Storing meat: temperature, can it be stored without refrigeration, terms and conditions, methods, which type is characterized by the longest duration, where can it be kept fresh?

foto50128-1 The conditions for storing meat at home are especially important to observe. A meat product that begins to spoil can pose a risk to human health.

The details of storage depend on several factors. Among them are the type of meat, the method of preparing it and the place in which the product is placed.

Temperature

foto50128-2 The shelf life of meat depends on the type of product. Beef, pork and lamb have different requirements.

If the meat product will be eaten in the next few hours or days, it is enough to place the prepared piece on the refrigerator shelf. Meat can be stored for up to several days with proper refrigeration - from 2°C to 4°C.

For long-term storage - from several days to several months - you will need a freezer. The growth of most microorganisms stops at temperatures above 0°C.

The lowest temperature for storing meat products is -25°C. In meat stored in the freezer, all microbiological and biochemical processes slow down.The optimal storage temperature for different types of meat is discussed in this article.

Can it be stored without refrigeration?

A meat product that has not been pre-processed will begin to deteriorate after only 4-5 hours. If the housewife does not plan to prepare the meat, it is better to use the meat immediately after purchase.

The subtleties of storage without a refrigerator depend on the type of product. Chilled meat is stored for 6-7 hours, heat-treated meat for up to 24 hours at temperatures up to 22°C.

Terms and Conditions

The exact shelf life of meat depends on the type of product, as well as the presence or absence of packaging.

Vacuum packed

At temperatures between 0°C and 4°C, vacuum-packed meat can be stored for up to 7 days. In the freezer at temperatures from -15 °C to -18 °C, the shelf life increases to a year.

Vacuum freezer bags can only be used once. You cannot remove meat products from it, rinse the packaging and put products back into it. An unfavorable environment has already formed inside the package.

Store-bought meat in a vacuum is stored in the refrigerator for 21 days from the date indicated on the package. Details - Here.

Dried

foto50128-3 It is best to store jerky in the refrigerator. First, the piece is coated with vegetable oil and wrapped in clean cotton cloth.

At temperatures between 0°C and 5°C, dried meat can be stored for up to 14 days.

Without refrigeration or freezing, dried meat is stored in a well-ventilated, dry room (pantry or balcony) at a temperature not exceeding +15°C. It is best to first place the meat product in vacuum packaging.

In the freezer at a temperature of -15°C to -18°C, dried meat can be stored for up to six months. Details - in this article.

Smoked

Smoked products - ham, rolls, brisket, poultry - are stored chilled. The storage temperature should not be higher than +8°C. Under such conditions, these products remain usable for up to 10 days. At room temperature, smoked meats are stored for up to 3 days.

Cooked-smoked and half-smoked sausages are stored at 0°C ... +8°C for 10 days. At temperatures from +8°C to +20°C, the shelf life is reduced to 72 hours.

The indicated expiration dates assume storage of smoked products whole, without cutting.

Details - in this article.

By-products

They have a short shelf life. It is better to store offal refrigerated, in refrigeration equipment at temperatures from 0°C to +8°C. In such conditions, liver, brains, and offal are stored for up to 12 hours.

When frozen for a long time, they lose their taste. The only exception is pork or beef tongue. It is better to transport and store this product frozen.

By-products are not stored at room temperature. Without refrigeration, they immediately lose their taste and begin to deteriorate. Details - in this article.

Pork

foto50128-4 It is recommended to wrap pork tenderloin or parts of the carcass in foil before placing them on the refrigerator shelves.

Additionally, such packages must be packed in a plastic bag or wrapped in cling film. For free air circulation in such packaging you need to make holes.

Carefully packaged pork will remain fresh in the refrigerator at 0°C to -3°C for up to 48 hours. If the temperature rises from +4°C to +7°C, the shelf life is 24 hours.

In the freezer, pork is stored at temperatures from -12 °C to -25 °C for 6-12 months. Read about storing pork Herewhat to do if the pork smells - here.

Lamb

Lamb can be stored on refrigerator shelves for up to 96 hours at temperatures from 0°C to +4°C. Before cooling, it is recommended to pre-pack the meat product in foil or place it in a glass container.

In the freezer, lamb retains its taste for 3-12 months at temperatures from -12°C to -25°C. Read about storing lamb herehow to remove the smell of lamb - Here.

Beef

The shelf life of beef on refrigerator shelves at temperatures from 0°C to + 3°C is 5 days. The tenderloin or steak must first be wrapped in parchment.

Veal and beef can be stored in the freezer for 4-14 months. at temperatures from -12°C to -25°C. Details - in this article.

