- 1). Note the color of the meat. Most ground beef is on the spectrum of light to dark red, depending on how much myoglobin is present in the meat. However, some butchers inject dyes into meat to preserve this color, so this isn't always a reliable indicator.
- 2). Smell the meat. Fresh meat should smell like "nothing" -- neutral and inoffensive. If it smells sour or "off" in any way, it is not safe to eat as it's likely to be rotten or rancid.
- 3). If the meat has slightly turned from red to brown, make sure it is cooked thoroughly before consuming. Ground beef should be cooked to 161 degrees Fahrenheit to ensure that any potential food-borne bacteria is destroyed.
Source...