How much to store shrimp

Frozen fruits

Fruits contain water / juice, therefore, when defrosting, there is a natural loss of moisture and, accordingly, their texture changes - they become softer. Therefore, it is best to plan in what form you will use fruits in cooking, sauces, jams and pie fillings. Frozen fruit is also perfect for smoothies, sorbets, and ice cream.

Shelf life of frozen fruits

Fruit can be stored in the freezer for four months to a year. If you plan on using the fruit in a mixed form, it is best to rub the fruit before freezing - this will not only make it easier to include in the recipe, but also take up less freezer space.

Additional tips and tricks

If the product is supposed to be eaten in the coming days, then it is permissible to buy any period. The shelf life indicated on the package is preliminarily studied. For long-term storage, it is better to choose a product in an airtight package.

So that the cut of the stick does not dry out, it is treated with egg yolk or lemon juice. If the stick has dried out and hardened over time, it is recommended to hold it over the steam for 16 minutes. After that, they are removed to the refrigerator compartment. In order for the casing to quickly come off the sausage, the stick is placed under cold water. If you follow all the recommendations and rules for storing sausage products, it will be possible to preserve the taste and quality of raw materials for a long time.

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Selection criteria for fresh fish

Not only its appearance, consistency is important, but also its smell. In the store, fresh fish carcasses should be on ice.

Appearance

What to look for when choosing a product:

• fresh fish does not bend, but resiliently maintains a straight shape;
• her scales are moist, shiny, not damaged, adheres firmly to the skin;
• the eyes are clean, transparent, without a veil, not sunken;
• if large carcasses are sold in parts, they should not have redness from blood residues and, moreover, bruises.

Gills

Most popular types of fish should be red, stale products should be gray, white, light brown, and the mouth should be closed.

Smell

No unpleasant odor emanates from fresh product. Strong characteristic "aroma" - evidence of improper temperature conditions during transportation or storage.

Features of storage in the refrigerator

The average temperature that is maintained in the refrigerator is from 0 to + 4-6 degrees. The coldest place is on the top shelf, under the freezer, where it is recommended to store meat dishes.

Fresh

At temperatures from 0 to -3 degrees, meat can lie for 2 days in enamel dishes or paper. If there is no other container, you can put it in a plastic container. Tenderloin, chops, ribs are placed on a separate shelf to protect them from foreign odors.

Boiled

Boiled pork, beef, poultry will last longer in the broth and in the saucepan in which it was cooked. The shelf life is no more than 2 days.

Smoked

Shelf life of cold smoked products - 3 weeks, hot - up to 7 days. Smoked meats are wrapped in foil, parchment. After opening the original packaging, it is better to put them in a paper bag or foil and store them under the freezer for no longer than 3 days.

Thawed

After defrosting, food must not be put back in the freezer. The pulp should be thawed gradually in the refrigerator or at room temperature to keep the chops or goulash soft and juicy.

It is better to marinate the leftovers and cook the next day.

Jerky

Thin strips of beef are stored in zip bags, in a glass jar lined with paper napkins. The beef jerky will stay in the refrigerator for 3 months. The napkins in the jar should be changed every 3 days. Also for storage, the pieces are rubbed with vegetable oil and wrapped in cloth.

Stew

Opened canned stews can be stored for no more than 1-2 days. The homemade stew pan should be emptied 3 days before.

Roast

Roast is stored in the refrigerator in sealed packaging, foil, on the top shelf. The finished dish can be transferred to ceramic dishes with a tight lid. It is better to reheat once, as the alternation of heat and cold destroys useful substances in the product.

Chilled

Storing beef and pork:

• from 0 to +2 degrees - 2 days;
• up to -2 degrees —12-16 days;
• -3 degrees - 20 days.

Chicken is stored at 0 degrees for up to 15 days, and at -2 frost - 4 days.

Shelf life of shrimp

The period for how long shrimp can be stored in the refrigerator will depend on both the type of product and the conditions in which it is kept.

The longest time is the storage of frozen shrimp. Ready-to-eat, for example, fried shrimp has a significantly shorter shelf life even when stored in the freezer.

When storing shrimp in a common refrigerator compartment, the following requirements must be met:

• the temperature in the common chamber must be between 4 ° and 6 ° C;
• the shelf life of shrimp cannot exceed 3 days.

