There's a steak in my fridge, it was slightly browning, and has a salty sorta smell... Im not sure if its ok to eat, I cooked it well
2006-08-21 13:32:28 · 18 answers · asked by Big D 1 in Food & Drink ➔ Other - Food & Drink
The nose knows...
When in doubt, throw it out.
2006-08-21 13:38:46 · answer #1 · answered by HearKat 7 · 0⤊ 0⤋
Well, after you cooked it, I don't know how to tell.
But, before cooking, you could have rinsed it with vinegar. If the smell is still there - I'd throw it away. Usually, what goes bad first is the liquid of the surface. It is washed away by vinegar.
The genaral rule with meat - when in doubt throw it away. Meat is dangerous when rotten.
2006-08-21 20:41:13 · answer #2 · answered by Snowflake 7 · 0⤊ 0⤋
If it was slimy would be the best test. I doubt you will have any problem eating it. Beef when truly bad is foul to smell not "salty" and you wouldn't want to eat it due to the bad odor. Well cooked there is nothing left to cause problems.
2006-08-21 20:40:22 · answer #3 · answered by Capt 5 · 0⤊ 0⤋
Color change
Smell
Rigo mortis is hard to tell
As a rule,
Red Meat in the chiller (4C) last only about 3-5 days.
Red meat in the freezer (-20C) last about 6 -12 months.
Beyond these temperatures or periods, bacteria starts to set in.
2006-08-21 20:38:27 · answer #4 · answered by protos2222222 6 · 0⤊ 0⤋
Almost all beef is 7-10 days old before you buy it...Yummy huh?
Cooked, unaged beef has been described as "metallic" and lacking in typical beef flavor. Aging gives beef a flavor that has been described as "gamy." True beef flavor is fully developed after about 11 days of aging. The aged beef flavor increases with increasing aging time.
Aging also increases tenderness. It has been shown that during the aging process certain changes take place in portions of the structure of collagen and muscle fibers. Currently, it is thought that enzymatic-caused changes in the structure of muscle fibers are largely responsible for the increase in tenderness. It is known that tenderness decreases immediately after slaughter while rigor mortis takes place (taking 6 to 12 hours to complete); then tenderness increases gradually. Tenderness continues to increase up to 11 days, after which there is no increase in tenderness.
One study showed that maximum tenderness and progress of tenderization during aging varies among muscles and is associated with the color of the carcass lean. (See Animal Science folder F0-0688 for a discussion of "Dark-Cutting Beef.") In general, aging dark-cutting beef beyond seven days did little to increase tenderness. However, in carcasses where lean was lighter in color, tenderness continued to improve during up to 16 days of aging.
2006-08-21 20:56:21 · answer #5 · answered by newsgirlinos2 5 · 2⤊ 0⤋
If it is already cooked, its safe for up to ten days, depending on the temperature inside your fridge. Generally a week is the maximum safe period. If it is raw, and it smells bad at all, chuck it out. its better to be safe than sorry.
2006-08-21 20:40:37 · answer #6 · answered by Anonymous · 1⤊ 2⤋
Bad meat is always "sticky", besides smelling tainted... I wouldnt risk it! Those sicknesses from food poisoning can stay in your intestinal tract for quite a while!
2006-08-21 20:40:57 · answer #7 · answered by Katz 6 · 0⤊ 1⤋
if it's overrunning and devouring the other food in the fridge with its mold, it's probably bad. And you may need a new fridge.
2006-08-21 20:39:15 · answer #8 · answered by Anonymous · 1⤊ 0⤋
Cook as much as you like but don't eat it
2006-08-21 20:40:10 · answer #9 · answered by Anonymous · 0⤊ 2⤋
It stinks and has a greenish tinge.
2006-08-21 20:44:01 · answer #10 · answered by robee 7 · 0⤊ 0⤋