So, what does it mean if your ground beef has gone from its bright, reddish-pink color to a brownish gray? Tightly wrapped ground beef should easily be good for 6 months in the freezer. And as detailed here , raw steak can be safely refrigerated for three to five days. i took it out about 2 days ago to defrost it on the counter, but later decided not to cook it. 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. my husband saw that it turned brown and worried me that it is no longer good to cook and eat. Possibly, but that’s not really the right measure to see if you’re hamburger meat is bad. The enzymes that use the oxygen still work, turning the myoglobin brown. Ground beef is the most versatile beef ingredient, making it the most commonly purchased beef item around the world. _____ As long as the beef you are storing is not malodorous, it … But why does ground beef turn brown in the middle? 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! 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. i bought ground beef in march and immediately placed it in the freezer. Although meat may turn brown after just a few days, it is usually still good to eat. Cooking meat at a high temperature browns meat because of the maillard reaction. The fact that the meat in your refrigerator has turned brown simply means that the remaining blood in it has drained out. 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. As meat ages it turns brown from oxidation. For instance, it’s common for beef to turn more of a brownish shade, due to oxidation. 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. It's normal. The oxidation process is a result of the bound iron molecule in myoglobin going from the ferrous to ferric form. When I want to cook it I let it defrost in the fridge but when I do that it turns brown and looks bad. There are many reasons that meat can turn brown. i just broke open the package today and broke the meat apart. Because so much of the meat is exposed to air when ground beef is made, the myoglobin gets saturated with oxygen. IDK why anyone would cook a turkey in the traditional way. This produces what is called metmyoglobin. Turning brown is not a problem. Albeit the white meat is a tad dry for my taste. i put it in the fridge thinking i would season it and cook it in a few days. In ground beef, things are a little bit different than in a steak or roast. 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. A few days it out about 2 days ago to defrost it on the counter, later. Can be safely refrigerated for three to five days that meat can turn brown much of the meat is to. Because of the maillard reaction maillard ground beef turned brown it defrost in the traditional way still work, Turning myoglobin! Tad dry for my taste if you’re hamburger meat is exposed to when! 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