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  • Tle Freezing and Defrosting Meat

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    Enna Paula
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    Freezing and defrosting meat properly helps prevent the growth of bacteria. Meat should be frozen before the use-by date and defrosted in the refrigerator, not at room temperature. Ground meat can be safely stored in the refrigerator for 1-2 days and in the freezer for 3-4 months, while steaks and chops last 3-4 days in the fridge and 4-12 months in the freezer. Meat must be packaged properly for both refrigeration and freezing.

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    Freezing and defrosting meat properly helps prevent the growth of bacteria. Meat should be frozen before the use-by date and defrosted in the refrigerator, not at room temperature. Ground meat can be safely stored in the refrigerator for 1-2 days and in the freezer for 3-4 months, while steaks and chops last 3-4 days in the fridge and 4-12 months in the freezer. Meat must be packaged properly for both refrigeration and freezing.

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    © All Rights Reserved
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    203 views17 pages

    Tle Freezing and Defrosting Meat

    Uploaded by

    Enna Paula
    Freezing and defrosting meat properly helps prevent the growth of bacteria. Meat should be frozen before the use-by date and defrosted in the refrigerator, not at room temperature. Ground meat can be safely stored in the refrigerator for 1-2 days and in the freezer for 3-4 months, while steaks and chops last 3-4 days in the fridge and 4-12 months in the freezer. Meat must be packaged properly for both refrigeration and freezing.

    Copyright:

    © All Rights Reserved
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    Flag for inappropriate content
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    of 17

    FREEZING AND DEFROSTING MEAT

     STEPS:
    1. Freeze it before the “use by” date.
    2. Check the label for any specific freezing or thawing instructions.
    3. Defrost meat by thawing it on the bottom shelf of the fridge on a
    plate away from other foods. When meat thaws, lots of liquid can
    come out, which can spread bacteria to any food, plates or
    surfaces that it touches.
    4. Only defrost meat in the microwave if you are going to cook and
    eat it straight away.
    5. Try to cook the raw meat within 24 hours of defrosting.
    6. Allow 24 hours to defrost each 2.5 kg/5 lb of meat or chicken.
    7. If you defrost raw meat and then cook it thoroughly, you can
    freeze it again, but remember never to reheat foods more than
    once.
    STORING MEAT

     If you are planning to keep uncooked meat longer, then freezing is


    your best bet. Meat should be sealed in an airtight package before
    freezing. Then it can casually be frozen for at least several months.
     Safe freezing and refrigeration time also depends on the storage
    temperature. Freezers should be kept as close to 0 degree F as
    possible.
     This helps keep food fresh and retain nutrients.
    Below is a general guide to how long basic
    meats can be kept safely if they are stored
    properly.
     IN THE REFRIGERATOR
    1. Uncooked ground meat – one to two days
    2. Uncooked steaks or chops – three to four days
    3. Hotdogs and lunch meat – up to one week (open package) or two
    weeks (closed package)
     IN THE FREEZER
    1. Uncooked ground beef – 3 to 4 months
    2. Uncooked steaks or chop: 4 to 12 months, depending on the item
    3. Cooked meat – 2 to 6 months
    4. Hot dogs and lunch meat – 1 to 2 months
    STORAGE CONTAINERS

     Food that is not properly packaged or that is in damaged


    packaging could become contaminated. Store food that is
    removed its original package in an approved storage container.
     An approved storage container is food-grade, in good condition,
    and clean.
    TYPES OF FREEZER STORAGE
    CONTAINERS
    VACUUM SEALERS
     These are great for long term storage.
     They come with bags and you use the vacuum sealer to suck the air out of
    the package and get a nice tight wrap.
     These are the ideal for anyone buying meat and produce in bulk to store in
    the freezer.
    SILICONE PANS
     Silicone pans are flexible you can pop out your frozen dish
     They can withstand very high and low temperature.
     Suitable for freezing food and can go straight in the oven.
    FREEZER BAGS
     The most versatile type of freezer container and can be used for
    practically anything.
     DO NOT USE FREEZER BAGS FOR SHARP ITEMS SUCH AS THE CUT END
    ON BONES.
    GLASS BAKEWARE CONTAINERS
     Some types of glass can crack in the freezer .
     Properly graded glass containers can go freezer straight to the
    oven.
     These are also heavy and break easily but are reusable and
    environment-friendly.
    ALUMINUM PANS
     Tend to be wobbly so use a cookie sheet under the pan to give it
    stability when filling and moving to the freezer.
     These are cheap enough to give away or throw away.
     They can also be reused if your budget is super tight.
    FREEZER WRAP

     It is like the plastic wraps that clings to itself to create containers but
    is higher grade plastic that is suitable for the freezer.
    ALUMINUM FOIL
     It is perfect for covering pans or wrapping something oddly shaped.
     This is one of the most versatile freezer containers and shoul be in
    every kitchen.
    FREEZER PAPER
     Freezer paper is often used by butchers.
     This is great for wrapping sturdy things or anything that is awkwardly
    sized and allows a nice tight wrap.
    PROPER STORAGE OF MEAT

     Raw pork can be stored in a refrigerator several days, depending on


    the type of cut. If it is not to be used within the recommended time,
    it should be frozen to prevent it from perishing.
     Leftover cooked pork should be wrapped tightly and refrigerated as
    soon as possible.
     DO NOT LEAVE ANY PORK AT ROOM TEMPERATURE FOR MORE THAN
    2 HOURS.
    REFRIGERATING
     Raw or cooked meat can be stored safely in a refrigerator at 40˚F or
    lower for several days. The amount of time that it can be
    refrigerated will depend on the type of cut, the freshness of the
    meat when purchased, the temperatures it is exposed to in
    transporting from the store to home refrigeration, and the type of
    packaging used.
     Roasts, chops and steaks can be refrigerated at 40˚F or less for
    approximately 3 to 4 days and will remain safe to eat while retaining
    the quality of the meat.
     Ground pork and fresh sausage should be refrigerated for no more
    than 2 days. Properly refrigerated semi-dry sausage can generally
    be stored for 2 to 3 weeks and dry sausage up to 6 weeks.
     TIPS:
    • Check the temperature of your refrigerator with an appliance
    thermometer on a regular basis to verify that it is maintaining the
    proper temperature.
    • Store raw meats on the bottom shelf of the refrigerator to eliminate
    the chance of meat juices dripping down on other foods and
    contaminating them.
    • Chill leftovers quickly by diving them into shallow dishes before
    refrigerating. This will shorten the time that the pork is in danger zone
    between 40 ˚F and 140 ˚F.
    FREEZING

     Freezing should be avoided if possible because it will cause the pork


    to be less tender and juicy but, if it will not be used within the 3 to 5
    day refrigerator storage time, it should be frozen to prevent it from
    perishing.
     Freezing meat has little effect on its nutritional value.

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