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
A saltwater favorite, the John Dory fish has a mild taste with a firm texture. This fish, with its minimally sweet flavor and flaky meat, is prepared in a variety of ways. However, for best results, skin is left intact.Full Answer >
Eggs are part of the proteins food group, according to the U.S. Department of Agriculture. Daily protein requirements are dependent on factors such as age and a person's normal level of physical activity. Young children require less protein than adolescents and adults.Full Answer >
Genoa salami is seasoned with red wine and sometimes peppercorns in addition to the garlic and spices used to flavor hard salami. Hard salami also has a coarser, drier texture. Both salamis are made with pork and beef, though Genoa salami primarily uses pork.Full Answer >
Chicken giblets are edible visceral organs, such as the heart, liver, gizzards and kidneys. Giblets are used in gravy or soup stock. They can also be roasted, broiled or fried.Full Answer >