To ensure a longer storage of the shrimp, you will need to place them in the freezer.

The conditions and shelf life of shrimp in the freezer can be represented as follows:

• the temperature in the freezer should be about -20 ° C;
• the shelf life of shrimp in the freezer can be up to 4 months.

Separately, you can consider storing shrimp on ice. In this case, they are placed in a colander, shifting with sea grass and finely crushed ice. The colander is placed in a saucepan so that the dripping liquid does not accumulate in the shrimp. Chilled shrimp in this way can remain usable for up to three days, at temperatures around 0 ° C for up to five days.

It is worth knowing that shrimp spoil very quickly at room temperature. From the moment of defrosting, shrimps remain edible literally for several hours. Therefore, in order to prevent food poisoning, defrosted shrimp should not be re-frozen.

How to properly keep in the heat and on the road

Here are some tips to help keep your food fresh while traveling:

1. The stick is pre-dried and then wrapped in paper.
2. It is undesirable to stock up on boiled or liver sausage on the road.
3. Do not put sausages in a polyethylene bag.
4. The best option would be slicing in a sealed package.

Finished sausage products do not tolerate hot conditions well:

1. If there is an incision, then it is processed with the yolk from the egg, and the product itself is wrapped in foil.
2. Garlic or mustard powder, which is placed inside the foil, will help to preserve the quality of meat products.
3. The cloth soaked in vinegar, into which the sausage is rolled, helps to save the product from the heat.

Shrimp selection

It's no secret that you should choose the right shrimp. After all, a bad product can lead to serious consequences - this is food poisoning. Therefore, a healthy dietary product can be quite dangerous. Consider the basic rules for choosing shrimp:

• The presence of ice. There should not be a lot of it, the percentage of glaze should not exceed 7%. If there is a lot of ice, this means that the shrimp were stored incorrectly or thawed during transportation, and later were re-frozen. If the product is packaged, make sure that there is not a lot of snow and pieces of ice.
• Feel free to sniff the seafood.If the shrimp are taken by weight, then you can evaluate the crustaceans by their smell. Fresh shrimp smells like the sea, and a pungent and unpleasant smell indicates staleness of the product.
• Ponytail position. If the tail of the crustacean is straightened and not pressed against the belly, this means that they died even before heat treatment. You should immediately refuse such a product.
• If there are black spots on the body of the seafood, such a product cannot be taken, much less cooked. This means that the crustacean was seriously ill in life.
• The presence of a serious crustacean disease is also indicated by the black color of the head, such shrimps cannot be taken. Moreover, if the head is brown or green, then the crustacean has healthy and tasty meat.
• The shrimp's eyes should not be cloudy (normal color is black).
• The color of the product should be pink, if the body of the shrimp has acquired a yellow tint, this indicates that this is not a completely fresh product.
• If you buy fresh chilled shrimp, the limbs and whiskers should be kept in place and the shell should remain strong. A good fresh shrimp is always moist, not dry.

How to choose the right one

If the chicken is in the package, then the date must be indicated on it. If it is absent, it is better to open the package to check the quality of the product. When buying on the market, the chicken must be sniffed in the area of ​​the incision on the stomach. Fresh meat is practically odorless. The carcass should not smell like bleach or vinegar. These smells confirm that the bird has been lying for a couple of days and they tried to "reanimate" it.

It is also worth paying attention to the condition of the skin. If the chicken was sold loose, it should be a little dry.

Its normal color is white. The fat bird, and the one fed with corn, have a slightly yellowish tint.

If you press on fresh chicken flesh, it will quickly return to its shape. The poultry should be pinkish and the fat should be light yellow. You shouldn't buy a product that is lying in a puddle of pink liquid. This indicates that the bird has been soaked for a long time to give it extra weight. If the bird is frozen, there should be no pieces of ice on it. The ice crust is indicative of repeated freezing.

If you plan to freeze poultry for several months, then it is recommended to take chilled one. Its advantage is that, even without leaving the counter, you can determine the freshness of the product. And it will be much easier to prepare chilled poultry by dividing it into parts.

How to prepare fish for storage in the freezer?

