Note to the housewife: the optimal storage temperature for different types of meat
Meat is a popular food product that is perishable.
Among the requirements for the conditions of its maintenance is compliance with the temperature regime.
In this article we will talk about the storage temperature of different meats - pork, beef, chicken - refrigerated and frozen.
Content
At what temperature can and should it be stored?
Keeping fresh meat chilled or frozen for a long time is possible by maintaining a stable temperature, air exchange (from 4 to 6 air volumes per hour) and a humidity level of at least 85%.
The storage duration is also affected by:
- type of product;
- condition of meat;
- temperature in the chamber.
Frozen
At low temperatures, meat can be stored for a long time. In this case, it is desirable that the freezing process takes place as quickly as possible. This will better preserve the nutrients and consistency of the product.
Even when stored frozen, changes still occur in meat products. This includes weight reduction. This is due to the effect of ice crystals on the fibers.
The use of vacuum packaging helps to minimize the processes of oxidation and hydrolysis, protecting the contents from contact with oxygen.
To make it easier to organize long-term storage, it is recommended to attach a label to the packaging indicating the freezing date.
The duration of keeping popular species, taking into account the conditions in the freezer, is in the table:
| Product type | Temperature, ?С | Terms, months |
| Pork | -12 | 3 |
| -18 | 6 | |
| -30 | 15 | |
| Beef | -12 | 8 |
| -18 | 13 | |
| -30 | 24 | |
| Chicken | -12 | 4 |
| -18 | 7 | |
| -30 | 12 |
You can learn more about frozen storage from the video:
Chilled
Chilled meat is fresh a product that is refrigerated and not subjected to the freezing process. At temperatures above 0? C, it is not advisable to store perishable products in a plastic bag.
Light freezing allows you to extend the shelf life, but if the piece has been divided into parts, minced meat has been made from it, or other processing has taken place, the shelf life is reduced. A product to which vegetables, breading, etc. have been added can be even less chilled.
After being in the refrigerator for several days, the meat should be cooked. It should not be subjected to further freezing..
Duration of storage of a meat product, taking into account the following conditions:
| Type of meat products | Temperature, ?С | Shelf life, days. |
| Pork | From 0 to +2 | 1 |
| Beef | 1 | |
| Chicken | 1 | |
| Pork | -2 to 0 | Up to 12 |
| Beef | Up to 16 | |
| Chicken | 3-4 |
Consequences of incorrect product content
Violation of the temperature rules during meat storage leads to the fact that Microorganisms begin to multiply in the product. At the same time, the meat loses its consistency, color, taste and nutrients.
The higher the temperature and the longer the product is left in unsuitable conditions, the faster it deteriorates.If meat is thawed or stored refrigerated, it is advisable to use it as quickly as possible.
Damage may be indicated by:
- unpleasant uncharacteristic odor;
- color change;
- surface stickiness;
- the appearance of mucus;
- mold;
- appearance of insects.
In all these cases, the meat must be disposed of. It should not be used for cooking. Eating a spoiled product is not safe for health.
Conclusion
To ensure that meat does not lose its taste and nutrients, it must be stored at low temperatures - refrigerated or frozen. It is important to comply with all product maintenance conditions and not exceed the shelf life.
