are steaks still good when change color
1 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. Jupiterimages/Photos.com/Getty Images. Many consumers base their decision on which steak to purchase in the supermarket by its appearance, believing that a bright red color is a good indicator of its freshness. However, it is natural for a piece of raw steak to change from red to brown color. While it is natural for beef to lose its red color, color change can also be due to freezer burn and spoilage. Fresh cut beef is burgundy or purplish in color because it contains a lot of myoglobin, which is purplish-red in color. The red color of raw meat is mostly the result of oxygen exposure. When the myoglobin is exposed to oxygen, it becomes oxymyoglobin, which turns the steak into a bright red color. To maintain the bright red color consumers prefer, supermarkets use a plastic wrap that oxygen can pass through to package the beef. Prolonged exposure to air and light will also darken meat that starts out bright red, as you've probably seen when pre-formed hamburger patties start to turn gray, but are still red or pink inside. Color changes can also occur if raw meat is frozen, where it can fade or darken in color. Seeing Things in Color. Fresh steak has a purple to red hue, but if your meat seems a bit gray, it doesn't necessarily mean that the meat has spoiled. When meat is exposed to the air, it oxidizes and changes color to more of a gray or darker red tone. Steak that feels a bit slimy or sticky to the touch and has an unpleasant odor, though, has likely spoiled and should be discarded. If you see any mold on the meat, this also means that it has spoiled. Whether it's sizzling on a mesquite grill, or simmering in a pan of Swiss gravy, the classic beef steak lends a hearty, savory flavor to innumerable dishes. If your steak has spoiled, however, your latest dish may result in serious illness rather than cordial compliments. What you really want to watch out for even more so than color change, is meat or poultry that has a bad odor or is sticky, tacky, or slimy to the touch. Let your other senses be your guide in these instances. Read more: The Color of Meat and Poultry - USDA. The good news is, even if there's a color change — which might not be as visually appetizing — the meat or poultry is still perfectly fine to eat if stored properly in the refrigerator or freezer and consumed within a safe period of time (up to two days for ground meat and five days for other cuts). Cooking spoiled meat won't kill off many types of harmful microorganisms and the toxins they produce, so you'll need to determine if your steak is still good before preparing and serving it. Check its expiration date and use your senses to help determine whether that steak is still usable. 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. 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.
Yes