I have many apples, but the insides are already brown. The outside is slightly soft, perhaps bruised. The inside appearance is the same as if you cut an apple and let it sit out for 1 hour, but this is the appearance immediately after cutting.  Can these still be used for apple sauce or apple pie or some other dish, with good results? 
Because we don't know how hot your skillet is, how much ground meat you use and in which form the meat comes (as a thick patty or loose), you will have to use thermometer. The safe temperature of chicken and pork is the same like the safe internal temperature since there are bacterica inside the piece of meat and the suggested temperature already regards this.  Pork: 150 F or 66° C Chicken: 170 F or 76°C Beef and probably bison, too: 170°C or 76°C  If you want to cook loose ground meat (and measuring the internal temperature is difficult), cook it until the meat is not red/pink anymore. 