How and where to store mutton correctly?

Lamb belongs to the category of perishable meat. The rapid development of bacteria in such a product is due to a special protein-water structure. The first sign of spoiled lamb is the appearance of a characteristic sticky coating on its surface. The shelf life of mutton depends on the age of the meat and the type in which it was purchased (fresh, frozen or chilled).

The nuances of storing lamb:

• if the lamb is stored chilled, then it is necessary to cover the meat with a damp cloth (ice may become ideal storage conditions, into which the meat must be immersed);
• in order for the lamb to remain juicy and tender during the cooking process, it is necessary to defrost the meat gradually (the lamb from the refrigerator should be at room temperature for some time);
• if the lamb is bought frozen, then it is better to immediately put it in the freezer or defrost it in the refrigerator (if the lamb melted during transport, then it is better not to freeze it again, but to eat it);
• if there is a large amount of fat on the lamb, then it must be cut off before freezing;
• it is not recommended to store lamb in closed containers;
• lamb retains its freshness better if the pieces of meat are wrapped in foil or dense polyethylene before cooling or freezing.

The color of the lamb may change after freezing. Most often, this type of meat darkens and takes on a burgundy hue. Such changes do not affect taste. When storing lamb, it is important to consider two nuances.: if the humidity is high, then the meat will deteriorate, and if it is lowered, it will become dry and tough. Optimal moisture conditions for mutton are 90%.

How much lamb is stored

The shelf life of lamb depends on the type of meat and the temperature in which it is located. At temperatures from -8 to -15 degrees, it stays fresh for two weeks. Such conditions are created for storing pieces or whole carcasses of sheep before delivery to stores or grocery outlets. Air humidity plays a special role in this process. The fact is that lamb is prone to shrinkage (this is the term for the process of reducing the mass of meat during long-term storage), therefore, with insufficient moisture, it will lose a significant part of its taste and weight.

In the freezer:

When frozen and at a temperature of -18 degrees, lamb can keep fresh for 9-10 months. The main condition in this case is the stability of the temperature regime. Lamb, like any other meat, must not be re-frozen. Even minor but constant temperature changes can shorten the shelf life of this type of meat.

If the lamb is divided into pieces, each of which is placed in a plastic bag, then the meat will be stored for six months. It is not recommended to use thin cling film in this case. The best option is bags made of the most dense polyethylene.

In a refrigerator:

Small pieces of lamb chilled at temperatures up to -5 degrees can be stored for 2-3 days. After this period, the meat must be eaten, and it is undesirable to freeze it. Large chunks of lamb can be kept fresh under similar conditions for up to 4 days. At room temperature, meat of this variety cannot be stored for more than a few hours.

Minced lamb can also be kept in the refrigerator for just a few days. The maximum shelf life is 4 days. It is recommended to eat minced meat earlier than this period. This product is especially prone to taste variation.