Semi-finished products

Semi-finished products, like offal, are stored refrigerated at temperatures from 0°C to 8°C. It is not recommended to freeze these products, especially for a long time. Semi-finished products quickly deteriorate when stored at room temperature.

type of product	Storage duration (hours)
Portioned semi-finished products (entrecote, beefsteak)	36
Small-piece (beef stroganoff, goulash) and breaded (schnitzel) semi-finished products	18-24
Cutlets	12
Stuffed vegetables, minced meat, cabbage rolls	6

Terms and conditions of storage of semi-finished meat products are considered Here.

Which type has the longest shelf life?

foto50128-5 Fresh meat has the longest shelf life. On freezer shelves and in special ice boxes, such a product can be stored from several months to 1-1.5 years.

Perishable meat products include semi-finished products and offal. Once chilled, they will keep in the refrigerator for only a few hours.

Ready-made meat dishes also have a short shelf life.How long baked, fried, boiled, stewed, smoked meat can be stored in the refrigerator and without? this article.

Where can I keep it?

Meat products do not lose their freshness longer; spruce will be stored on the shelves of the refrigerator or freezer. How you can preserve meat without refrigeration and without freezing, you can find out here.

In a refrigerator

If the meat product is not cooked immediately after purchase, it definitely needs to be put in the refrigerator.

If the meat was purchased immediately after the animal was slaughtered (on a farm or in a village), it must be placed in the refrigerator. When the product sits for 24 hours, it will become juicy and soft.

The optimal temperature for storing meat in the refrigerator is from 0°C to +5°C.

Shelf life depends on the type of product - from several hours (offal and semi-finished products) to several days (pork, beef, lamb):

from 5°C to 7°C – up to 10 hours;
from 0°C to 5°C – up to 24 hours;
from -4 to 0 °C – up to 72 hours.

The specified storage periods for meat must not be violated. When the expiration date comes to an end and there is no way to prepare the product, you need to put it in the freezer.

A product that does not contain bones will last longer.. Therefore, it is best to separate the bones and store them separately from the pulp.

There is no need to wash the meat product before putting it in the refrigerator. Simply blot it with paper napkins or towels to remove excess liquid.

Meat from young animals has a shorter shelf life than similar products from adults. To increase the shelf life of the product in the refrigerator, you can wrap a piece greased with vegetable oil with parchment paper.

Do not store meat in the refrigerator on wooden cutting boards. How many days can meat be stored in the refrigerator? this article.

In the freezer

You need to put into the freezer those pieces of meat that will be used in the future at one time. To do this, you need to divide the purchased piece into parts and wrap them in foil. They are then placed in vacuum or cellophane bags. The latter must be carefully wrapped so that all the air comes out.

Depending on its type, meat can be stored in the freezer for several months:

Product type	Temperature	Shelf life (in months)
Mutton	?12°С	6
Pork	?12°С	3
Beef	?12°С	8
Mutton	?18°С	10
Pork	?18°С	6
Beef	?18°С	13

Minced meat or minced meat should be frozen immediately or used immediately on the day of purchase.. These products can be stored on freezer shelves for up to 3 months. How to properly and for how long you can store meat in the freezer of your home refrigerator will tell you this article.

Do I need to wash before freezing?

foto50128-6 It is not recommended to wash meat before freezing. Under the influence of water, the product will quickly lose its beneficial properties and begin to deteriorate.

Penetrating into the fibers of meat, water expands during freezing. As a result, the structure of the product is disrupted.

It is much better to grease the piece prepared for freezing with vegetable oil.. Details - in this article.

At room temperature

At room temperature (up to 22 °C), meat products quickly deteriorate. Microorganisms begin to actively multiply in them. Therefore, storing meat for a long time without a refrigerator or freezer is not recommended.

If it is not possible to place the meat product in a refrigerator, it can be stored in a cool, dry place.

You can extend the shelf life by soaking the piece in vinegar, lemon or using a thermal bag. Read about storing meat at room temperature Here.

Type of meat	Temperature	Shelf life	Notes
Chilled	18–23°С	6-7 hours	If the meat product was placed in a cool, ventilated place, the shelf life increases to 12 hours.
Vacuum packed	Up to 22°C	No more than 12 hours	The terms and permissible temperature for storing purchased meat in a vacuum are indicated on the packaging.
Boiled	Up to 22°C	No more than 24 hours
Smoked	Up to 22°C	Hot smoked product - up to 24 hours. Cold smoked product - up to 72 hours.	If hot smoked meat was placed in a cool, ventilated place, the shelf life increases to 36 hours.
Roast	Up to 22°C	No more than 24 hours	If the meat was placed in a cool, ventilated place, the shelf life increases to 48 hours.
Baked	Up to 22°C		The temperature and shelf life are the same as for the fried product.
Stew	Up to 22°C		The temperature and shelf life are the same as for the fried product.

