Smaller cuts of meat may defrost in a few hours, whereas larger cuts of meat may take a few days to defrost. The slowest and perhaps safest technique is to thaw the sealed package in the refrigerator. There are three main ways to defrost and thaw meat from the freezer. Some freezers that see frequent use may not reach temperatures this low consistently, which may put the food at risk of bacterial growth and spoilage. People can use a thermometer to check whether or not their freezer will reach this temperature. The USDA note that this temperature inhibits the growth of bacteria and shuts down any other microbes, such as yeasts and molds, in the food. People should keep meat frozen at a temperature of 0☏ (-18☌) or below. Freezing temperatureįreezing temperature is a crucial aspect of storing meat. The Food and Drug Administration (FDA) recommend overwrapping the packaging with airtight foil or plastic wrap if freezing for longer than 2 months. Check for any holes or breaks in the package first, but an airtight package will keep the meat safe at the recommended temperature.įor butchered meat, wrap the cuts in an airtight package first. In most cases, it is OK to store meat purchased from a market in the package it came in. Some of the best practices for storing and freezing meat include: Preparing meat for freezing Proper storage techniques - such as curing, smoking, and freezing - may help slow this process or prevent some or all quality loss.īest practices for storing and freezing meat A number of compounds in meat oxidize and break down rather quickly at room temperature, which can lead to a noticeable loss of flavor. Safe storage also protects the meat from flavor and quality loss. Proper freezing also protects against pathogenic bacteria, which are the bacteria behind foodborne illnesses and food poisoning. The cooler temperatures can slow some bacterial growth but not enough to keep the food from spoiling. This is why meat stored in the refrigerator typically only lasts for a few days. Warmer temperatures than this can allow bacteria to grow on the meat, which can make a person sick. The United States Department of Agriculture (USDA ) note that safely storing meat in the freezer at 0☏ (-18☌) reduces the temperature to a point that inhibits most bacterial growth. Safe storage can protect meat against quality and flavor loss as well as bacterial growth. Share on Pinterest Credit Image: Jodi Jacobson/Getty Image
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |