Meat is a valuable source of protein and other minerals. That is why it is one of the most used foods in food. In order for the product to remain useful, you need to know about the rules for its selection and storage.
Classification of heat treatment of meat
Each type of heat treatment of meat has its own characteristics. For example, it is considered paired within one and a half hours after the slaughter of the animal. It has a natural temperature and cools over time. Due to the fact that the muscles are still very tight, it is stiff enough. So that they relax, and the meat has acquired the necessary softness, you should wait a few days.
Chilled is one that, after cutting the carcass, is put into the refrigerator compartment and cools down there. From above it is covered with a natural crust. The temperature of chilled meat does not exceed +4 degrees.
Frozen meat differs in that only the external part is frozen, inside it remains unfrozen.
And in order to keep the meat longer and not spoil, withstanding long transportation, deep freeze is used.
Benefits of Chilled Meat
Chilled beef, pork or chicken is always ready for immediate cooking. Frozen meat must first thaw, which takes a lot of time. At the same time, using a microwave significantly accelerates the process, but it is not always possible to achieve a good result. In some cases, especially when the piece is thick enough, it happens that inside the meat is still frozen, and on top it is already fried. Therefore, having plans to prepare a delicious dish, you need to get the product out of the freezer in advance.
Another advantage of chilled meat compared to frozen is that it contains all the nutrients. It is also considered the most delicious.
Chilled Meat Disadvantages
The main disadvantage is that the shelf life of chilled meat is very short. In industrial refrigerators , which are used in stores, the permissible shelf life is 5 days at a constant temperature of 0 degrees. If the temperature is higher, then the storage time will be limited to two to three days.
How long can meat be stored in a home refrigerator
The duration of safe storage of meat in a home refrigerator depends on the temperature inside the chamber. If it does not exceed +4 degrees, then the raw product can be stored for no more than a day, and the stuffing is only 8 hours. At higher temperatures, time is reduced by a third.
Vacuum-packed meat
For the long-term preservation of meat in a cool form, they came up with a vacuum package, which is filled with special gas, which replaces oxygen. This allows you to suspend all processes of reproduction of bacteria, leading to spoilage of the product.
Storage of chilled meat in a vacuum package with preservation of all properties can last up to 10 weeks. It is unlikely that for a simple consumer it is important that a piece of beef is stored in his refrigerator for three to four months.
Long-term storage of unfrozen meat is necessary for sellers. This is due to better demand and higher price. Since the buyer who came to the store after work has a greater desire to purchase meat that can be immediately put in the pan, rather than frozen.
In order for the shelf life of chilled meat to be so long, it is necessary to monitor the temperature in the refrigerator. It should be constant and at a certain level. Otherwise, the period will be greatly reduced. With this method of preservation, the color of the meat and its smell can change. By the way, blue is not an indicator of a spoiled product, such a color is quite natural for storage in a vacuum. After opening the package, the color should return to its natural state, and the smell disappear.
Chilled Meat Freezing
If there is a need to freeze chilled meat, then some rules should be observed:
- if the piece is large, you need to divide it into several small ones;
- it is unacceptable to wash;
- from the bag into which a piece of meat is removed all air should be removed;
- it is desirable that the freezing process be as shocking as possible, so the temperature in the freezer should be set to the very minimum;
- since even in the freezer meat is not stored forever, you need to put notes in the packages with the date of freezing, which will help to monitor the expiration date;
- after the piece has completely frozen, it should be dipped in a pot of cool water and put back into the freezer. The packaging on top will be covered with a crust of ice and frozen chilled meat will retain a sufficient amount of water.
Is chilled meat always better than frozen?
Meat is a great place to live pathogenic bacteria. Therefore, its storage at positive temperature is possible for a short time. Vacuum packaging that preserves chilled meat, the shelf life of which is significantly increased due to inhibition of the bacterial growth process, requires that the ideal storage temperature be slightly below zero. But since no one knows what kind of product lies on the store counter, how much time and in what conditions it was stored, there is a risk of acquiring a spoiled product.
Meat can be frozen in many ways, which gives a completely different result. In domestic conditions, when meat enters the freezer, it is frozen gradually. At this time, quite large particles of ice are formed inside, which destroy its fibers. That is why, during defrosting, the product loses its attractiveness and looks more loose. And due to excessive loss of moisture, it becomes tough and tasteless.
On an industrial scale, a different technology is used. Meat freezes at extremely low temperatures and with strong air circulation. Such shock freezing leads to the formation of small crystals of water that do not have a destructive effect on the structure of meat. Therefore, thawed and cooked, this product in taste will be almost the same as chilled meat.
A frozen product is easier to transport and store without worrying about its safety.
How to choose chilled meat
In order not to make a mistake with the quality of meat, you need to carefully consider his choice. First, color is important. If the beef is too light, then this is an occasion to beware, as this is an indicator of the too young age of the animal. They are not allowed to slaughter without good reason. Too dark meat, with a gray tint, indicates its not the first freshness. If the chilled beef meat has yellow and dull fat, you should refuse such a purchase.
Fresh high-quality meat has an elastic texture and a shiny surface, moisture does not flow from it, and there is no plaque on it.
To check this, you should pick up the piece and carefully examine it from all sides. Then you need to press a finger on the surface, if the resulting recess quickly disappears, then the meat has not been frozen. Thawed meat is characterized by friability, muscles do not differ in elasticity, and a sucrose can drip from it. Freshness will help determine the smell. It should not be harsh and unpleasant, causing negative emotions.
Remember, the older the cow, the more fat is present in its meat. In a young individual, they are barely noticeable.
With the right choice and observance of all storage standards, it is possible to prepare a tasty dish using meat, which will be safe for health and healthy for the body.