Buying a fresh steak or tenderloin is only half the battle, because improper storage can turn a quality product into a health hazard in just a couple of hours. Many housewives, out of habit, put meat on any free shelf or wash it before freezing, without even suspecting that these actions destroy the fiber structure and provoke the growth of bacteria. In order for the product to remain juicy and safe, it is necessary to follow strict but simple rules of temperature and product proximity.
The coldest place
The main mistake is storing meat on the top shelves or, even worse, on the refrigerator door. There the temperature is unstable due to the constant opening of the chamber. Ideal for meat products “freshness zone” (zero chamber), where the temperature is kept around 0…+1 °C. If there is no such area, choose the lowest shelf, closer to the back wall. This is where the cold is retained best, which slows down the proliferation of pathogenic microorganisms. Remember that chilled meat It can be stored for no more than 3-4 days, and minced meat is best used within 24 hours.
The problem with plastic bags
You cannot leave meat in a tightly tied plastic bag. Without air access, the product begins to “suffocate”, an unpleasant odor and mucus appear. If you bought meat from vacuum packaging or in a tray with a gas-modified environment, do not open them until ready.
To store loose pieces, it is better to use:
-
glass containers with lid;
-
parchment paper;
-
food foil (loosely).
Such packaging allows the meat to “breathe”, but protects it from weathering and absorption of foreign odors from the refrigerator.
Ban on water treatments
Never wash meat before storing it in the refrigerator or freezer. Water is the ideal medium for instant reproduction bacteria. In addition, excess moisture destroys the fiber structure when frozen: water turns into large ice crystals that tear the tissue from the inside. When defrosted, such a piece will lose all the meat juice and become dry. If there is moisture on the surface, simply blot it paper towel.
Competent freezing
If you do not plan to cook in the coming days, the product should be frozen immediately. To maintain flavor and texture, divide a large piece into portions: repeat freezing is strictly prohibited, as it kills the taste and increases the risk of poisoning. Wrap each piece in several layers of film or foil to avoid “frost burn” – whitish spots caused by contact with cold, dry air. Be sure to write down the date of freezing, since even in the freezer, pork and beef do not last forever; the optimal period is up to 6 months.
Following these recommendations will allow you to always prepare delicious and safe meals, saving your family budget from wasted spending on spoiled food.
About the Author
