The nose knows. The fact that you are asking this question at all, makes me think you might be short on money?
If things are tight, I would say it's safe to eat but not necessarily great to eat. Up to you to decide. The brown color is just oxidization, take any beef and leave it in the fridge for a day and it'll turn brown, break it open and it'll be red inside.
If the best before date is today, like you said, you can take it back to the store and they'll give you fresh stuff my butcher gives double back on any bad meat.
It's quite likely to have gone off. It's not worth the risk to your health to consume it. Throw it out. Are you into gambling? The rule is, "When in namechk, throw it out". If you are sharing with other people you should probably get rid of it. Update: lol i hope im not pregnant. Answer Save. Favourite answer. If it has an iffy smell I wouldn't take the risk, chuck it out.
What do you think of the answers? You can sign in to give your opinion on the answer. Haggis Basher. Never take a risk by eating meat that doesn't smell or taste right. Dave Lv 5.
If in doubt throw out. That sounds revolting. I don't know how people can actually eat meat. Time to go vegetarian, or even vegan.
Subscribe to RSS
Still have questions? Get answers by asking now.When it comes to our bodies, there are a few embarrassing things that we all have to deal with. If you experience unpleasant sweat smell frequentlyyou know how detrimental it can be in terms of self-esteem.
Sweat that has a strange odor, however, is much more than a cosmetic problem. It can be indicative of a medical issue. The problem is much more common than most people believe it to be. A vinegary, acidic smell could be caused by various external factors and by some health issues.
This is the main reason why a vinegary sweat smell should never be ignored or simply masked. Various types of bacteria live on the human skin. These bacteria break the sweat down into acid, which contributes to unpleasant body odor medically known as bromhidrosis. The most common cause of a vinegary odor is the activity of propionibacteria. This acid has a vinegary smell. It comes from the acetic acid family and acetic acid is known under the common name vinegar.
Thus, propionibacteria overgrowth or excessive activity is one of the most common causes of a vinegary smell. A change in the bacterial flora may occur because all of the following:.
If you do something about the above factors but the odor persists, chances are that something else is to blame. Unfortunately, various medical conditions can contribute to a vinegary body odor; 4. As a result, its quantities increase. The breakdown of sugar contributes to the production of an acid. This acid leads to a vinegary body odor.
The process is known as ketoacidosis. Diabetic ketoacidosis is the result of insufficient insulin. Excessive accumulation of ketones byproducts of energy production will inevitably change body odor. Just about every process in the human body is controlled by hormones, including the amount of sweat that we produce.
During the onset of menopause, many women are likely to experience hot flashes and excessive sweating. As time goes by and hormone levels stop fluctuating, the sweating and body odor issues are likely to get resolved on their own. Does your sweat smell like vinegar frequently?
Lifestyle and nutrition changes will help the overwhelming majority of people deal with the embarrassing condition. An acidic body smell that persists no matter what you do, however, could be indicative of a health problem.
A doctor will also potentially run tests for diabetes, especially if you experience other health problems or you are at a risk. Schedule an appointment with your GP, even if you feel embarrassed about what your body is doing.
Doctors are used to treating all kinds of problems.Foodborne illness sickens an estimated 48 million people every year, according to the USDA. Spoiled, undercooked or mishandled ground beef presents a particular hazard, as harmful bacteria can be distributed throughout the meat during the grinding process. To reduce your risk of illness, use your senses to detect if meat has spoiled, and safely store your hamburger meat to maximize its shelf life.
What Does It Mean When Hamburger Smells Like Vinegar?
Hamburger meat that smells rancid or sour, like vinegar, has probably spoiled; this applies to both cooked and raw hamburger meat. Especially when found in conjunction with other indicators of spoilage, such brown or gray areas on the surface of raw ground beef, an off odor is always a bad sign.
If you suspect your hamburger meat is bad, discard it immediately for safety purposes. Raw hamburger meat, or any variety of ground beef, should be used within two days of purchase. If you freeze your hamburger before this time, it will keep indefinitely at 0 degrees Fahrenheit; however, for optimum quality, aim to use it within four months. Cooked hamburger can be refrigerated for up to four days; it can also be frozen indefinitely, but try to use it within three months for best quality.
To prevent premature spoilage, proper storage is key. Raw meat should be kept refrigerated from the moment you bring it home from the store until you're ready to cook it. Cooked hamburger, on the other hand, can stay at room temperature for up to two hours, or one hour on days above 90 F, before it must be refrigerated.
