In this case, it's just oxidation, they're not rotten. More concerning is the (now) routine injection of carbon monoxide (CO) gas into packaging of beef steaks

In this case, it's just oxidation, they're not rotten. More concerning is the (now) routine injection of carbon monoxide (CO) gas into packaging of beef steaks and mince. The meat can be literally spoilt/rotting, but will appear deep red and fresh in the packaging. One sniff betrays the appearance, however. And antibiotics is now routine in pre-shredded cheese packages to reduce mold growth.