If you like to make burgers, ground beef is a good choice. But how do you know when it’s gone bad? The expiration date and changes in color, texture, and smell can help.
People often use ground beef to make savory pies, tacos, meatballs, and sausage, as well as burgers and meatballs. It accounts for about 62% of all beef sold in the United States.
But because grinding the meat makes more of its surface airy, organisms that cause food to go bad have more room to attach to it. Thus, it goes bad faster than steak or other larger cuts.
Spoilage and pathogenic bacteria may both affect ground beef. Even though these bacteria aren’t usually dangerous, they do make food less healthy and give it a bad smell and taste.
On the other hand, pathogenic bacteria are dangerous, as they can lead to food poisoning. Furthermore, spoilage makes it more likely for them to be present in your food. So, even though bacteria that cause spoilage won’t make you sick, you should always throw away spoiled ground beef to avoid eating microorganisms that do.
Ground beef may change color due to multiple factors, including temperature, light, microbial growth, and exposure to oxygen.
Because it has a lot of oxymyoglobin, which is a color made when a protein called myoglobin reacts with oxygen, fresh, raw ground beef should be red.
The interior of raw ground meat may be greyish brown due to a lack of exposure to oxygen. This doesn’t indicate spoilage.
However, ground beef that has turned brown or gray on the outside should be thrown away because it means it’s starting to go bad.
Cooked ground beef can also go bad because of mold, so throw away any leftovers if you see any fuzzy blue, gray, or green spots.
Another way to check your ground beef is by conducting a touch test. Fresh ground beef should have a relatively firm consistency that breaks apart when you squeeze it.
But a sticky or slimy texture, whether the food is raw or cooked, could mean that spoilage bacteria are present. You should toss it immediately.
To avoid spreading bacteria from one surface to another, wash your hands thoroughly after touching raw meat.
This test is probably the easiest and fastest way to determine whether meat has spoiled. It applies to both raw and cooked ground beef.
Though the scent of fresh ground beef is barely perceptible, rancid meat has a tangy, putrid odor. Once it goes bad, it’s no longer safe to eat.
The scent changes due to the increased growth of spoilage bacteria, such as Lactobacillus spp. and Pseudomonas spp. , which may also affect the flavor.
Still, it’s best to throw it away even if you don’t smell anything fishy but can see or feel that it’s going bad. Pathogenic bacteria can’t be smelled.
A sell-by date tells the retailer how long a product can be displayed for sale. Ground beef can be refrigerated and safely eaten up to 2 days past this date.
The expiration date, which is sometimes written as “best before,” tells you when the food is most likely to start going bad. Food will have the best taste and quality before this date.
Any ground beef that hasn’t been frozen will go bad after a certain date, but frozen ground beef can last up to 4 months.
You shouldn’t eat spoiled ground beef because it might have pathogenic bacteria in it, which cause foodborne illnesses. Symptoms include fever, vomiting, stomach cramps, and diarrhea — which may be bloody.
Microorganisms that cause disease grow quickly in food that has been left out at room temperature. This is especially true for food that has gone bad.
The most common harmful bacteria in ground beef are Salmonella and Shiga toxin-producing E. coli (STEC). Outbreaks of infections related to these bacteria occur fairly frequently in the United States. It may take several days for symptoms to appear.
Use a meat thermometer to make sure that the internal temperature of the ground beef reaches 160°F (71°C). This will kill these bacteria and lower your risk of getting food poisoning.
Proper handling and storing are key to avoiding food poisoning from ground beef. Here are a few safety tips:
Always wash your hands well after handling ground beef, and don’t forget to clean the kitchen counters and tools.
Beef is one of the most popular meats, prized for its rich, meaty flavor when fresh. But what happens when beef goes bad and spoils? The taste of spoiled beef is quite distinct and unpleasant. Being able to identify when beef has spoiled by its flavor can help you avoid potential foodborne illnesses.
Why Does Beef Spoil?
Fresh beef has a limited shelf life. Various factors cause it to deteriorate over time and develop an unpleasant flavor:
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Bacterial growth – bacteria like salmonella and E. coli rapidly multiply breaking down tissues.
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Oxidation – exposure to oxygen causes chemical changes.
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Enzymatic reactions – enzymes degrade components like fats,
Once spoiled, beef can harbor dangerous pathogens and should not be eaten. Knowing what spoiled beef tastes like helps you detect when it’s no longer safe.
What Does Spoiled Raw Beef Taste Like?
The flavor of spoiled raw beef is quite different from fresh. Here are the main tastes:
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Tangy, sour – Spoilage bacteria produce acidic byproducts that give the beef a tangy, vinegary, sour taste. This is often the first detectable flavor.
