As the adage goes, “Waste not, want not,” and this couldn’t be truer regarding meat. After spending big bucks on cuts of beef, chicken, or fish for your weekly meals, you want to avoid wasting hard-earned money by letting your proteins spoil due to improper storage or exposure. Knowing how to properly store fresh meats is critical in getting the most out of each purchase. In this ultimate guide, we will discuss the dos and don’ts of storing meat to keep your protein fresh and pathogens at bay.
Do Your Research
Preserving and storing meat is of utmost importance for the food industry. Ensuring its quality and safety is crucial to maintaining customer satisfaction, particularly regarding different types of meat. From beef to pork and poultry to fish, each kind of meat requires its storage techniques to maintain its optimal flavor, nutritional value, and texture. Extensive research is necessary to ensure that the correct storage method is employed to keep meat safe from bacterial contamination and free from spoiling.
Neglecting the proper procedures could lead to unfavorable health implications for consumers, severely affecting the reputation of your business. It is vital to know the right processes and best practices to protect your customers’ health and your business. Check out https://cmjjgourmet.com/product-category/disposable-cups/ for more info.
Don’t Leave Meat Out of the Fridge for Too Long
Leaving meat out of the refrigerator for too long is a big no-no. The temperatures between 40°F and 140°F, known as ‘the danger zone,’ are ideal conditions for foodborne pathogens. Keeping your meat outside this temperature range for more than two hours can significantly increase the risk of bacterial contamination and spoilage.
Even if a short period has elapsed within the danger zone, it is strongly advised to discard the meat immediately to avoid potential health risks. To reduce your chances of contamination and spoilage caused by external factors such as heat or light radiation, always store your meats in covered containers or wrapping paper before transferring them to the refrigerator.
Do Use Airtight Containers or Vacuum Seal Bags for Extended Storage
Airtight containers or vacuum seal bags are the best choices for storing meat for extended storage times. Vacuum sealing is a method of food preservation that removes the oxygen from plastic packages and creates an airtight barrier around food items to reduce their exposure to moisture, heat, light, and oxygen. This process has been proven to extend the life of fresh meats up to five times longer than traditional storage methods.
In addition to vacuum sealing, airtight containers can help keep your foods fresher for longer. When properly sealed, these containers protect food from dehydration, freezer burn, and other environmental factors that can cause spoilage. Investing in some quality airtight containers is a great way to save money and time when preparing your meals.
Don’t Thaw Frozen Meat on the Kitchen Counter
Thawing frozen meat on the kitchen counter is never a good idea. Bacteria will quickly multiply when meat is left at room temperature, increasing the risk of foodborne illnesses and spoilage. Always use the refrigerator or cold water bath method to defrost your meats to avoid contamination.
The slow thawing process in a refrigerator can take up to 24 hours, so you should plan if you intend to use this technique. Alternatively, providing a cold water bath for your cuts may be more convenient as it usually takes no longer than two hours, depending on the size of the meat being thawed. Make sure to change out the cool water every 30 minutes to maintain an even temperature and prevent any bacterial growth from occurring.
Do Separate Uncooked Meat From Cooked Meat
It is essential to always keep your uncooked and cooked meats separate. It prevents the spread of bacteria from raw meat, which can lead to foodborne illnesses. To do this properly, you should store each type of meat in separate sealed containers inside your refrigerator.
Additionally, it is essential to practice using a different cutting board for your cooked and uncooked meats, as this could transfer any remaining bacteria from the raw items onto cooked ones. Make sure you use two separate boards – one for prepping fresh meats and the second for cooked or ready-to-eat foods. By adhering to these simple guidelines when storing and preparing your meats, you can ensure both safety and quality are maintained throughout the process.
Don’t Refreeze Defrosted Meats
While you may be tempted to refreeze your defrosted meats, it is essential to note that this can be risky. If not done under the right conditions, bacteria and other contaminants could thrive in your foods. Therefore, focus on using the slow thawing or cold water bath methods when preparing your meals, as these are much safer options.
When thawing more significant cuts of meat, it is also advisable to cook them immediately after defrosting. It will eliminate any remaining bacteria present on the surface of the food item and ensure its safety for consumption. With all that said, remember to always store your fresh meats in airtight containers or vacuum-seal bags and keep uncooked items away from cooked ones to decrease the risk of foodborne illnesses. Following these simple guidelines will go a long way in keeping your meals safe and tasty.
