Final answer:
Acceptable raw beef should have a bright red color when freshly cut, but it can be purplish-red when vacuum sealed. The color alone is not the sole determinant of safety; proper handling and cooking are also important to ensure the beef is safe to eat.
Step-by-step explanation:
Acceptable raw beef is typically a bright red color when it is freshly cut and exposed to oxygen. This color can change to a more purplish-red when the beef is vacuum sealed and not exposed to air; however, upon re-exposure to oxygen, it should return to a bright red color. It's important to note that while color is a useful indicator of freshness, it is not the sole determinant of the beef's safety. Ensuring that beef is sourced from reputable suppliers who follow safe handling practices, such as keeping the beef at proper temperatures and avoiding cross-contamination, is also crucial for safety. Additionally, consumers should always cook ground beef to an internal temperature of 160°F to ensure that any harmful bacteria are killed.