On the balcony

foto50128-7 Meat can be stored in the pantry or on the balcony. The main thing is that the air in the storage circulates freely and there were no sudden temperature changes.

It is better to wrap the pieces prepared for storage in cotton cloth or parchment, and then place them in a glass container.

If the balcony windows face the sunny side, it is better to store meat products in another room. Details - here.

Which is correct?

The shelf life of fresh and prepared meat is different. These features must be taken into account when purchasing or preparing the product..

Fresh

The most convenient way to store it is in the lower compartment of the refrigerator - on the vegetable shelf.It is important to ensure that this tank is free of mold, unpleasant odors and food residues.

Purchased fresh meat must be placed in a container - ceramic, enamel or glass. Large pieces stay fresh longer, so don't chop them too much before putting them in the refrigerator.

If meat is stored separately from other products, its shelf life increases. It is recommended to chop fresh meat into small pieces before putting it in the freezer. It is better if these are portions that can be consumed at one time. The shelf life at temperatures from -12°C to -25°C is 6-13 months.

Thawed

Thawed meat products do not last long in the refrigerator. When defrosting, a lot of juice is lost. And during long-term storage on the refrigerator shelves, the moisture from the thawed piece will continue to evaporate.

With further cooking, the dish may turn out dry and tough. Therefore, it is better to prepare such a product faster.

Modern refrigerators have special compartments for storing chilled fish, meat, and vegetables. If the overall temperature in the entire refrigerator is 4-6°C, then in such compartments it is about 0°C. In the same box it is very convenient to defrost meat removed from the freezer.

You can store it here in the future for 2-3 days.. But it’s still better not to keep such a product in the refrigerator for more than a few hours. Read about storing defrosted meat here.

Ready

Often cooked meat dishes have to be sent to the shelves of the refrigerator or freezer. In order not to endanger the health of household members, it is important to observe the shelf life of such products.

Boiled

Shelf life of boiled foods on refrigerator shelves depends on several factors:

the amount of salt used during cooking;
duration of heat treatment (jellied meat is stored longer than other products - up to 3 days);
fat content of meat - the higher it is, the sooner the product will spoil.

Product type	Storage duration (hour)	Temperature
Stewed meat	24	From +2°С to +6°С
Boiled meat (in whole pieces)	24
Jellied, jellied	36-72
Boiled offal	18

Read about storing boiled meat in this article.

Roast

foto50128-8 The shelf life of fried meat on refrigerator shelves is 2-4 days at temperatures from +2°C to +4°C.

At the same time, meat products that have been fried in one large piece are stored for only 48 hours. Cutlets and fried liver - up to 12 hours.

It is better to store cooked meat in airtight packaging. This way it will not absorb foreign odors from the refrigerator. If it is not possible to tightly close the product with a lid, it is better to use cling film or foil. After 48 hours of storage, it is recommended to stew or overcook the product.

Only cooled fried meat is stored in the refrigerator. It is best to place such products on the bottom shelf of the refrigerator.

Meat products cooked in a frying pan can be frozen. At temperatures from -18°C, their shelf life is 3 months. This is provided that there is no air in the packaging. Therefore, you need to release the air from the bag that wraps the meat.

It is recommended to first wrap large pieces in cling film. This way they won't freeze to each other.

Read about storing fried meat Here.

Pickled

Marinated meat is usually used for outdoor trips and picnics. If the weather prevented you from making a foray into the fresh air, marinated meat can be stored at home in several ways:

The pickled product can be stored on the refrigerator shelves for 3 days. But if kefir or mayonnaise was used for the marinade, the shelf life is reduced to 24 hours.
Shish kebab and marinated meat can be stored on freezer shelves for up to 3 months.

Without a refrigerator, marinated meat is only suitable for consumption for the first 2 hours. Therefore, in this case, it is better to prepare the dish at home. Details - in this article.

Defrosting rules

Defrosting time depends on the size of the piece of meat. It’s good if the thawing is slow - this way the product will retain its taste.

The most common methods of defrosting meat products are:

Thawing in the refrigerator. The piece is taken out of the freezer, placed in a suitable container and placed on the refrigerator shelf.
When the product has thawed a little, it is finally defrosted at room temperature.
Water. An icy piece of meat is immersed in cool water. This method is good if the meat will later be used for broth. A steak made from such a product may turn out tough. Because meat that has been in water for a long time will lose some of its juice.
In the oven, steamed. The method is safe, but requires constant attention to the meat in the oven. It is important not to miss the moment when the product thaws. Otherwise, it will start to cook on the baking sheet.

Read about the types and rules of defrosting meat here.

