Meat is a highly perishable food, so care and attention are needed to ensure that they keep fresh meat so that it will remain a high quality, healthy product. The decomposition of the flesh and unwholesomeness are caused by bacteria and other microorganisms. There are two different groups of bacteria that affect the chilled meat. Pathogenic bacteria that we are sick, while the decomposition of bacteria that make food goes bad and smell of our refrigerators. For the smell, sight and taste, you cannot determine whether the meat contains bacteria, unlike the meat contaminated with bacteria deterioration.

In a refrigerated state, decomposing bacteria thrive. The fact that all food in the refrigerator is shown by the long spoils. Spoiled food will not make you sick, maybe bad, but if it does not contain pathogenic bacteria, your digestive system will be fine. Meat without refrigeration, if left on the desk a couple of hours, you can see and smell good, but it can be loaded with pathogenic bacteria. This contamination usually occurs during cutting and processing. These bacteria require certain conditions to grow, a very low level of acidity (pH near neutral) in the flesh, a supply of water or other moisture, such as meat juices, or warm temperatures, usually between 45 ° and 127 ° F.

There are five basic types of meat, each requiring special storage techniques. Are cooked, frozen, fresh, canned and cured meat.

Cooked meats should be used within one week of preparation, or frozen and packaged for later use. The meat can be kept for longer periods of time if it is frozen at -10 ° F or less. After it is frozen, keep the temperature at 0 ° F or less. Over sideways and the chest-type freezer can maintain that temperature even though most of the compartments in the ice cold cannot, so it is not recommended to store the meat in this compartment.

Try to limit the storage time in the freezer all the meat to maintain its quality and freshness. Freezing meat is not going to improve the quality, but will retain their natural color, texture, nutritional value and taste.

Refrigerate fresh meat at temperatures of 38 ° to 40 ° F for as long as possible.

Fresh meat must be stored in the coldest part of the refrigerator, in general toward the rear, away from the door. If it is to be used within two days, leave the meat in its original packaging. If it is to be stored longer, rewrap the meat in freezer wrap and freeze.

Cured, smoked and ready to eat meats include bacon, ham, sausages and smoked pork. The heat, processing and consumption of these inactive snuff most of the enzymes and bacteria. These products should remain in its original packaging to avoid further contamination. After opening, most of the cured meats will stay fresh for about a week in the refrigerator and should be stored in airtight containers to prevent odors in the refrigerator. Luncheon meats should not be frozen.

There are two varieties of canned meat, some require refrigeration, such as hams, some not, such as corned beef, chili with meat and dried meat.

Tips for storing cooked, fresh and processed meats

The meat in the refrigerator
The minced beef and lamb – 1 to 2 days
Ground pork – 1 to 2 days
Sausage, fresh pork – 1 week
Beef (fresh) – 2 to 4 days
Beef (fresh) – 2 to 4 days
Lamb (fresh) – 2 to 4 days
Pork (fresh) – 2 to 4 days
Sausages – 1 week
Smoked ham, whole – 1 week
Slices of ham – 3 to 4 days
Sausages, smoked fish – 3 to 7 days
Sausage, dry and semi-dry (unsliced) – 2 to 3 weeks
Bacon – 5 to 7 days
Dishes (cooked) – Not recommended
Pie (cooked) – Not recommended
Swiss steak (cooked) – Not recommended
Remains of cooked meat – 1 week
Meat dinners – Not Recommended
Beef, corned – 1 weeks
Frankfurt – 4 to 5 days
Refrigerator should be 36 to 40 ° F

The meat in the freezer
The minced beef and lamb – 3 to 4 months
Ground pork – 1 to 3 months
Sausage, fresh pork – 60 days
Beef (fresh) – 6 to 9 months
Beef (fresh) – 6 to 12 months
Lamb (fresh) – 6 to 9 months
Pork (fresh) – 3 to 6 months
Sausages – Not Recommended
Smoked ham, all – 60 days
Slices of ham – 60 days
Sausages, smoked – not recommended
Sausage, dry and semi-dry (unsliced) – Not recommended
Bacon – 1 months
Dishes (cooked) – 3 to 4 months
Pie (cooked) – 3 months
Swiss steak (cooked) – 3 months
Remains of cooked meat – 2 to 3 months
Meat dinners – 2 to 6 months
Beef, corned – 2 weeks
Frankfurt – Not recommended

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