Shelf life of chilled meat in the refrigerator

The danger of eating expired meat

Eating stale meat increases the risk of contracting dangerous diseases. In particular, these are:

• salmonella;
• botulism;
• typhus, paratyphoid fever;
• enteroviruses.

Most of these ailments lead to intoxication of the body and poisoning, and some can be fatal.

If, after consuming an expired product, your health worsened and appeared:

• nausea;
• diarrhea;
• high temperature;
• acute pain in the abdominal cavity;
• vomit;
• headache;
• labored breathing;
• weakness of all muscles of the body;
• dizziness;
• fever;
• hallucinations and delusions;
• call an ambulance immediately and perform a gastric lavage.

Remember, eating stale meat is dangerous to your health and even life. From now on, do not buy a product of dubious quality from an unverified seller, and store the carcasses correctly.

If you do not adhere to the standard shelf life of fresh or cooked meat, you can cause significant harm to the body.

It is very important to monitor the freshness and quality of the products that are in the refrigerator, and focus on the prescribed shelf life, depending on the type and method of preparation.

Increase in terms

The shelf life of meat products is increasing, mainly due to a decrease in temperature.

Cold preservation

Freezing involves a decrease in the temperature level by 1-2 ° C compared to cryoscopic (-2 -3 ° C). In this state of aggregation, meat is stored 2-3 times longer than chilled.

Duration of freezing meat at -25⁰С:

• beef: 6-10 hours;
• pork: 4-8 hours;
• lamb: 2-3 hours.

At -18 ° C, the process takes one and a half to two times as long. At the next stage, the frozen meat is kept in a chamber at -2 ° C for a day. Meat processed in this way remains safe and of high quality for much longer than chilled food.

Freezing

Ice-cream meat and meat products (with a temperature in the thickness of the muscles not higher than -8⁰С) can only be stored in a freezer or industrial freezers. Technologists use single-phase and two-phase freezing:

1. With single-phase, fresh meat is frozen.
2. The two-phase approach involves pre-cooling the product.

In the first case, the organoleptic properties change much less, therefore this method is preferable. Freeze meat at a temperature from -23⁰C to -35⁰C and a relative humidity of 90-92%. If forced air circulation is provided in the chamber, the freezing process is faster.

The specific storage times in freezers depend on the type of frozen food and temperature conditions:

Additional processing

In addition to low temperatures, manufacturers use various types of processing of meat products. The use of carbon dioxide, ozone, ultraviolet radiation and other types of radiation can completely stop or temporarily reduce the growth of pathogenic microflora. Processed food stays fresh longer.

Other ways

Other methods to increase shelf life include:

• cooling with the application of dispersed water to the surface;
• applying monoglyceride cling film to carcasses and half carcasses;
• freezing in a chamber with double-circuit air circulation;
• super fast cooling;
• shock freezing;
• ice shielding of refrigerating chambers;
• the use of fabrics glazed with an ice crust;
• covering stacks with clean snow and ice.

Knowing the expiration date and shelf life of food products is very important for the buyer. About what periods and storage conditions, as well as expiration dates for chocolate, honey, sugar, bread, coffee or tea, wine or champagne, you can find out in separate publications on our Internet portal .. Proper storage of meat and meat products - an aspect extremely important

Perishable foods react to the slightest changes in conditions, and can lose their useful properties, as well as become hazardous to health. To maintain the freshness and safety of perishable food, it is important to comply with the statutory storage times and conditions.

Proper storage of meat and meat products is an extremely important aspect. Perishable foods react to the slightest changes in conditions, and may lose their beneficial properties, as well as become hazardous to health.

To maintain the freshness and safety of perishable food, it is important to comply with the statutory storage times and conditions.

Is it possible to store minced meat if the refrigerator is out of order

If the refrigerator is out of order, then the storage of minced meat cannot be too long. The product can only be stored for a couple of hours.

