So I have some organic mince meat two days past it’s use by date and some chicken fillets again two days past it’s date. I’ve been really ill so tried making some easy quick food and had forgotten to check on the dates. Really annoyed now. They look ok. Smell fine too. But not sure if I should risk it.
It's rubbish to say if it doesn't smell rank it can't hurt you. Not all organisms that could make you extremely sick can be smelt. Of course if it's rotten you'd know but that's not the point. Don't eat it. Food poisoning from meat can be extremely serious.
meats are big giveaway when they are off.as long as they are sealed from bacteria.they will smell rank when off.It's hard to initially judge the freshness of ground beef by looking for color. Very fresh ground beef is red-purple. The plastic wrap they use in grocery stores is oxygen permeable- that is oxygen can get through. This means that a few hours later, the part of the ground beef that is exposed will turn that bright red (oxymyoglobin) that we associate with fresh meat.
The inside will still be that deeper purple red color. The color difference can make people think that fresh ground beef has spoiled, when in fact it's fine. In fact, if you open s package and expose the purple- red meat to air, it will change to a bright red color.
Note that this is different from slightly older meat. As the meat starts to age the myoglobin changes to metmyoglobin, which is grey- brown in color. This doesn't indicate that the meat has spoiled, but does have an unappealing color when raw. It doesn't effect the cooked product- it cooks the same.
Meat that is really old often is grey or grey green. That is an indicator of age & long exposure to light- oxygen. Steer clear.
In general, color isn't a good indicator. It is better to use your nose and smell for sourness, or feel for a tacky or slimy texture. If you detect shy of these, pass.