Myoglobin remains partially intact when meat is cooked at lower degrees of doneness, giving it a pink or red color. But at around 170 F (77 C), the protein denatures completely, which turns the ...

Cooked meat, including poultry, beef, pork, and lamb, can be refrigerated safely for 3-4 days at 40°F (4°C) or below. Watch for sour smells, slimy textures, or discoloration, which indicate ...