| Meat is a highly perishable food item, so extra care | | | | later. Meat can be kept for longer periods of time if it is |
| and special attention are needed to make sure that | | | | frozen at -10°F or below. After it is frozen, |
| you keep meat fresh so that it will remain a high | | | | maintain the temperature at 0°F or lower. Most |
| quality, wholesome product. Spoilage and | | | | side-by-side and chest-type freezers can maintain this |
| unwholesomeness of meat are caused by bacteria | | | | temperature while most ice compartments in |
| and other microorganisms. There are two different | | | | refrigerators cannot, so it is not recommended to store |
| groups of bacteria that affect refrigerated meat. | | | | meat in this compartment. |
| Pathogenic bacteria make us sick, whilst spoilage | | | | Try to limit freezer storage time on all meats to |
| bacteria make our food go bad and make our | | | | maintain their quality and freshness. Freezing meat |
| refrigerators smell. By smell, sight and taste, you | | | | won't improve the quality, but it will retain its natural |
| cannot identify whether meat contains pathogenic | | | | color, texture, nutritional value and flavor. |
| bacteria, unlike meat contaminated with spoilage | | | | Refrigerate fresh meats at temperatures of 38° |
| bacteria. | | | | to 40°F for as long as possible. |
| In a refrigerated state, spoilage bacteria thrives. The | | | | Fresh meat should be stored in the coldest part of the |
| fact that all food in a refrigerator eventually spoils | | | | refrigerator, this in usually towards the back, away |
| proves this. Spoiled food doesn't make you sick, it | | | | from the door. If it is to be used within two days, leave |
| might taste bad but unless it contains pathogenic | | | | the meat in its original wrapping. If it is to be stored |
| bacteria, your digestive system will be fine. | | | | longer, rewrap the meat in freezer wrap and freeze. |
| Unrefrigerated meat, if left out on the counter for a | | | | Cured, smoked, and ready-to-eat meats include bacon, |
| few hours, might smell and look okay, but may be | | | | ham, sausage products and smoked pork. The heat, |
| loaded with pathogenic bacteria. This contamination | | | | processing and smoking of these items inactivates |
| usually happens during cutting and processing. These | | | | most enzymes and bacteria. These products should |
| bacteria require certain conditions to grow; a very low | | | | remain in their original wrapping to prevent any further |
| acidity level (near neutral pH) within the meat; a supply | | | | contamination. After opening, most cured meat will |
| of water or other moisture, for example meat juices, | | | | stay fresh for approximately a week in the |
| or a warm temperature, usually somewhere between | | | | refrigerator and should be stored in airtight containers |
| 45° and 127°F. | | | | to prevent odors in the fridge. Luncheon meats should |
| There are five basic meat types, each one requiring | | | | not be frozen. |
| special storage techniques. They are cooked, frozen, | | | | There are two varieties of canned meat, some require |
| fresh, cured and canned meat. | | | | refrigeration, like hams, and some don't, like corned |
| Cooked meats should be used within a week of | | | | beef, chili con carne and dried meats. |
| preparation, or properly frozen and wrapped for use | | | | |