It can turn a little brown when oxidized, but this doesn't mean it is gone bad. Minced beef might still be a little pink in the middle when cooked, even if it is well done. Minced meat, if it is still raw, will behave similarly to cuts of meat. Remember much dried meat might be spiced, so ensure you can tell the difference between this and meat that has gone off. If it smells in any way off, then it is not worth the risk. Smell is a good indicator with dried meat. If any moisture has entered the meat, it will likely turn rotten. To tell if dried meat has gone bad, you should handle it and smell it. Meat drying is a process of preservation, meaning meat can last much longer before it does bad.
Some people might want to know how to tell if dried meat is spoiled.
If we rely on smell alone to tell if cooked food is bad, we can get confused by the smell of other ingredients. This is why it is best to work out when the meat expires. For example, if you have cooked beef in a tomato sauce, then the color will take on the hue of the tomatoes. However, the texture may stay relatively the same and the type of dish it is served in will affect it. Cooked meat will last longer, but it can still go off. If you have food which has been processed or cooked, then this will have a bearing on its texture and odor. This is why we nee more conclusive ways to tell if meat is bad. As chicken can come in various types, it can be difficult to tell from color alone. It is only when bacteria are allowed to activate that the meat will be considered bad. When beef meat oxidizes, it will turn slightly brown or gray. Beef which has been opened to the air becomes exposed to oxygen. However, just because meat has changed color slightly, doesn't mean it has gone off. Lamb: lamb is also considered a red meat and should be a deep cherry red color, similar to beef.
It will be similar color as beef, but will have a skin on it which is similar color to chicken skin. Duck: although poultry, raw duck breast is actually another type of red meat.This is usually even darker than beef, although it will depend on the cut. Venison: similar to beef, venison should be a brownish dark red color.Bacon is a pork product and this one is also a pink color. Pork: some pork is a similar color to veal, such as the loin.Veal is young beef and it is noted for its paler pink color. A prime cut such as a fillet will likely be redder than other cuts and the white fatty marbling will have an effect also.