Kansas State University meat scientist Travis O’Quinn and his research team have uncovered surprising results that challenge consumer’s long-held beliefs on what qualifies as ‘spoiled’ ground beef.

Cuts of beef discolor at different rates based on their exposure to oxygen, not on the quality of the meat itself, CSU researcher Mahesh Nair said.

Using Spoiled Ground Beef Unfortunately, when buying ground beef, color is rarely an indicator of freshness. This is because many grocery stores blend ground beef with carbon monoxide to ensure that ...