Important conditions, or is it possible to store meat on the balcony in winter?

Meat is a perishable product. For its long-term storage, it is necessary to ensure optimal temperature conditions.

Freezers are the best option, but sometimes it happens that the only alternative is a balcony.

Storing meat products outside the refrigerator is possible if certain conditions are met.

We’ll talk further about whether and how to properly store meat on the balcony in winter.

Is it allowed?

Loggias and balconies can replace a freezer if:

1. Temperature changes are excluded; the thermometer on the balcony consistently shows low temperatures.
2. The sun's rays do not reach the meat. Even in winter, the sun is harmful to frozen food. If it is not possible to limit exposure to sunlight, then long-term storage on the balcony is impossible.
3. The product is already flash frozen. Slowly frozen meat pieces have a worse shelf life and become dry and tough after cooking.

At what temperature?

At negative temperatures, the growth of bacteria and microorganisms contained in meat significantly slows down.

A complete stop of natural processes in the product occurs only at -75 ° C. At home, it is impossible to achieve such temperatures, so the shelf life of meat is limited.

The optimal temperature for storing meat is -18°C. These are the indicators supported by the freezers of home refrigerators.

Lowest recommended temperature -30°C. In colder conditions, frozen food will lose its beneficial properties.

The maximum recommended temperature for long-term preservation of raw meat on the balcony should not be more than +7°C.

How long?

Storage duration meat products are provided by various factors:

1. View. Raw poultry has a shorter shelf life than beef and pork.
2. Temperature conditions.

Beef retains its properties:

• 18 days at -25°C;
• 12 days at -18°C;
• 7 days at -12°C.

At above-zero temperatures, beef can be stored for no more than three days.

Pork is stored:

• 12 days at -25°C;
• 6 days at -18°C;
• 3 days at -12°C.

Mutton:

• 12 days at -25°C;
• 10 days at -18°C;
• 7 days at -12°C.

Lamb preserves better in conditions of high humidity. In rooms with dry air, the product dries quickly and loses its taste.

Bird:

• 14 days at -25°C;
• 12 days (chicken) and 10 days (turkey, ducks, geese) at -18°C;
• 7 days at -12°C.

It is not recommended to store beef and lamb offal for more than a week at -25°C and for more than 12 hours at above-zero temperatures.

If the product has been sitting at room temperature for a long time, it should be cooked as soon as possible. Frozen meat placed from sub-zero temperatures to warm conditions is stored for no more than a day.

How to increase the period?

Proper preparation is the key to long-term storage of meat products:

1. Cleaning. Water promotes the release of juice in the product, providing a nutrient medium for the active proliferation of microorganisms, so it is not recommended to rinse meat with water.

   To clean it, just scrape the surface with a sharp knife or wipe thoroughly with a damp cloth.

2. Cooling.It is recommended to keep the meat in the refrigerator for an hour before cutting and freezing.
3. Preparing containers:
   • It is not recommended to store meat products in a plastic bag, as they require access to air;
   • Enameled and plastic dishes are well suited for meat;
   • It is not advisable to use wooden bowls, they absorb meat juice;
   • plastic containers with a lid are a convenient option for storage, however, budget containers release harmful substances, and in a hermetically sealed plastic container, microorganisms multiply faster; in a plastic container, it would be better to cover the meat with a napkin or towel;
   • In order to preserve the appearance and taste of meat products, it is recommended to wrap them in a cloth soaked in vinegar.
4. It is better to place frozen containers on the balcony in a closet. This way it will be protected from the sun's rays. Opening the cabinet doors will allow air to circulate and prevent unwanted temperature changes.

Methods

Multiple storage methods meat on the balcony:

1. The meat is well dried from moisture, cut into medium-sized pieces. They are then distributed into storage containers. The container is located in a place protected from sunlight. This is the simplest method, but it is only suitable for rooms with consistently low temperatures.
2. The bottom of the pan is covered with cloth or food paper, and frozen meat pieces are laid out in one row. Then there is an alternation of fabric and meat layers. Their number depends on the size of the container. The final meat layer is covered with a cloth, and the pan is closed with a lid.
3. Wrapping meat products with thick cloth. To better preserve the taste, the fabric should be soaked in vinegar or lemon juice. Store in a loosely closed container.
4. Pieces of meat wrapped in cloth can be preserved longer with clean snow. To do this, the bottom of the container is covered with a dense layer of snow, and meat is placed on it. On top is another layer of snow. This method requires a stable sub-zero temperature.

Conclusion

Balconies and loggias can be an affordable alternative to freezers for storing perishable foods if necessary.

Compliance with all necessary conditions will preserve the taste, quality and beneficial properties of food. However, you should monitor the shelf life of meat and do not keep it longer than permissible limits.