Keep unused hamburger in its original packaging, and leftovers in shallow, airtight containers. If you plan to freeze it long-term, overwrap the original packaging with aluminum foil, or seal leftovers in a heavy-duty freezer bag to minimize freezer burn. Another opportunity for hamburger to spoil is during improper thawing. Never leave it out on the counter to thaw, as harmful bacteria will grow once the surface of the meat warms to 40 F.
The best way to thaw hamburger is in the refrigerator. A faster approach is the cold water method: immerse the package of beef in cold water, changing the water every 15 minutes until thawed. You can also thaw frozen hamburger in the microwave, but this may result in a less-than-optimal texture. For safety purposes, you must immediately cook meat that has been thawed using either the cold water or microwave methods.
Kelly McCoy has been writing for lifestyle blogs and online publications sincespecializing in recipes and techniques for the home cook. She holds a B. By: Kelly McCoy. Signs of Spoilage Hamburger meat that smells rancid or sour, like vinegar, has probably spoiled; this applies to both cooked and raw hamburger meat.
Shelf Life of Hamburger Raw hamburger meat, or any variety of ground beef, should be used within two days of purchase. Proper Storage Is Essential To prevent premature spoilage, proper storage is key. Safely Thawing Another opportunity for hamburger to spoil is during improper thawing.Sweating is a normal process. This is the way our body releases toxins out of our body. But sometimes this natural process might seem not so natural when we start to notice something is wrong with the way it smells.
This is the easiest way to actually suspect that something is not okay with your body in general. We can tell a lot about our health by these little changes that occur. In this article we will explain what is the cause of vinegar smelling sweat and what can you do to prevent it.
You can already guess where we have the most sweat glands on our body. Those are the areas on our back, our armpits our palms and feet. But, there is a difference between these glands.
We can divide them into two groups: Eccrine and Apocrine glands.
Eccrine glands are located almost everywhere on our skin. Apocrine glands are located in our breasts, eyelids, armpits and genitals. These glands are even found in our earlobes, and they help in formation of ear wax. These glands release sweat but also pheromones which are found to be crucial when choosing a partner.
Apocrine glands create body odor. Our sweat is full of proteins and bacteria breaks them down on the surface of our skin. Body odor is something that we learned to dislike along the years. In the animal kingdom, body odor plays essential role in finding a mate and also distinguishing the difference between individuals. Body odor can be a side-effect of many different things. For example, when we are in puberty our body goes through a changing process and as a side-effect of that process we have body odor.
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up. The smell indicates a safety problem. There is no reason to add vinegar to meat unless you bought already marinated meat, but 1 marinating mince is so unusual, the chances of finding premarinated mince are against zero, and 2 this would have been declared on the label.
The likely source for the smell is bacterial fermentation. Many bacteria produce acetic acid as a waste product this is how vinegars gets to smell like vinegar.
While the vinegar producing bacteria usually colonize other types of food, and meat tends to support bacteria producing other odors the ones known as rotting meatstrange things can happen, and this smell is a big red flag. This doesn't matter. The color of meat is not a reliable indicator for food safety.
First, meat exposed to air quickly gets an unappetizing shade of green or grey. Second, because customers are known to turn up their noses at greenish meat, butchers can just package it under a special atmosphere, or just bathe it in chemicals which prevent discoloration, so it always stays red.
Third, while meat does indeed change its look when it rots, this happens rather late in the process. Gas production smelly or not will come much earlier, and you should discard it at that point.
Beef should have a faintly sweet meaty smell. An acidic or vinegary smell is never good. With any question of food safety, you have to make the trade off between your willingness to contract food poisoning and the cost of the item involved. If the meat is not spoiled, the reason might be that the animal was stressed before killing: The smell can be from lactic acid or its decomposition products.
Other reason, yet not very probable, is that the animal was underfed and suffered from catabolic condition - this could be the case with a milk cow. Or perhaps the meat was just stored in a wrong temperature: Minced meat gets very fast spoiled when the cold chain breaks.
Sign up to join this community. The best answers are voted up and rise to the top. Home Questions Tags Users Unanswered. Beef mince ground beef smells like vinegar Ask Question. Asked 5 years, 6 months ago. Active 1 year, 3 months ago. Viewed 45k times. My wife bought some beef mince ground beef from a shop. It looked red. When she fried it, it give off an aroma of vinegar.You can identify bad meat in three easy steps. Click to learn more.