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Bitter, sharp – As the meat continues deteriorating, bitter compounds develop, giving it a harsh, acrid flavor.
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Ammonia, fishy – Putrefaction creates ammonia and amine compounds. This manifests as an overwhelming urea-like or fishy flavor.
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Rotten, decayed – In advanced stages, beef takes on a rotten, decayed taste from tissue breakdown. Mold can also contribute earthy flavors.
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Metallic, bloody – Iron and hemoglobin degrade, leaving a metallic, bloody aftertaste.
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Slimy texture – Enzyme activity causes sliminess and mushiness.
How Does Cooked Spoiled Beef Taste?
Cooking spoiled beef does not make it safe! But it does change the flavor profile:
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Ammonia and urea notes become more pronounced with cooking.
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The meat may taste irony or liver-like.
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A lingering sourness or aftertaste is noticeable.
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The beef may seem dry or stringy compared to fresh.
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Off odors like sulfurous, eggy, or rotten permeate the meat.
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Mold contributes a musty earthiness if present.
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Bitter flavors are enhanced by cooking.
Overall, the tangy sourness from bacteria becomes overtaken by strong urea, ammonia, and rotten flavors when spoiled beef is cooked.
Why You Should Avoid Eating Spoiled Beef
Consuming spoiled beef can cause food poisoning. Bacteria like E. coli, Salmonella, Listeria, and Clostridium perfringens are risks. Symptoms include:
- Nausea, vomiting, diarrhea
- Abdominal cramping
- Fever, chills
- Headaches
- Dehydration
While it may seem harmless to taste test expired beef, it’s simply not worth the health risks. Rely on sight, smell, and touch instead to detect spoiled meat. Discard beef at the first signs of spoilage.
How to Prevent Beef From Spoiling
Proper handling and storage are key to preventing beef spoilage. Follow these guidelines:
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Refrigerate below 40°F. Freeze for longer storage.
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Avoid temperature fluctuations – don’t let beef repeatedly warm up.
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Store in sealed packaging or containers to limit oxygen exposure.
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Keep raw beef separate from other foods to prevent cross-contamination.
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Follow safe thawing methods – thaw in the fridge, not at room temperature.
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Adhere to use-by dates for maximum freshness and quality.
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Cook beef thoroughly to an internal temperature of at least 160°F to kill bacteria.
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Consume leftovers within 3-4 days and don’t reheat more than once.
Being diligent about temperature control, handling, and storage makes it less likely beef will spoil before use.
What Spoiled Beef Looks Like
In addition to unpleasant flavors, spoiled beef exhibits visual signs:
- Slime or stickiness on the surface
- Dull, faded coloration – greyish or greenish
- Dark spots or mold growth
- Dry, flaky texture
Trust your senses if beef seems off. The taste of spoiled beef is distinct, so relying on the flavor profile of fresh vs. spoiled beef helps determine safety. Discard beef at the first hint of spoilage. With proper handling, you can continue enjoying the savory flavor of fresh beef.
Can ground beef smell a little but not expired?
All ground beef has a slight aroma of iron. Ground beef that is getting close to its expiration date may smell a little stronger, but it is still safe to eat. However, if a product has a noticeable, pungent smell, it is most likely spoiled and should be discarded.
What will bad ground beef smell like?
Spoiled ground beef will have a pungent, putrid smell. Ground beef that is safe to eat typically has little to no perceptible smell.
How to Tell If Beef Is Spoiled
FAQ
Can you tell if beef is bad by taste?
What happens if I eat spoiled beef?
Is it okay to eat beef that smells a little?
Is it normal for beef to taste sour?
What does spoiled meat taste like?
Spoiled meat may have a metallic or sour taste due to bacterial or chemical changes. If you notice an off-flavor or an unusual bitterness, it’s best to err on the side of caution and discard the meat. Additionally, spoiled meat may have a rancid or putrid taste, indicating the presence of harmful bacteria or decomposition.
How do you tell when asparagus has spoiled?
When asparagus rots, its color changes from bright green to dull green. They also become slimy, soft and squishy. They also start to smell sour. Boil the asparagus once and freeze it for longer storage.
Does spoiled steak taste bad?
Steak that has spoiled may contain harmful mold, bacteria, or toxins. While many are benign or can be taken care of by the digestive system, there is always a risk of becoming sick. Bad steak may also taste bad. While a bad taste won’t lead to illness, it will lead to disappointment. Will Defrosting and Refreezing Steak Cause it to Go Bad?
How do you know if a steak is spoiled?
If you don’t yet see film on your steak, but it has a strange color, like more brown, yellow, or green than the bright, purplish red meat color it should have, you might also have spoiled beef. You might see just a few patches of discoloration rather than the whole steak slab, but spots of odd color are still a sign that you should avoid eating it.