To check the freshness of a meat product, take a teaspoon or tablespoon of minced meat and place it in boiling water for 5-10 minutes. If there is no foreign smell and the broth remains clear, then the product is fresh. If protein flakes floats on the surface of the water and the broth is cloudy, then the meat should be thrown out - it has deteriorated.

Adhering to the basic rules listed in the article, it will not be difficult for the hostess to prepare delicious meat dishes. Remember to add foods such as salt, spices, eggs and bread after defrosting the food. But it is better, of course, not to store the minced meat in the refrigerator for too long, but to use freshly prepared.

How to store cooked and marinated meat

Meat marinated for barbecue must be stored in the refrigerator at a temperature of no more than +5 ℃. The shelf life depends on the selected marinade. If the meat is marinated in mayonnaise or kefir, then it can be kept in the refrigerator for no more than 24 hours. When using a marinade that includes vinegar or lemon juice, the kebab can be stored for up to 3 days.

Seasonings that have an antibacterial effect can extend the shelf life of meat. Just add onion, garlic, pepper or iodized salt to the marinade

The storage time for weighed pickled kebabs is 24 hours. The product sold in vacuum containers must be consumed before the expiration date indicated on the package.

It will not be possible to keep pickled meat for a long time without a refrigerator, especially in the heat of summer. The maximum shelf life of a product in nature, taking into account the road, is 2 hours, and with a refrigerator bag - up to 6 hours. In this case, it is advisable to make a fire and fry a barbecue as early as possible, since in finished form it has a longer shelf life.

How much to store smoked meat

The shelf life of smoked meat depends on the cooking method. Cold smoked product can be stored in the refrigerator for up to 3 weeks. Hot smoked meat cannot be stored for more than 7 days.

To preserve the taste, aroma and useful properties of the product, wrap it in foil or parchment paper for storage. This will prevent chapping, odor and bacteria growth.

Smoked meat can be stored in a vacuum sealed packaging. However, observe the manufacturer's expiration dates.

Shelf life of jerky meat

Duration of storage of jerky and dry-cured meat depends on its location and packaging:

• in the refrigerator, the shelf life of the product is 6 months;
• in a cool and dry place (sealed) - 30 days;
• in the freezer - up to 12 months.

You can keep the meat at home for a long time by freezing it. To preserve the taste and useful properties, observe the temperature regime and monitor the expiration date.

Freeze-free storage

• It is best to store meat in a food container with a lid on the top shelf of the refrigerator.
• Shelf life of tenderloin, boneless, longer. It should also be borne in mind that a whole piece is more likely to retain freshness than a cut into small pieces.
• Storing raw meat in the refrigerator should take place on a separate shelf, away from other foods. This will keep it fresh for longer.
• Storage in closed plastic packaging is undesirable. The product needs air access.
• Treating with vinegar will help prolong the freshness. Natural fabric is impregnated with it and a piece of meat is wrapped with it. Such processing does not allow bacteria to develop, which increases the shelf life by 2 - 3 days.
• Pork or veal is poured with fresh lemon juice and placed in a non-metallic dish without a lid. This can extend the shelf life by another couple of days.
• There is also such a storage option: wrap a piece of paper. And then wrap the bundle with a still damp cloth. This will increase the freshness of the product by 2 to 3 days. The napkin must first be soaked in water with a lot of salt.

Signs of spoiled meat

Meat is considered a perishable product, therefore, if stored in the refrigerator for longer than the prescribed period, it becomes unusable. You can define a low-quality product by three criteria:

• Appearance. The color of the fibers must match the type of meat. Usually, the flesh is light pink to burgundy. If it is a piece with bones and joints, they should be white. It is permissible that the fatty layer has a yellowish tint. The product is spoiled if the pulp has multi-colored overflows or a grayish tint.
• Smell. Fresh fillet has a light milky aroma. If a piece emits a sour or musty smell, the product is spoiled.
• Consistency. A fresh piece is always elastic and dense, when pressed with a finger, the fibers spring well. If the pulp is loose in appearance, but slippery and sticky to the touch, the meat is stale.

