Yep, many studies say the tipping point is 127F, but the FDA and other authorities state it as 130F (to be safe).
But, even if you cook meat that is either bad or on its way to being bad at higher temps to kill the pathogens, it won't take meat that's tasting "off" and make it taste better. (but, it will make it safer to eat) Kinda like how wolves and many dogs have enzymes in their stomaches that allow them to eat rotten meat....you can, but would you really want to?
Also, if any toxins have actually been created, those toxins will likely survive the cooking process...so the meat would still be unsafe for consumption.
As they say "When in doubt, throw it out"