Only fresh product is subject to freezing, which is pre-cleaned, gutted and washed. Before placing the fish in the freezer, it is recommended to store it in the refrigerator, preferably on an ice cushion. Be sure to get rid of the scales on the carcass and gut it. And there are several reasons for this:

• firstly, after defrosting, the fish will become softer and more difficult to clean;
• secondly, the insides contribute to the rancidity of tissues, which negatively affects the taste of the prepared dish;
• thirdly, it is recommended to immediately divide fresh fish into fillets and steaks, and then freeze them in portions.

The above manipulations will save time for cutting the carcass and wisely use the space in the freezer.

Shelf life of ready meals

They differ depending on the technology of preparation of the product - frying, boiling, salting, smoking.

Boiled, baked, fried

Heat-treated raw materials can be stored at room temperature for up to 3 hours. Then the dishes are placed in the refrigerator for up to 2 days at a temperature of 3-6 ° C.

Smoked

Subject to the following conditions, the hot smoked product can be stored fresh for up to 3 days:

• at temperatures from -2 to +2 ° C;
• humidity - 75-80%;
• constant supply of fresh air.

When frozen, it retains its consumer properties for up to a month while maintaining a temperature of about -30 ° C and a humidity of 90%.

The allowed storage time in the freezer depends on the type of raw material:

• mackerel, herring, other species can be stored for 1.5-2 months;
• fish balyks, cold-smoked fillets - 15-30 days.

Dried, dried

For the preparation of such a product, a large amount of salt is used - a natural preservative. Dried and dried carcasses can be left wrapped in parchment or white paper in a cool, dry and dark place for up to a year.

Salty

The shelf life of salted fish is influenced by the degree of salting and fat content of the raw material:

• slightly salted salmon in brine is stored for 3 days;
• salty product in a vacuum package - 30 days;
• lightly salted herring - 7 days;
• herring in brine of medium and strong concentration - 14-30 days;
• fatty varieties of salted mackerel - 10 days.

The place for storing salted fish in brine outside the refrigerator is dark, dry, with a temperature of 10-12 ° C. The salty product is stored in the refrigerator for up to 10 days.

What factors affect the shelf life

The shelf life is influenced by such factors.

Raw materials

The product of the highest grade contains at least 62% of muscle tissue. Such meat cannot be frozen, so the product is less susceptible to pathogenic microflora. The shelf life of such products is long. Sausages of the first and second grade have less than 58% of muscle tissue.

Production technology

Most sausages are first boiled and then smoked. Cooking time depends on the thickness of the stick. Then the product is additionally dried for 3 days. The shelf life of smoked products is much longer.

Variety of shell

The casing is used to maintain the shape of the product and protect it from the penetration of various bacteria and dirt. When buying, you need to carefully examine the packaging. There should be no signs of deformation or damage on it.

Natural

The main advantage of such a shell is that it is allowed to be eaten. But along with this advantage, there are also disadvantages:

• it takes more time to make a product;
• such a shell is poorly peeled off;
• storage periods are minimal.

Semi-synthetic materials

The casing made of semi-synthetic material does not allow air to pass through and does not allow the penetration of external unfavorable factors. If all conditions are met, the product can be stored for up to two weeks.

Vacuum packed

The result of improving the technology for the production of sausages was the creation of vacuum packaging. It allows you to preserve the taste, smell and freshness of the product for much longer (up to 4 weeks).

Optimal conditions

Raw fish should not be kept in a freezer with freezing temperatures, as this product is susceptible to rapid deterioration due to the development of bacteria and molds. They begin to multiply within a couple of hours after the temperature rises and lead to rotting.

Fish, if properly prepared, has a shelf life of 1-3 days in the refrigerator. At the same time, raw minced meat, cutlets or fish pieces can be stored for only 10 hours, and fillets for 24 hours. In the freezer, where the temperature reaches -24 ° C, the fish can lie from 3 to 6 months, depending on the fat content.

The main storage conditions are vacuum packaging (extends the shelf life of fish up to 4-5 days) and temperature conditions. Cold destroys microflora and slows down the fermentation process.

Temperature

The ideal storage temperature is -2 ° C to 0 ° C. With this mode, the fish will be stored for three days. Unfortunately, most often in refrigerators the temperature is 5-6 ° C, so the period is reduced to only one day.

If the gif does not start, click

If there is no thermoregulation zone in the refrigerator, you can do it yourself using a container with ice and store the fish there. With this method, you need to constantly monitor the state of the ice so that it does not melt. If this suddenly happens and the carcasses are in the water, they will deteriorate very quickly.

