Spoiled ground beef usually smells sours and feels tacky to the touch. If the ground beef is gray-colored all the way through and does not turn red when exposed to air for 15 minutes, it is likely spoiled.
Ground beef should be cooked to an internal temperature of 160 degrees Fahrenheit to destroy bacteria inside of it, according to the United States Department of Agriculture. When cooking with ground beef, do not use the same utensils or containers for meat and vegetables. After handling meat, wash all hands and utensils thoroughly in hot water before interacting with other foods. Beef products are susceptible to bacteria such as E. coli, salmonella and listeria.Learn More
According to About Food, the aging process for meat begins approximately at 11 days, and should be watched carefully if left to continue past the first signs of aging. It must be kept at specific temperatures to promote the aging process.Full Answer >
Beef gelatin is protein that is derived from boiling water and cow parts, such as ligaments, bones, tissue and skins. The extracted gel-like substance, which is odorless and tasteless, is utilized in food products, cosmetics, shampoos, and as a coating for medicines and vitamins.Full Answer >
Beef cheeks are the actual cheek muscles of a cow. The beef cheek is a lean cut of meat that is rather tough. The meat is often braised or slow-cooked to make it tender.Full Answer >
Although the preservation process makes beef jerky last longer than fresh meat, it can go bad. If it contains fat, the fat may become rancid. If the color, smell or texture of the jerky has changed, do not eat it.Full Answer >