Always pay attention to all the specified characteristics. If you find at least one criterion of damage, refrain from buying

How to choose chilled meat

In order not to be mistaken with the quality of meat, you need to carefully consider its choice. First, color is important. If the beef is too light, then this is a reason to be wary, as this is an indicator of the animal's too young age. Such people are not allowed to be slaughtered without good reason. Too dark meat, with a gray tint, indicates its not the first freshness. If chilled beef has yellow and dull fat, you should refuse such a purchase.

Fresh high-quality meat has an elastic consistency and a shiny surface, moisture does not flow out of it, and there is no plaque on it.

To check this, you should pick up the piece and carefully examine it from all sides. Then you need to press your finger on the surface, if the resulting depression quickly disappears, then the meat has not been frozen. Defrosted meat is characterized by looseness, muscles do not differ in elasticity, and ichor can drip from it. Freshness will help define the smell. It should not be harsh and unpleasant, causing negative emotions.

Remember, the older the cow, the more body fat there is in her meat. In a young individual, they are barely noticeable.

With the right choice and adherence to all storage standards, it is possible to prepare a delicious dish using meat that will be safe for health and good for the body.

Methods for preparing meat without freezing

Dried and salted meat can be stored from several months to 2 years without a refrigerator. Canning is also an affordable way to keep meat cool.

Salting

There are salting methods:

• dry - pieces 2-3 centimeters thick are rubbed abundantly with salt on all sides, laid out in layers in enamel pots, alternating layers of meat and salt, put oppression on top and put in the refrigerator for 2-3 weeks;
• wet - the workpieces are kept in an aqueous saline solution.

Finished corned beef is soaked in clean water to remove excess salt. The dry salted product will last up to 6 months at room temperature, wrapped in foil or parchment.

Drying

Processing types:

• cold - freezing, holding in a vacuum for 6 hours until moisture and ice evaporate;
• hot - thin strips of pulp 0.5 centimeters thick are placed in a vinegar marinade, pressed down with oppression from above, insisted in a cool place for 10 hours, then kept in a convection oven for 8 hours at +60 degrees.

The shelf life of hot-dried meat is 1.5 months, cold - 2 years at +25 degrees.

Canning

Homemade stew is prepared with the addition of pork, beef, lamb fat:

• spices are placed on the bottom of sterilized jars;
• meat is cut into cubes, salted, laid out in jars;
• add fat by filling in the internal voids;
• preheat the oven to 200 degrees;
• the container is covered with lids, placed in the oven on a baking sheet covered with coarse salt.

After 2 hours, the finished stew is taken out and the cans are rolled up.

Conditions and terms of storage of meat in the freezer

In order to preserve the meat for a long time, it is important to choose a quality product. To do this, be sure to consider whether the product is displayed correctly on the counter, whether the food neighborhood is observed and under what conditions the products are sold.

Pay attention to the color and smell of the meat. A good product on the cut shines, has a uniform rich color, transparent juice and fresh aroma, and when pressed with a finger, it quickly restores structure

To keep meat in the freezer, follow basic freezing guidelines.

Store meat in small portions. So before cooking, you do not have to defrost the entire piece, but you can get the required amount of product.

Before freezing, cut the meat into small pieces and pack in portions. This will significantly save cooking time and extend the shelf life of the product, since it does not have to be thawed several times.

Blot the meat with a dry cloth before freezing to remove excess moisture. Wrap the individual pieces in plastic wrap, paper, or foil and place in zip-lock bags. Be sure to stick stickers indicating the type of meat and the date of freezing, which will allow you to control the shelf life of the product. Place food in the freezer at the optimum temperature.

The allowed storage time for meat in the freezer depends on the type of meat. Lamb and beef have a long saving period - 1 year. A whole chicken carcass can be stored for about the same. However, you need to understand that after 8-9 months the bird loses its taste. Pork and chicken cut into pieces are kept in the freezer for 8 months, while duck, goose and rabbit are kept for 6 months.

