Answer:
False
Explanation:
because you must check the temperature of the meat and make sure its completely brown.
Answer:
False
Explanation:
Because so much of the meat is exposed to air when ground beef is made, the myoglobin gets saturated with oxygen. ... When ground beef is packaged, the outside of the meat is exposed to air again, so it turns that pretty red color. The air can only penetrate so far through the meat, so the inside stays brown
