STORAGE OF MEATS

Meat contains high percentages of water and protein, both ideal for the growth of microorganisms. Consequently, meat should be stored in the refrigerator or freezer.

Refrigerated

Meats are best refrigerated at just above freezing (32°F/0°C), between 32°F and 36°F (0°C to 2°C). They do not freeze until the temperature drops to below 28°F (22°C). The best place to store meats in the refrigerator is in the coldest part. Many refrigerators have such an area or a compartment reserved for meat storage.

Wrapping Meat

Most retail meats are packaged with plastic wrap and can be refrigerated in their original wrap for up to 2 days. After that time, the store wrapping should be removed and replaced by loosely wrapped plastic wrap, wax paper, or aluminum foil. Leaving the tight store wrapping on meat for more than 2 days creates moist surfaces, which promote bacterial growth and deterioration of the meat. Exceptions to this general storage guideline are hams and other processed meats that are high in salt. Th ey should not be stored in aluminum foil because the salt’s corrosive action on aluminum foil will cause discoloration of the meat. Cured meats are also high in fat, which quickly turns rancid when exposed to oxygen and light. For this reason, ham and other processed meats are best stored in the refrigerator in their original wrappings.

Refrigeration Times

General guidelines suggest that fresh meat should not be stored in the refrigerator longer than 3 to 5 days, and that ground meats and variety meats should be cooked within 1 or 2 days Variety meats are more perishable than regular meat cuts and should be used within a day or two of purchase or frozen immediately. Cooked meat can be kept for about 3 to 4 days. If the meat needs to be kept longer than the recommended storage times, it should be frozen.

Controlled-Atmosphere Packaging

One alternative to storing meats for long periods of time at refrigeration temperatures is a new, patented, controlled-atmosphere package (CAP) available only to meat wholesalers. It can extend the shelf life of fresh red meat from the current 2 days to up to 28 days. The process involves using a special package that allows the removal of oxygen and its replacement with a mixture of 70 percent nitrogen and 30 percent carbon dioxide.

Frozen

Meats to be frozen should be wrapped tightly in aluminum foil, heavy plastic bags, or freezer paper and stored at or below 0°F (218°C) (Figure 6-25). It is a good idea to first trim meat of bone and fat and to divide it up into individual servings before wrapping and freezing it. Most beef cuts can be kept frozen for 6 to 12 months, but ground beef should be frozen for no longer than about 3 months. The colder temperatures reached by commercial freezers for at least 20 days at 5°F (215°C) can kill T. spiralis. If not frozen to this degree, pork should always be cooked to the recommended temperature of 160°F (71°C). Wrappers oft en hide the identity of their contents, so the packages of frozen foods should be labeled and dated. It is better to make more frequent purchases than to freeze meat for extended periods of time, which can reduce its quality. The texture and flavor of thawed meats will be adversely aff ected if they are refrozen. Freezer burn, caused by loss of moisture from the frozen food’s surface, can result if meat is stored longer than the recommended storage time or when it is wrapped in materials that are not vapor proof or are punctured. The dehydration of freezer burn causes a discolored surface on the meat that becomes very dry, tough, and somewhat bitter in flavor when cooked.

By Amy Brown (University of Hawaii at Manoa) in "Understanding Food" - Principles and Preparation, Thomson Wadsworth, (a part of The Thomson Corporation), U.S.A, 2008, excerpts p.145. Adapted and illustrated to be posted by Leopoldo Costa.