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When buying meat, we do not realize how much harm can harm us if it is not selected, stored or processed. We have enough chemistry in eating to make ourselves addicted to our own shortcomings. We present simple advice on how to take care of your safety from the store to the plate.
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The average Pole eats a few kilograms of meat in a month. Irregularities in shops and meat departments encourage greater precision when choosing the best portion. We often complain about the amount of additives in products id = »h20 ″ id =» h23 ″>, about which I wrote in a separate article, about unreliable producers and sellers, not realizing that a lot depends on ourselves. It is easy to harm yourself during improper storage and preparation, especially of meat susceptible to the development of harmful bacteria. Of course, it’s best to look for a butcher’s shop that is clean, meat is not lies in the blood, and the individual species in the refrigerated showcases are from separated. What if, for various reasons, most often financial, we can only afford meat from the supermarket? The world organization Academy of Nutrtion and Dietetics has some simple advice for us.
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How to buy good meat?id=»h20″ id=»h23″>
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- In supermarkets, it is better to buy prepackaged meat. Despite various doubts, i.e. the harmfulness of the trays, we have a greater probability that the meat will be fresh, because the packaging has an expiry date (unless the meat is repackaged, but we have no influence on such practices). Unfortunately, our piece may lie on the counters longer than it should. You can afford meat straight from the supermarket counter, if you can recognize its freshness flawlessly (slightly shiny, elastic, with a neutral odor).
- If you do not buy meat in a trusted store, but in a supermarket, look even more for a certificate of quality on the packaging. In the case of poultry, it may be, for example, Food Quality Guaranteed System (QAFP),id = »h20 ″ id =» h23 ″> ensuring high standards of compliance with sanitary and quality requirements.
- Make sure the meat is tightly packed and clearly cold to the touch.
- For the meat, go last, so that it does not unnecessarily lie in the cart until all purchases are completed.
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How to Store Meat?
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- Take the meat out of the bags as soon as you come home and place it in the coldest part of the refrigerator.
- Use fresh, raw meat stored in the refrigerator within three to four days from the date of purchase (use best-before date for packaged meats).
- Minced meat from the refrigerator should disappear even faster – after one to two days.
- Eat or freeze meat dishes within three to four days.
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Do not store raw meat and food prepared for consumption on the same shelf.
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How to prepare meat for processing?
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- Before preparing the meat and immediately afterwards, wash it thoroughly (min. 20 seconds) and dry your hands.
- Use separate boards for cutting meat and other products. This way you will avoid cross-contamination. Wash the board thoroughly after use.
- Store the marinated meat in the refrigerator.
- Defrost the meat in the refrigerator or possibly in a microwave oven using the defrost function. Never defrost meat on the kitchen counter.
- Do not re-freeze defrosted meat.
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How to prepare meat for eating?
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- Do not leave prepared meat outside the refrigerator for more than two hours.
- Proper heating temperatures will kill harmful bacteria present in food. Heat prepared dishes to at least:
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Minced meat: 70 degrees CBeef, pork, veal and lamb: 63 degrees Celsius Others: 74 degrees Celsius
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We don’t live in easy times, especially when it comes to food. We may have access to everything, but we cannot always be sure of the quality and composition of the food. So let’s do everything in our power to ensure that the safety rules that depend on us are met as much as possible.
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The title photo comes from: Photo credit: haldeanid = »h20 ″ id =» h23 ″> / Foterid = »h20 ″ id =» h23 ″> / CC BY-SAid = »h20 ″ id =» h23 ″>
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The photo from the text comes from: jimbomack66id = »h20 ″ id =» h23 ″> / Foterid = »h20 ″ id =» h23 ″> / CC BYid = »h20 ″ id =» h23 ″>
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