Shelf life of meat under different conditions and types

Many people like to stock up on meat for a long period of time. But not many people know the shelf life of meat. The duration of preservation of a meat product depends on its type, the storage location, and the method of keeping the product fresh for a longer time.

Shelf life of fresh meat in the refrigerator

The average temperature in the refrigerator is +5°, the storage period depends on the time:

• +5° +7° – maximum 10 hours;
• 0° +5°, no more than a day;
• -4° 0°, 2 days.

The exception is minced meat and chopped products, since it is not advisable to store these products, but it is better to use them immediately after they are purchased.

How long does fresh meat last at room temperature?

In order to preserve fresh meat for a week, you can use traditional methods. But there is no complete guarantee of the freshness of these products. The shelf life can be affected by air humidity, high temperature, and insufficient preservatives. It all depends on where and how the meat will be stored.

Long-term storage in the freezer

To preserve any type of meat, use a freezer. The shelf life is influenced by temperature:

• down to -8°, meat products are stored for about 4 months;
• up to -12°, 8 months;
• up to -18°, 1 year.

Poultry and pieces of meat products are kept in the freezer much longer, for 12 months, chopped for 9 months, minced meat for only 4 months.

Shelf life of cooked meat in the refrigerator and at room temperature

Finished products can be stored in the refrigerator at +2° - + 6°.

Features of storing frozen meat

In terms of time, meat is stored longest in the freezer at a temperature of minus 18 degrees or lower. The shelf life of a meat product directly depends on the type of product and what cutting option was used. It can be a separate piece, a whole carcass, minced meat.

Large and small pieces

Large pieces of beef, lamb, and pork can last from 4 months to 1 year. The less time the product is in ice, the more it retains its qualities. Small pieces, goulash, cannot be stored in the freezer for more than 4 months. Poultry pieces no more than 8 months old.

Whole bird

The carcass of the poultry product can be stored throughout the year. The shelf life depends on the conditions in which the bird is stored and what type it is. The optimal storage period at temperatures from -12° to -15° for geese and ducks is a week. Chickens, turkeys and guinea fowl - 10 days. At a temperature of -25° for 14 months.

Individual parts of the bird

Poultry meat cut into pieces can be stored for up to 8 months.

Cooked meat

Boiled meat with broth can be stored for 48 hours, without broth for 24 hours. It can be kept frozen for no more than 2 weeks; after defrosting, the boiled product must be immediately stewed or boiled again.

When fried, the meat is wrapped in foil and stored in the refrigerator for no more than 72 hours, at a temperature of +2° - +4°. It is advisable to fry it again later.

Minced meat and offal

Since minced meat and offal can quickly spoil, it is not recommended to keep them in the refrigerator for more than 8 hours. After this time, you need to place these products in the freezer, wrapping them in foil or a plastic bag. The shelf life is 2 months.

How does repeated freezing affect the quality of meat?

The consequences of re-freezing meat are as follows:

• quality deteriorates;
• protein content is reduced by half;
• bacteria multiply 2 times faster.

How to defrost correctly

The choice of method for defrosting meat depends on how urgently it needs to be used in cooking.You should not defrost the meat too quickly, as this will lead to destruction of the structure, the meat will become tough, and unwanted bacteria will appear.

At home, meat can be defrosted in the following ways:

• fridge;
• cold water;
• microwave.

How to properly freeze

It is recommended to freeze the meat product very quickly, at the lowest temperatures. You need to cut the meat into small pieces in advance. To make them harden faster. In this case, taste and nutritional values ​​are less lost. It is also not recommended to wash the meat before freezing; it is better to wipe it.

After the meat has hardened, you can dip it in cool water to form an ice crust. Thus, the crust will help keep the product juicy, no matter how long it is stored.

How long does defrosted meat last?

Thawed meat can be stored in the refrigerator on the lowest shelf for 3 to 5 days. This applies to beef, pork, lamb. For poultry and minced meat, the period is slightly reduced, within 2 days. If you suddenly change your mind about cooking, you can put it back in the freezer without any fear.

Correct actions when turning off the lights

If there is a power outage for a couple of hours, nothing bad will happen. If there is no light for a longer period, the meat product may deteriorate, especially chicken. Chicken or beef product should not be kept in the refrigerator for too long at a temperature of +4°. It should be placed in a container: glass, enamel, plastic. Cover the top with a paper towel or napkin.

Why is meat frozen?

The meat is frozen so that the fresh product does not spoil. No poisoning occurred during consumption.During the freezing process, no putrefactive reactions occur; in this case, the meat can be stored for a long time. The meat is not completely frozen, but only the top layer.

Storage of semi-finished products

Semi-finished products are divided into types:

• natural;
• chopped;
• breaded.

Natural ones are made from chilled meat product. It can be: lamb, beef, pork, chicken. Chopped are products made from minced meat, for example, meatballs, kebab, steak. Breaded semi-finished products are cutlets, zrazy, schnitzels, croquettes, which are rolled in breadcrumbs and eggs.

To preserve the taste and aroma of semi-cooked products, you need to select and set the required temperature. All semi-finished products are stored refrigerated at +6°C for up to 3 days. This applies to home-made semi-finished products or those brought from a culinary store. Those that are manufactured at the factory are stored according to their established requirements.

The lower the temperature, the longer the shelf life of the product. But do not forget that when frozen for a long time, the taste of the products disappears. Semi-finished products should be stored separately from raw meat and prepared foods.

Proper processing of meat “with flavor”

You can process the meat product in the following way:

1. Soak in table vinegar for 60 minutes. To do this, add 1 tbsp per liter of water. vinegar.
2. Prepare a saline solution, add 2 tbsp per liter of water. sea ​​or table salt. Soak the pulp in it for 3 hours.
3. Soak the pulp in a weak solution of potassium permanganate for 60 minutes, then rinse under water and leave for 15 minutes in a cup of cool water.
4. Add 2 tbsp to the chamomile decoction.sugar and immerse the pulp in it for 20 minutes.
5. Pour red wine, season with rosemary, thyme, leave for 1 hour.
6. Coat the tenderloin with mustard, put it in a cool place for 2 hours, and rinse under the tap.
7. Spread the tenderloin with aromatic seasonings and leave for an hour.
8. Coarsely chop the onion and garlic and combine with herbs. Marinate the pulp for 2 hours.
9. Saturate the pulp with soy sauce, wine, and aromatic spices. Leave in the marinade for 2 hours.

Ways to increase shelf life

If it is not possible to keep meat in the refrigerator or freezer, follow these steps:

• moisten the cloth in a solution of salicylic acid;
• wrap the product in this cloth;
• The freshness of the meat product is maintained for 10 hours.

You can also preserve the original appearance of meat in other ways:

1. Wet a towel or any cloth in a strong salt solution and wrap the product and the bag in it. This can be stored for 3 days.
2. Cover the meat product with nettles and place in an enamel or glass container. Wrap with a wet cloth. Use this method for 2, 3 days.
3. Rub with vinegar or sour juice and place in an enamel bowl. No need to cover. The method is valid for 2 days.
4. A fresh piece should be washed and placed in chilled milk, preferably homemade, for 3 days.