Frozen giblets and minced meat (not seasoned with onions, spices, etc.) can be left in the freezer for 4 months. And homemade sausage should not be frozen for more than 2 months.

The shelf life of meat products depends on the type of meat, the size of the pieces and its freshness. For long-term storage, choose only high-quality products and follow the basic recommendations for preparing the workpiece

When freezing meat, consider not only its type and quality, but also the temperature regime (minus). Information on how long frozen meat can be stored at different temperatures is presented in the form of a table:

What to do if the electricity is cut off

A power outage and therefore the freezer may affect the shelf life of frozen meat.

Modern household freezers (freezers complete with a refrigerator, having separate doors, or independent devices), if they are not opened very often, are able to maintain a constant temperature for a day or a half (the most "advanced" models - up to several days). Of course, this is only possible if the electrical appliance is in good condition and the heat-insulating gaskets are in good condition. The filling of the chamber also matters (the more food in the freezer, the longer the cold lasts).

In addition, experienced housewives place special "cold accumulators" in freezers (hermetically sealed containers with a refrigerant solution), which, when the electricity is turned off, maintain the temperature in the chamber. These devices are commercially available and inexpensive.

Suppose you have a force majeure and need to do something with a melting product. Rub vinegar or citric acid on top to avoid unpleasant odors and spoilage. You can also dip the meat in a concentrated salt solution or cold curdled milk. (These methods will keep stocks up to 10 hours.)

Signs of product spoilage

At low temperatures, the product can be kept for 5-7 days. The following signs indicate the deterioration of the dish:

1. In the refrigerator, the dish began to release water, which does not set.
2. The product has a crust or a gray tint.
3. The jelly has taken on a cloudy hue.
4. In room conditions, the dish began to smell bad of spoiled meat.

Subject to the storage rules, such signs may appear on the 6-7th day. To remember how long the product is stored in the refrigerator, it is worth making a mark on the package with the date of preparation. The missing product is strictly forbidden to use. It needs to be thrown away. Jellied meat is a tasty and healthy dish that has a specific shelf life. In order for the product to remain fresh for a long time, it must be provided with suitable conditions.

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Shelf life of minced meat in public catering

In public catering, storage periods are regulated by GOST and SanPiN.

Shelf life of minced meat according to GOST

The shelf life of minced meat is determined in accordance with GOST R 55365-2012 “Minced meat. Specifications "and depends on the storage and packaging mode.

Minced fish is stored in accordance with GOST R 55505-2013 "Minced fish food frozen". From which it is known that the fish mass should be stored at a temperature not exceeding -18 ° C for 4-18 months, depending on the raw materials used.

Shelf life of minced meat according to SanPiN

Storage of minced meat according to SanPiN should not exceed 6 hours at 2–4 ° C. Storage outside of refrigeration equipment is prohibited.

The permissible storage time for perishable food at 4 ± 2 ° C is:

1. Minced meat (pork, beef or combined) produced by trade and public catering enterprises - 12 hours.
2. Minced chicken - 12 hours.
3. Minced fish food, molded mince products and with the addition of bread - 24 hours.

Selling time and storage temperature of minced meat prepared on site

Minced meat without additives, made at the request of the buyer, in the absence of cold and temperature conditions not exceeding 8 ° C, is not subject to long-term storage.

Optimal storage conditions

Aspic is considered a perishable product. According to GOST, it is permissible to store it for 36 hours at a temperature not exceeding +6 degrees. After the specified time, the protein that is present in the meat breaks down. This makes the dish unusable. It is permissible to keep the product in vacuum for up to 10 days. These rules apply to purchased products.

If you make jellied meat at home, it is allowed to store it for 5 days.

At the same time, it is important to comply with a number of conditions.The product should be stored at a temperature not exceeding +8 degrees

It is permissible to do this in the refrigerator, on the balcony, in the cellar. It is desirable that the balcony is not glazed. Otherwise, it is worth opening the windows. At the same time, the optimal temperature outside is -5 degrees. Dishes with jellied meat should be placed far from the door.

