taste. When raw meat goes truly bad, on the other hand, other signs of spoilage are usually present, including an off odor, a sticky or tacky feel, or a slimy appearance. The fact that the meat in your refrigerator has turned brown simply means that the remaining blood in it has drained out. Cooking meat at a high temperature browns meat because of the maillard reaction. Hello, I am pretty new to using a Food Saver and I have a question about what I have noticed with beef.I buy beef at the local store and its looks nice and red and I come home and put it in the vacuum bags and seal it and toss it in the freezer. And as detailed here , raw steak can be safely refrigerated for three to five days. It's simple really: Once exposed to oxygen, ground beef will turn brown, and that is perfectly normal (via The Takeout).This is similar to what happens to apples, avocadoes, and eggplants when they get a whiff or two of fresh air. IDK why anyone would cook a turkey in the traditional way. Because so much of the meat is exposed to air when ground beef is made, the myoglobin gets saturated with oxygen. This produces what is called metmyoglobin. So, what does it mean if your ground beef has gone from its bright, reddish-pink color to a brownish gray? Turning brown is not a problem. When I want to cook it I let it defrost in the fridge but when I do that it turns brown and looks bad. Here’s what’s really happening when it turned brown: (from Meat Made Best [1] ) What’s making that meat so read is the presence of myoglobin in the beef. my husband saw that it turned brown and worried me that it is no longer good to cook and eat. 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