Storage terms and rules

Meat of animals and birds is stored at temperatures from 0 to -3 degrees for 2 days, and at -3 ... -5 degrees - up to 4 days.

Pork

At +7 degrees, the shelf life of pork is less than 24 hours, at -3-0 degrees - up to 2 days. Pork tenderloin, parts of the carcass for freezing are wrapped in foil. On the bottom shelf of the refrigerator, they are stored in a plastic bag with holes.

Beef

Shelf life at temperatures from 0 to +7 degrees in the refrigerator is 7 days, at -18 - up to six months. Beef tenderloin, steak is wrapped in parchment.

Mutton

Freshness lasts for 2 weeks at temperatures down to -15 and 90% humidity. Freezing at -18 degrees will keep the meat for 10 months. Shelf life at -5 degrees - 3 days. The cooled product is stored in a container with ice, under a damp cloth, using foil and dense polyethylene.

Hen

Chilled is stored for 5 days at +2 degrees, at 5 degrees of heat, chicken is 12 hours. At zero temperature, the product is usable for 14 days. Frozen chicken is stored for 4 months at -12 degrees, 8 months at -18. During the year, poultry meat can lie at -25 degrees. Chicken is stored in plastic containers, plastic bags.

goose

The goose carcass is wrapped in foil or parchment to protect it from foreign odors, and stored at 0 degrees for 2 weeks. Chilled goose is stored at +2 degrees for 3 days. Freezing will extend the shelf life up to 7 months.

Duck

Frozen poultry is stored for six months, at 0 ... + 4 degrees - 3 days. The meat is stored in an enamel bowl, under a lid. Wings, drumsticks, fillet parts can be laid out separately in glassware or wrapped in foil. Polyethylene is only suitable for freezing.

Rabbit

Rabbit meat is stored for 5 days at temperatures from 0 to +4 degrees. Before freezing, a fresh carcass is suspended and kept for 8 hours at + 5 degrees. Then the rabbit is cut up or packed whole in a plastic bag. At -18, rabbit meat will remain for six months.

Turkey

A plastic bag, cling film is suitable for freezing. A whole carcass is stored for a year, and parts for 9 months. Temperature conditions and shelf life:

• -14 degrees - a week;
• -4 degrees - 4 days;
• -2 degrees - 2 days.

For storage in a chilled form, you need to separate the bones, since the meat near the bones is the first to spoil. You should also store turkey giblets separately, as an un-gutted carcass spoils faster.

Ground meat

The product is stored:

• at + 4-8 degrees - 12 hours.
• -18 - 3 months;
• -12 - 30 days.

Chilled minced meat will spoil at room temperature in 2 hours. Therefore, it must be immediately cooked or frozen. Minced meat in a large volume is laid out in enamel containers, portions are wrapped in polyethylene.

Offal

Liver, frozen in blocks, is stored for 4-6 days, and individually for 2-4 days at a temperature of -12-18 degrees. At a temperature of 0 to 2 degrees and a humidity of 85%, the liver is stored for 36 hours, at +8 degrees - a day. The offal is wrapped in polyethylene.

Ways to harvest blueberries for the winter

In order to preserve the beneficial properties of blueberries as much as possible, the berries are recommended not to be heat treated, not chopped or even washed.

Before harvesting, blueberries are carefully sorted out, getting rid of rotten and spoiled berries, leaves and other plant debris

Freezing

The fastest and easiest way of harvesting is freezing. If you picked blueberries yourself in an environmentally friendly place, then you can do without washing. It is better to rinse berries bought on the market with running water, removing all the debris, and then dry thoroughly, spreading them in one layer on a towel.

For freezing, take small containers or plastic bags, in which it is convenient to decompose the berries in portions so that they are then defrosted in the required amount. After thawing, blueberries remain tasty and practically do not "float", that is, they retain their shape, texture, color and aroma.

Frozen berries are used to prepare a variety of desserts, pastries, compotes and other dishes.

Drying

Another traditional way of harvesting, which allows you to preserve the usefulness of berries, is drying. Before drying, the harvested ripe fruits are reviewed, cleaned from litter, without washing or soaking.