The balcony and basement are not very suitable for storage, since it is difficult to maintain the appropriate temperature in them. The best place is the refrigerator. If too much food is cooked, it should be put in the freezer. Fast freezing is a good option. This helps to achieve an even consistency and avoid the appearance of ice crystals.

How to freeze correctly

When freezing minced meat, both home-made and purchased, you should follow a few simple rules. They will simplify its further use and increase the shelf life.

In packages

When freezing in a bag, it is recommended to roll the minced meat into a thin cake. So it will freeze faster, and it will be much easier to separate the required amount without defrosting.

In plastic containers

When using containers, you can use either small portion sizes or make internal dividers. This will also make it easier to use the minced meat in the future, since you do not have to use force to separate the required amount.

Why is the use of an expired one dangerous?

In no case should you ignore the expiration date of the meat. Eating expired food causes:

• staphylococcal infection;
• dysentery;
• salmonellosis;
• botulism.

The consequences of the above dangerous diseases are very sad. Expired meat is not only very dangerous. It loses most of the useful amino acids under the influence of destructive putrefactive reactions. The pleasant meat taste and aroma disappears.

How to understand that it has deteriorated? After long-term storage, the product acquires a grayish shade of the surface and an unpleasant odor.

Read on:

Freezing meat - expert advice

Shelf life of cooked cooked meat in the refrigerator

The maximum shelf life of frozen meat, depending on the type and conditions

Rules for keeping fresh fish in the refrigerator

Shelf life of fried cooked meat in the refrigerator

Why is the repeated freezing of meat dangerous?

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Food and dishes Rules for keeping fresh fish in the refrigerator
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Is chilled meat always better than frozen meat?

Meat is a great place for disease-causing bacteria to live. Therefore, its storage at positive temperatures is possible for a short time. Vacuum packaging that preserves chilled meat, the shelf life of which is significantly increased due to the inhibition of bacterial growth, requires the ideal storage temperature to be slightly below freezing. But since no one knows what kind of product is on the counter of the store, how long and in what conditions it was stored, there is a risk of acquiring an already spoiled product.

Meat can be frozen in different ways, which gives not at all identical results. At home, when the meat is put into the freezer, it freezes gradually. At this time, rather large particles of ice are formed inside, which destroy its fibers. That is why, when defrosting, the product loses its attractiveness and looks looser. And due to excessive loss of moisture, it becomes tough and tasteless.

A different technology is used on an industrial scale. Meat is frozen at extremely low temperatures and with strong air circulation. Such shock freezing leads to the formation of small crystals of water, which do not have a destructive effect on the structure of the meat.Therefore, thawed and cooked, this product will taste almost the same as chilled meat.

Frozen food is easier to transport and store without worrying about its safety.

Shelf life of frozen meat

Of course, it is better to process meat bought in a retail network or from a farmer right away, preparing a tasty and satisfying dish. But if the piece is large, then it can be stored in the freezer in a frozen state.

In order for the product to retain its useful properties, you need to know how to properly freeze meat:

1. it is not recommended to wash it, otherwise it will deteriorate faster;
2. large pieces are stored longer, but for convenience, you can divide the pulp into portions;
3. each piece must be carefully wiped off with a paper towel or napkins;
4. put portions for freezing in plastic bags, having previously released air from them;
5. place tightly in layers in the freezer.

There are norms for how much meat can be stored in the freezer, depending on the temperature regime and the type of meat product:

If fresh meat cannot be found, then you can buy frozen food. At the same time, the product that has undergone shock freezing has better nutritional properties.

