White or blue spots on ground beef, along with a gray or brown color, can indicate spoilage or mold growth. If the white spots are accompanied by a foul odor, slimy texture, or other signs of spoilage, discard the meat. If the spots appear to be crystallized fat or slight oxidation, and the meat smells and feels normal, it’s likely safe to eat.
Possible Causes of White Spots
Fat Crystallization
White spots are often solidified fat. This occurs when the fat in the ground beef cools and crystallizes, especially if the meat has been refrigerated or frozen. This is generally harmless.
Oxidation
Ground beef is more susceptible to oxidation due to its increased surface area. Oxidation can cause the red color of the meat to turn grayish, which can appear as white or gray spots. This is also often harmless.
Freezer Burn
If the ground beef has been frozen for an extended period or improperly packaged, it can develop freezer burn. This appears as dry, white patches. While safe to eat, freezer burn can affect the texture and flavor.
Spoilage (Mold/Bacteria)
In some cases, white spots can indicate mold or bacterial growth. This is a sign of spoilage, and the meat should be discarded.
How to Determine if Ground Beef is Safe
Smell
Fresh ground beef has a mild, slightly metallic scent. Spoiled beef will have a sour, unpleasant, or ammonia-like odor.
Texture
Fresh ground beef should feel slightly moist but not sticky or slimy. Slimy or sticky texture is a sign of bacterial growth.
Color
While some graying from oxidation is normal, an overall gray or brown color is a warning sign.
Note that the color of meat can also change due to the interaction of a pigment called myoglobin with oxygen. When myoglobin is exposed to oxygen it becomes metmyoglobin, resulting in a brown color.
If you deprive meat of oxygen, it becomes deoxymyoglobin, which is the purplish color of the inside of a steak or roast.
Packaging
If the packaging is bloated, that is a sign of bacterial growth, and the meat should be discarded.
Expiration Date
Always check the “use by” or “sell by” date. However, even if the date hasn’t passed, the meat can still spoil if not stored properly.
When in doubt, it’s always best to be on the side of caution and discard the meat. Food poisoning is a serious risk.