Cooking spoiled meat until it reaches 150 degrees Fahrenheit destroys Salmonella. Cooking destroys the bacteria, but toxins usually remain in the meat, leaving it unsafe to eat. Inadequate heating or recontamination of the meat causes cramps, fever, intestinal problems and sometimes death.
Considering this, is brown meat OK to eat?
As the U.S. Department of Agriculture points out, it's normal for fresh meat to change color during refrigerator storage. For instance, it's common for beef to turn more of a brownish shade, due to oxidation. And as detailed here, raw steak can be safely refrigerated for three to five days.
How do you brown beef?
Place the ground meat in a skillet (preferably a nonstick skillet) and cook over medium-high heat. The most important part to browning ground beef is using a wooden spoon or heatproof spatula to break up the ground beef into equal-size pieces as it cooks. This ensures that all the ground beef pieces cook evenly.
Why does red meat go brown?
Both myoglobin and oxymyoglobin have the ability to lose their oxidation which results in a brown color called metmyoglobin. This essentially means that meat can turn from a bright red color (which many associate with fresh) to a brown color from a lack of oxygen.