You can freeze portions of meat in a film, but you need to keep fresh in the refrigerator without a film

But freezing is half the battle, because then you need to defrost it correctly. And although storing meat at the lowest possible temperatures allows you to preserve useful substances, defrosting in hot water or the microwave can spoil the product. Why? This will cause the meat to become tough, dry and taste worse. The product should be defrosted gradually - this will preserve its juiciness and good taste. There are several ways:

1. A piece in a vacuum package is transferred from the freezer to the refrigerator. It thaws during the day. At the same time, a large amount of blood should not be released from the pulp - this indicates that the product was incorrectly frozen;
2. A piece in a package is placed in a deep container (bowl) filled with cold water, regularly cooling the liquid. Within a few hours, it will thaw out, preserving the entire list of vitamins and useful elements. If the meat was not frozen in a vacuum package, then the piece must be carefully wrapped in cling film (several layers) and thawed in water in this way;
3. The portion is left to thaw at room temperature. It will not take long (about 4-5 hours), however, bacteria can become active in the liquid released from the meat during defrosting (in case the meat was of poor quality), so think about whether this method is so safe.

You can store the thawed pulp in the refrigerator for 2 days, you cannot re-freeze the meat, as this not only impairs the taste, but also has a detrimental effect on the nutritional value.

Knowing the shelf life of beef, pork and lamb will always help the hostess to feed her family members tasty and satisfying quality products.

Meat selection

The time for how long the kebab can be stored depends on the freshness of the original product. Regardless of the type of meat, the main thing is that it is fresh and of high quality.

Going to nature, you should opt for chilled, not frozen meat. There should be no dry weathered crust on its surface. It is better to bypass such a product. But meat should not be in too much liquid. Spraying with water can be an indicator of artificially presenting stale meat.

An important purchase criterion should be the color of the product. It must fully correspond to the type of meat:

• beef - moderately red;
• lamb - bright red;
• pork, veal - light pink.

The smell of fresh meat should be mild, pleasant, without a tinge of mustiness and sour notes.

When pressed on fresh food, there will be no dents on it. The meat should have a good degree of firmness and firmness.

Kebab meat should be stored at a temperature of 0 ° C - + 1 ° C for no longer than 3 days. When a longer preservation is expected, it is better to freeze the product.

How to determine the freshness of meat

Before being marketed, the product is thoroughly tested for compliance with statutory norms and standards by regulatory authorities. In this case, the carcass of the animal is cut at a meat processing plant according to all the rules, after which it is thoroughly washed and cleaned.

Then veterinary and sanitary control is carried out, as a result of which the meat is either allowed for sale - then a stamp is put on it with a certain sample, or is rejected. The final stage of the pre-sale preparation of the product is to obtain a quality certificate.

This is what fresh lamb looks like

The seller seeks to attract the attention of the consumer by offering a beautiful-looking product. The task of the buyer is to determine the freshness of the meat by evaluating it according to the following criteria:

Smell

The aroma emanating from a fresh product should not be repulsive. It should be fresh and natural, without any additional impurities and shades. If a piece has a beautiful appearance, but its aroma is unpleasant, then it is better to refuse such a purchase.

Colour

The shade varies depending on the species:

• the pork pulp has a pink-red color, has a delicate structure with minor inclusions of veins (marble pattern);
• high-quality beef is red in color, the fat layer is light, unclouded. If the meat is "stale", then the cut will be dark red, almost brown;
• dairy veal has a bright pink color interspersed with fat;
• lamb is valued for its nutritional value and naturalness. Fresh meat has a light red hue and is generously "stuffed" with white fat.

It looks like beef fillet

Consistency

The freshness of the product can be checked by pressing the pulp with a special fork, which is available from each seller. If the meat has just gone on sale, then the integrity of the surface will quickly be restored, but if it has been stored for a long time, then the dent will remain for a long time. In addition, the piece may appear "dry" in appearance, but if cut, a clear liquid will flow from the cut of the fresh product.

In order to distinguish fresh pulp from previously frozen when buying, you also just need to press on its surface. The product, which has not previously been frozen, is distinguished by the fact that the place of pressure is very quickly smoothed out. Thawed meat does not have such an elastic structure, which is why the hole lasts for a long time and its filling with liquid indicates that the piece has already been in the freezer.