Many different kinds of bacteria may thrive on meat and other animal products. In the worst case scenario, you or a loved one might contract a bacterial infection or become sick from the meal. Having food poisoning is no picnic, and most people have either experienced it themselves or know someone who has.
On the other hand, you’re probably just squandering some expensive ingredients. This highlights the significance of properly storing and handling all forms of meat. Following the procedures and rules can help you avoid getting rotten meat. Lower power appliances will help you save money on energy bills while making sure you have your meat properly stored.
Unfortunately, there is a lot of variance in the standards for processing various cuts of meat. Therefore, we wrote this article to assist you in preserving the quality and safety of your meat through correct storage.
Storing Meat
The greatest method for extending the shelf life of uncooked meat is to store it in the freezer. Wrap the meat tightly in plastic wrap and then airtight packaging before freezing. Meat, fish, and poultry should be stored in sealed containers to prevent cross-contamination. The food can then be frozen for a period of time equivalent to many months.
Storing Meat in Refrigerator
In order to keep the temperature of the refrigerator within the safe range, those who store raw meat for a living must never overload it. Keep your meat in the fridge between 38 and 40 degrees Fahrenheit for optimal safety (3.3C to 4.4C).
Keep fresh meats covered and on a shelf all by themselves in the refrigerator. If possible, put it in the deepest drawer or on the lowest shelf. Put them where the cold air is in the fridge. It’s also best if you use an energy-efficient fridge.
Keeping meat in the fridge is a certain technique to keep it edible for at least another day. Steaks and chops of pig, veal, lamb, and venison will keep in the fridge for 3 to 5 days, while ground beef and other meats will last 1 to 2 days. A fridge can keep perishables safe for a certain amount of time, but storing them for too long might put your health at danger.
Storing Meat in Freezer
The best technique to preserve the quality of meat for more than two or three days is to freeze it. Meat quality may be maintained by freezing it at temperatures below 0 degrees Fahrenheit, at which practically all mould and bacteria development is halted. Keeping food at this constant temperature is an additional way to preserve its nutrients and freshness.
Meat stored in the freezer can be eaten after a few months to a year. It’s important to remember, though, that the quality and integrity of frozen food is best preserved when it’s not kept frozen for too long.
If you want your meat to taste its best after being frozen, put it in a freezer bag before putting it in the freezer. Since the vacuum packing procedure removes nearly all of the air from the box, it is perfect for long-term freezing, especially for pricey steaks like Ribeye and Tenderloin.
How Long Can You Freeze Raw Meats?
If you are wondering how long should you only freeze your raw meats, here is the guide:
- 12 months – beef, lamb, whole chicken
- 10 months – veal
- 9 months – chicken pieces
- 8 months – pork
- 6 months- beef mince and sausage
How to Tell if the Meat Has Gone Bad
Even if you’ve taken every precaution to keep your meat fresh during storage, you should still check its safety before preparing it. Follow this advice to determine whether or not the meat is fit for human consumption.
Check its Appearance and Smell
The best way to tell if your red meat is still OK is to look at its colour. The colour of fresh, high-quality beef is generally a vivid crimson or brick red. When the meat becomes brown or grey, you need to take extra precautions.
The smell of freshly prepared meats should also be quite mild and not offensive. If you notice a particularly pungent smell coming from your meat, it’s time to throw it out.
Check for Freezer Burn
While freezer burn isn’t always a symptom of deterioration, it does suggest that your meat has been in the freezer for too long without proper protection. The meat may still be safe to eat, but its quality has definitely dropped. Meat suffers from freezer burn when its cells burst due to exposure to the cold air inside a freezer without adequate protection.
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