Food products are basically classified into two categories - perishable and non-perishable. Perishable food products lose freshness faster than non-perishable, so they need special care. Meat comes under the category of perishable food products.
Meat products generally get spoiled by bacteria or other microorganisms. Spoilage of refrigerated form is caused by spoilage bacteria which produce smell in refrigerators as well. It is not simple to identify whether these have spoilage bacterial or pathogen bacteria by simply smelling or tasting them.
Storage techniques vary from type of meat. Five basic types are fresh, cooked, frozen, canned and cured form which involves different types of storage like:
Cooked ones are needed to be used within 5-7 days. They are needed to wrap and frozen properly to use later. If it is frozen at 10F or below, it can remain fresh for long time. After it gets frozen, the temperature is needed to reduce at 0F to maintain its naturalness.
Freezing it needs limited time of freezer storage for its freshness and quality. If temperature of freezer is correct then its texture, color, flavor and nutritional value can be maintained to use later.
Fresh variety needs the refrigerated temperature of 38 to 40F for maximum time. This type needs to be placed away from the refrigerator door. If someone wants to use it within a day or two, it can be kept in its original wrapping but for long time storage, it needs to be rewrapped and freeze.
Cured form includes ham, bacon as well as smoked pork. This type meat requires use of heat, smoking and processing to kill harmful bacteria and inactivate enzymes. Original wrapping matters a lot to protect meat from contamination. Wrapping can make them fresh for around a week and airtight containers can also be used to prevent odors inside the fridge.
Canned form is divided into two categories among which some requires refrigeration and some don't. Thus, these are effective ways to prevent the freshness and quality of different meat products.
Meat products generally get spoiled by bacteria or other microorganisms. Spoilage of refrigerated form is caused by spoilage bacteria which produce smell in refrigerators as well. It is not simple to identify whether these have spoilage bacterial or pathogen bacteria by simply smelling or tasting them.
Storage techniques vary from type of meat. Five basic types are fresh, cooked, frozen, canned and cured form which involves different types of storage like:
Cooked ones are needed to be used within 5-7 days. They are needed to wrap and frozen properly to use later. If it is frozen at 10F or below, it can remain fresh for long time. After it gets frozen, the temperature is needed to reduce at 0F to maintain its naturalness.
Freezing it needs limited time of freezer storage for its freshness and quality. If temperature of freezer is correct then its texture, color, flavor and nutritional value can be maintained to use later.
Fresh variety needs the refrigerated temperature of 38 to 40F for maximum time. This type needs to be placed away from the refrigerator door. If someone wants to use it within a day or two, it can be kept in its original wrapping but for long time storage, it needs to be rewrapped and freeze.
Cured form includes ham, bacon as well as smoked pork. This type meat requires use of heat, smoking and processing to kill harmful bacteria and inactivate enzymes. Original wrapping matters a lot to protect meat from contamination. Wrapping can make them fresh for around a week and airtight containers can also be used to prevent odors inside the fridge.
Canned form is divided into two categories among which some requires refrigeration and some don't. Thus, these are effective ways to prevent the freshness and quality of different meat products.
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