In the microwave

The method of defrosting meat products in a microwave oven is the fastest of all.. But this device may heat the product unevenly. Therefore, you need to send the meat to the microwave oven, covering it with a special lid and setting the defrost mode for 3 minutes.

Then the piece needs to be turned over and defrosted again for 3 minutes.Thus, the product is completely defrosted in 15-30 minutes. Read more here.

Is it possible to cook frozen food without defrosting?

You can cook meat without defrosting. But from a defrosted product, dishes turn out tastier and juicier. A frozen piece is not always fully cooked. Broth cooked with defrosted meat turns out lighter.

It is easier to remove debris from a thawed piece if it is present. Otherwise, the debris will remain in the broth.

Re-freezing

Refreezing meat is not recommended. During the defrosting process, the product loses useful substances along with the liquid. Each new contact with the freezer makes it less and less useful. Also Repeated defrosting of the product may destroy the protein in the composition. meat. Details - in this article.

Methods for storing lard

Lard is stored in several ways, depending on the method of preparation.

Salty

foto50128-10 A salty product can remain preserved on the refrigerator shelves longer than a fresh one. If fresh lard is stored at a temperature from +5°C to +7°C for up to 4-5 days, salted lard - up to 3 months.

Dry salting is simple and at the same time effective in terms of storage. Just rub a fresh piece of lard with a good portion of salt and store it in a cool place for several days. The product must first be placed in a container closed with a lid.

If you plan to store lard for longer than 3 months, it is better to put the salted piece in the freezer. Large chunks are first divided into several smaller ones. At temperatures from -12°C to -18°C, lard can be stored in the freezer for up to 12 months.

Pieces of lard that have been in the freezer for a long time often accumulate a coating of salt. There is nothing dangerous about this.It is enough to clean off the salt layer from the surface of the product immediately before eating.

In a refrigerator

The optimal storage temperature for fresh lard on refrigerator shelves is from +5°C to +7°C. The product should not be stored in one large piece. It's better to divide it into smaller portions. Each piece is wrapped in food paper.

Portions packaged in this way are best placed in a tray. It is good if there is space between them for air circulation. This way the lard will last longer and will not be affected by humid air. The product wrapped in paper can be stored in the refrigerator for up to 30 days.

An alternative option is to store lard in glass jars. It is important to tightly close the container with a plastic lid to prevent foreign odors from getting inside.

In the freezer

Lard should not be stored at very low temperatures. Otherwise, the taste of the product will deteriorate. It is better to set the cooling device to the medium freezing mode, if the refrigerator has such an option.

The maximum temperature for storing lard in the freezer is up to -18°C. Before being sent to the freezer shelves, large pieces are first divided into smaller slices. They need to be wrapped in cotton fabric. It’s good if the portions are of such a size that they can be consumed in one meal.

Lard should not be defrosted regularly. It is enough to do this once and eat the product. After repeated defrosting, the shelf life of lard is reduced and it loses its taste.

If all storage conditions are met, frozen lard can be stored in the freezer for up to 12 months. Read about storing lard Here.

Features in production

Special technologies for storing meat products are used in production. There are several types of meat that undergo refrigeration:

Pairs. The product is considered as such for 1.5 hours after the slaughter of animals. The average temperature of the muscle mass of such meat is +25°C.
Chilled. Obtained directly after cutting the carcass. Cooling occurs using a special refrigeration treatment. The temperature of the muscle layer ranges from 0°C to +4°C.
Frostbitten. Only the top layer of meat is frozen - no more than 25% of the carcass volume.
Frozen. After freezing, the temperature in the muscle layer of meat is -8°C.

The methods of refrigeration processing in production are cooling and freezing.

Cooling is used to process the steam product. Dressed carcasses are cooled in a refrigeration chamber or in an intensive cooling chamber. In the first case, the temperature of the muscle layers of meat varies from +2°C to +4°C. Storage occurs at a temperature of 0°C.

In intensive cooling chambers, meat is cooled several times faster. The air temperature here ranges from -8°C to -12°C. The average temperature in the muscle part of the meat reaches +2°C.

Cooling can be slow, accelerated or fast.

Freezing meat products also occurs in several ways:

Single-phase. The product is frozen immediately.
Two-phase. The steamed product is first cooled to +4°C and then frozen at a temperature of -8°C.

The freezing speed can be slow, intense or fast.

Heat treatment can also be used to preserve meat products:

dehydration (drying);
roasting;
cooking;
steaming;
baking;
smoking (cold or hot).

Read about storing poultry meat Here.

Conclusion

The subtleties of storing meat products depend on their type and method of preparation. It is allowed to keep meat at room temperature, in the refrigerator and in the freezer. But in each specific case it is necessary to observe the temperature regime and timing storage If all necessary conditions are met, the meat will retain its taste and benefits.