Proper management of temperature and time are key to the correct preservation of meat at home.
Knowing how to carry out the different processes (purchase, hygiene, handling, preservation) is key to achieving safe food. The consumer must know that not all foods are the same and, therefore, not all have the same needs. One of the fundamental aspects is that of preservation, which varies according to the type of food. For meat, proper management of temperature and time are key to avoiding food poisoning, as well as taking into account the different forms in which it is marketed (whole pieces, in trays or minced). The article details the basic principles of meat preservation at home and the specific requirements for some of the packaging forms.
Home preservation of meat of any kind requires refrigeration temperatures. Meat is a protein-rich food with a high water content, which makes it susceptible to bacterial contamination (Salmonella, Listeria and E. coli). The temperature at which the refrigerator should be kept should be around 4ºC. In fresh foods such as meat it is important to maintain these conditions until the moment of consumption. Fresh meat has a short shelf life and, even if kept in the refrigerator, should be cooked within 72 hours of purchase. It is important to protect meat from contact with air to avoid contamination.
Basic principles of meat preservation at home
Occasionally, meat undergoes colour changes that are normal and would not affect its safety. From bright red to a dark colour, meat can go through different shades depending on the external conditions to which it is subjected, especially if it comes into contact with air and light. In these cases, a change in the main pigment of the meat, myoglobin, occurs and the meat darkens. This does not indicate that the meat has deteriorated, but rather that oxidation has occurred. Proper preservation of meat involves:
Store it at the bottom of the refrigerator to prevent it from dripping onto other foods.
It should be placed in clean and hermetically sealed containers.
Raw meat in chunks or fillets will keep for three to five days; minced meat for one to two days.
Cooked meat keeps in the refrigerator for two to three days.