Take a good look at the steak, inspecting all parts of the meat thoroughly. Before you throw your steak on the grill or in the oven, notice its color. While beef steaks commonly turn a bit brown or darken slightly after a few days of refrigeration -- a result of the natural process of oxidation -- light gray, purplish or green-hued steaks are unfit for cooking.
Likewise, a viscous coating or glossy sheen indicate rancid beef. Run your finger -- thoroughly washed, of course -- over the steak. Feel for a glossy, filmy or slimy texture. Fresh meat is normally moist, but if your steak feels sticky, slimy or tacky, it's likely not safe to cook. Smell the steak. Oftentimes, a smell test serves as the most reliable method for identifying bad meat. Rotten or sulfurous scents, fishy smells and yeast-like odors indicate bad meat.
Trust your nose -- if your gut reaction is unpleasant, you likely have spoiled steak on your hands. With a diverse professional background and a decade of experience as a freelance writer, Dan has contributed lifestyle content -- from fashion to travel to fitness and more -- to publishers including Chron, Fortune, Sony, GlobalPost, ModernMom, Moviefone, Salon.
By: Dan Ketchum. Step 1 Take a good look at the steak, inspecting all parts of the meat thoroughly. Tips Use expiration dates only as a general guideline. Keen senses are a more reliable indicator of edibility. Typically, beef steaks keep in the refrigerator for about 2 to 4 days if stored at temperatures between 35 and 40 degrees Fahrenheit.
If frozen at a temperature of 0 F, raw steak lasts for roughly 6 to 12 months. If you have doubts about the steak's edibility, always err on the side of safety. Warnings Avoid eating steaks that have been left out of the refrigerator for more than 2 hours, or 1 hour in temperatures warmer than 90 F.
During this time, harmful bacteria may contaminate the meat. About the Author.If your steak smells like cheese, is sticky to the touch or has darkened in color, it may be time to toss it out. Make sure to avoid food spoilage, as failing to do so can lead to serious foodborne illness.
For example, if meat is pink, it could simply be due to heat combined with myoglobin, a protein that causes the meat to be red. Iridescent meat signals certain compounds, such as iron and fat. However, spoiled meat may darken or fade, and will often have a putrid smell. If the meat is sticky or slimy, this may be another sign that it should be tossed out.
How to Identify Spoiled Meat
If meat has been stored in the freezer for a long time it can develop white spots, a sign of freezer burn. The areas with these spots are still edible, though they are often tasteless and dry. These pieces can be trimmed off and discarded. The U. Food and Drug Administration advises throwing away any food that shows signs of spoilage.
That includes food that is abnormally soft, moldy, discolored or foul-smelling. To prevent spoiled beef, it's important that food safety guidelines be followed. Factors such as storage and temperature can affect whether food becomes spoiled. You should also avoid cross-contamination by washing the cutting board each time it's used to cut meat.
Keep meat that is marinating in a dish inside the refrigerator.Why do I smell like amonia when I work out?
This is why it's advised that meat not be left out of the refrigerator for more than two hours or more than one hour if the outside temperature is above 90 F. You'll also want to ensure that your steak has been well-cooked as raw meat may contain bacteria. The oven temperature should be no lower than F, and the internal temperature should not fall below F.
The Washington State Department of Health debunks certain myths tied to food safetyincluding those related to sickness from spoiled food.
According to the article, it could be weeks before foodborne illness strikes. It doesn't necessarily have to have been caused by your last meal. Moreover, neither freezing nor reheating food that's been sitting out for too long will kill the bacteria that causes food poisoning. Bacteria can survive heat as well as freezing temperatures. Another common myth: the five-second rule.
If a piece of your steak falls on the floor, it's best not to eat it. Contrary to what some may believe, foodborne illness doesn't only cause an upset stomach. The Ontario Ministry of Health and Ministry of Long-Term Care in Canada details the symptoms of food poisoning, such as fever, diarrhea, stomach cramps, vomiting and nausea.
These are signs that you may have consumed spoiled meat. If they persist, you may have to consult your doctor. Read more: Keto Steak Salsa Verde. Nutrition Main Dishes Meat Recipes.
Claudia is an expert at intuitive eating, nutrition science, and removing diets from your life. Caroline is a freelance writer based in New York City. She has written health, nutrition and wellness content for Boots Pharmacy, Meredith Corporation in collaboration with Pfizer and Livestrong.
Her writing — on topics such as fitness and women's empowerment — has also appeared in Grok Nation, L. Weekly, Elle. You can find more on her and her work at www.