Not all foods are the same, each one has its maintenance and preservation needs.
It is especially relevant in summer to know the details to preserve the meat in the ideal conditions for its consumption. Exposing this type of food to high temperatures can cause the appearance of microorganisms. To prevent this from happening, we must follow a series of recommendations.
Next, we detail good practices for storing and preserving meat in perfect condition in the refrigerator and consuming it in a state that guarantees its quality.
Cold chain
In the case of fresh food, it is always essential not to break the cold chain, to avoid deterioration and extend the useful life of the meat.
If it is summer, we recommend that you buy an insulated bag to be able to transport all fresh products, such as minced meat. In addition, you should shorten the times of transporting the meat from the supermarket or butcher to the home refrigerator.
Pay attention to labeling
Packaged meat generally keeps better, for a longer period of time as the air is more controlled and the rate of oxidation slows down.
As for meat bought over the counter, in a butcher for example, we must strictly respect the deadline for consuming it. Fresh meat should be eaten as soon as possible, preferably within four days. Of course, if it is minced meat, it is better to cook it as soon as possible. It is recommended to keep it below 2ºC and the products made with it must be below 4ºC.
Properly store meat in the refrigerator
To avoid dirtying the refrigerator or contaminating other foods, we recommend storing the meat in the lower part of the refrigerator, where the air conditioning is more concentrated and can be stored better.
In either case, it is recommended to store meat bought by weight in clean, airtight containers. It is not a good idea to leave the meat on a plate, it is necessary to protect the meat from contact with the air to avoid contamination and premature oxidation. In addition, you will avoid unpleasant odors.
Another important rule is not to place fresh food (such as meat, fish, vegetables, etc.) next to or in contact with food already cooked or ready for consumption, to avoid the possible transfer of microorganisms. The norm, as we have said, is to place uncooked food in clean and airtight containers and in an area separate from the ready-to-eat food.
When the protective atmosphere is broken, you should consume the meat as soon as possible. Do not use aluminum foil to store food in the refrigerator because it will be difficult to remove it later without leaving small pieces.
Tray or vacuum packed meat products can be stored in this way for better preservation.
In general, it is not advisable to overload the refrigerator, since this practice will hinder the correct distribution of the air conditioning and will affect the state of fresh food.
Temperature
Make sure to keep the temperature in the fridge at 4ºC so that the meat will keep well. If you want to freeze meat, the temperature must be -18ºC.
Try to keep the refrigerator open for as little time as possible, so as not to lose temperature and keep food in good condition for longer.
In the freezer, at a temperature below -18 degrees, the meat can be perfectly preserved for several months. Of course, make sure that they are well covered and that they do not come into contact with other foods, especially fish, because it can alter the flavor.
The raw meat freezing process should be completed as soon as possible to avoid the formation of ice crystals. It is better to cut the meat into small pieces, wrap them in plastic and separate into parts.
Whether raw or cooked, the meat should be thawed slowly to be uniform. After removing it from the freezer, it should be placed in the refrigerated area of the refrigerator, in this way we avoid losing part of the flavor and nutrients of the meat, and the appearance of microorganisms. Meat should never be defrosted at room temperature outside the refrigerator, or apply hot water. Thawed meat should be cooked immediately to ensure suitability.