At home, the easiest way to dry blueberries in a special dryer or oven, especially if there is convection. The berries are laid out in one layer on a baking sheet and first dried for 2-3 days in air in a well-ventilated room or 2-3 hours in the oven at a temperature of 35-40 ℃, and then dried at 50-60 ℃. It takes quite a lot of drying time - 6-12 hours, depending on the size and juiciness of the berries. At the same time, keep the oven door slightly ajar or open it constantly and wipe off the accumulated condensation. Dried berries, if squeezed in the palm of your hand, should not clump together and stain the skin of your hands.

Well-dried blueberries are stored in a moisture-proof container under normal home conditions (in a dark, cool place) for up to 2 years

As one of the drying options, you can prepare blueberries with sugar for the winter without cooking in the form of a marshmallow.

Blueberry pastila

Many housewives prefer not to dry the whole berries, but to prepare a natural delicacy from them - marshmallow. Blueberries are often mixed with various fruits (apples, pears, apricots) or with vegetables that have a neutral flavor, such as zucchini. In this case, the composition of the marshmallow, the proportions of the ingredients, the need to add sugar are determined individually.

Ingredients:

• fresh blueberries - 1 kg;
• sugar - 1-2 tbsp. l. (taste).

Cooking technology:

1. Kill whole clean dry berries (and other fruit and vegetable ingredients) into a homogeneous mass - puree in a blender, scroll through a meat grinder or steam and squeeze through a sieve. Sugar to taste.
2. Distribute the resulting puree on a baking sheet covered with parchment, in a thin layer (3-4 mm) for even drying.
3. Dry in the oven at a low temperature (+ 45… 50 ℃) for 4-6 hours or in a well-ventilated warm room for 4-5 days.
4. Cut the finished pastille into strips and roll up. Place in a dry container, close the lid tightly and store in a cool, dark place.

Correctly dried pastille ceases to stick to the hands and can be easily removed from the parchment, remaining sufficiently elastic, unbreakable when folded.

An experienced hostess tells about various ways of harvesting blueberries, including making pastilles, in the following video:

Fresh fish: how to choose and store

When buying fresh fish, it is recommended to cook it on the same day. If this is not possible, then it is permissible to store the product without freezing for no more than 24 hours in the refrigerator, provided that the product is of high quality. To extend the shelf life up to 3 days, you can put ice in a plastic container, put food in it, tightly close the lid, put it in the refrigerator

It is important to understand that shelf life also depends on whether you manage to purchase initially fresh fish. For example, when the fat turns yellow is a sign that the fish may go bad soon.

If it was in your refrigerator and turned yellow, this is permissible for some species (for example, herring of the second grade), but it means that you need to cook and eat it urgently (in the absence of other signs of spoilage) or throw it away immediately.

It is not recommended to store fish that have not been gutted or peeled for a long time.

Rice. 1 - Preparing fish for storage

How to store fresh fish in the refrigerator:

• Pre-gut and clean from gills and scales, cut off the head.
• Rinse the carcass on both sides and remove the liquid by blotting with paper towels.
• The refrigerator must be set to the correct temperature. The optimum temperature is from -3 to 0, at which the fish is stored for 2 days.In conventional refrigerators, the product will remain usable throughout the day, that is, it must be cooked within 24 hours from the date of purchase.
• Store in a closed container to avoid the fishy smell of other foods. Plastic bags are not suitable for this.

How to extend the shelf life

Simple ways to keep beef, pork and poultry fresh a little longer:

• for storage in the refrigerator, cut into portions, put in a glass dish;
• at the first signs of spoilage, wash the pieces in clean water and soak in a concentrated salt solution with the addition of a few drops of vinegar;
• put meat in or under the freezer, in the zone with the lowest temperature;
• pickle;
• remove bones, gut the bird;
• to freeze.

To keep the meat at room temperature for 2 days, it is placed in a bowl of cold water. Also, the workpiece can be stored in the refrigerator if it is filled with milk and covered with a lid.

Packaging requirements

For freezing berry blanks, two types of containers are used:

1. Plastic bags - it is advisable to purchase special freezer bags for these purposes. They are distinguished by a dense structure, therefore, they are resistant to mechanical damage. They have a lock on the side for ease of use. It is undesirable to use this container for berries with a soft texture.
2. Plastic containers - choose containers that are resistant to low temperatures. The container must have a sealed lid. The containers can be conveniently stacked on the shelf and do not take up much space.

For any type of container, it is recommended to purchase special stickers on which the date of packing should be indicated. It is convenient to use rectangular plastic containers in shape. Choose dishes with strong walls, a tight-fitting lid. It is convenient to freeze the product in portions, so you don't have to defrost the whole package.

Frozen poultry

Whether whole poultry or cut into pieces, make sure it is well packed - this is the key to fresh poultry. Poultry can be stored in the freezer from four months to one year, depending on its shape.

Expiry date of frozen poultry

There are two important things to keep in mind when freezing chicken - handle it properly raw due to the risk of salmonella poisoning, and after thawing the chicken, do not freeze it as this can increase bacterial growth.

Subtleties of storing lightly salted salmon

You always need to adhere to the terms and conditions of storage, especially for fish products. Before stockpiling, you need to learn how to store salted salmon at home. Such storage periods are generally accepted - the lower the temperature, the longer its shelf life. The degree of salting affects the timing - the higher the concentration of salt in the brine, the longer it can be stored in it.

Storage rules for salmon (fresh, slightly salted or salted):

• Chilled, without vacuum packaging, at a temperature of about 20 ° C - up to 2 hours on the table (if not hot, up to 5 hours is allowed).
• Chilled, in a refrigerator, about 0 ° C - a week, maximum 10 days (salted 10-14 days, in strong brine - 3-4 weeks).
• Vacuum packed, fresh zone - up to 2 months.
• Properly frozen, in the freezer, -18 ° C and below - up to six months.

How to store in the refrigerator

If there is less than a week left before the feast, the purchased fish can be saved by cooling, but it is still worth taking certain precautions. It is better to wrap salmon with cloth or foil

Polyethylene is prohibited, it will accelerate pathogenic processes, if any, and will also enhance extraneous odors.

Fish products should be kept separate from other foods to avoid the exchange of flavors. If the salmon is fresh, it can be placed in cold water before cooking to restore its freshness. In order for the fish to remain unchanged as long as possible, it is sprinkled with lemon juice, wrapped in a cloth soaked in vinegar, and a plate with ice cubes is placed.

Salted salmon can be stored in native brine, then it will stay juicy longer.

Important! You need to store food in a non-metallic container.

How to store in the freezer

To save fish stocks for up to six months, they need to be properly frozen. This means that only fresh salmon is taken for frosting, without signs of spoilage. Before placing in the freezer, pieces of fresh or slightly salted fish are wrapped with cling film or placed in sealed plastic bags - this will keep the fish steaks juicy.

Important! It is impossible to freeze warm fish - there is a possibility of product deterioration from the inside. Also, you cannot re-freeze already thawed salted fillets - it will turn out to be dry and tasteless .. One of the storage options is an ice crust

To do this, pieces of fish are dipped in cold water and placed in the freezer on a tray. When the crust is frozen, dip it again and repeat the process until the desired thickness of the ice crust is reached (up to 2 cm). You can simply put the pieces in airtight bags and pour a little water. If you put it on freeze, then you can remove them or leave it like that - crust + film

One storage option is ice crust. To do this, pieces of fish are dipped in cold water and placed in the freezer on a tray. When the crust is frozen, dip it again and repeat the process until the desired thickness of the ice crust is reached (up to 2 cm). You can simply put the pieces in sealed bags and pour a little water. If you put it like this on freezing, then you can remove them or leave it like that - crust + film.

Bonus - how to keep fried and smoked salmon

Vacuum packed smoked fish in the refrigerator can be stored for up to 2 months, unless otherwise indicated on the package. Opened packaging must be used within 5 days. Frozen can be stored longer - up to 3 sealed and 1 month - for fish in a film, but without vacuum.

Fried pieces are stored at 1 ± 1 ° C for up to 2 days, while they are placed in the refrigerator already cold and packed standing up (placed on the edge, one layer). From above, the dishes are covered with a lid or tightened with cling film.

Read on:

How to keep salted fish at home for a long time?

Rules for storing trout - fresh and salted

Terms and rules for storing salted herring in the refrigerator

Long-term storage of salted herring in the freezer

Rules and terms smoked fish storage at home

How to store salted mushrooms after salting - methods and terms

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