Chilled meat: technology description, features and shelf life

Meat is a valuable source of protein and other minerals. That is why it is one of the most used in nutrition products. In order for the product to remain useful, you need to know about the rules for its selection and storage.

Classification of meat heat treatment

Each type of heat treatment of meat has its own characteristics. For example, it is considered doubled within an hour and a half after the slaughter of the animal. It has a natural temperature and cools down with time. Due to the fact that the muscles are still very tight, it is tough enough. To relax, and the meat has acquired the necessary softness, you should wait a few days.

Chilled - this is the one that, after the carcass is cut, is taken to the refrigerator and cools down there. From above it is covered with a natural crust. The temperature of the cooled meat does not exceed +4 degrees.

Frozen meat is characterized by the fact that only the external part is exposed to frost, inside it remains unfrozen.

And in order to ensure that the meat is stored longer and does not deteriorate, while maintaining a long transportation, use deep freezing.

Advantages of chilled meat

Chilled beef, pork or chicken meat is always ready for immediate cooking. Frozen meat must first thaw, which takes a lot of time. At the same time, using a microwave oven speeds up the process considerably, but not always it is possible to achieve a good result. In some cases, especially when the piece is thick enough, it happens that the inside of the meat is still frozen, and the top is already roasted. Therefore, having plans to cook a delicious dish, you need to get the product from the freezer in advance.

Another advantage of chilled meat in comparison with frozen meat is that all useful substances are stored in it. Also it is considered the most delicious.

Disadvantages of chilled meat

The most important disadvantage is that the shelf life of chilled meat is very low. In industrial cold stores that are used in stores, the acceptable shelf life is 5 days at a constant temperature of 0 degrees. If the temperature is higher, the storage time will be limited to two or three days.

How much time can the meat be stored in the 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 unprocessed product can be stored for no more than a day, and minced meat only 8 hours. At a higher temperature, time is reduced by a third.

Storage of meat in vacuum packing

For long-term preservation of meat in a cooled form, a vacuum packing was invented, which is filled with a special gas that replaces oxygen. This allows you to suspend all the processes of multiplication 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 a simple consumer is important that a piece of beef stored in his refrigerator for three to four months.

Long-term storage of un-frozen meat is necessary for sellers. This is due to better demand and a higher price. Since a shopper who has come to the store after the work of the buyer has a greater desire to buy meat that can be immediately put in a frying pan, rather than frozen.

To ensure that the shelf life of the chilled meat is so long, it is necessary to monitor the temperature in the refrigerating compartment. It must be constant and be at a certain level. Otherwise, the period will be greatly reduced. With this method of preservation, the color of the meat and its odor may 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.

Frozen chilled meat

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 must not be washed;
• From the package, in which a piece of meat is taken away, all the air should be removed;
• It is desirable that the process of freezing was as shocking as possible, so the temperature in the freezer should be set at the very minimum;
• Since even in a freezer meat is not stored forever, in packages you need to put notes with a date of freezing, which will help you keep track of the expiry date;
• After the piece is completely frozen, it should be dipped in a saucepan of cool water and again put into a freezer. Packing from above will be covered with a crust of ice and the frozen chilled meat will retain a sufficient amount of water.

Is always chilled meat better than frozen?

Meat is an excellent place for life of pathogenic bacteria. Therefore, its storage at plus temperature is possible for a short time. Vacuum packaging that preserves chilled meat, the shelf life of which significantly increases due to inhibition of the growth of bacteria, requires that the ideal storage temperature be slightly below zero. But since no one knows what kind of product lies on the counter of the store, how long and in what conditions it was stored, there is a risk of acquiring an already 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, rather large particles of ice form inside which destroy its fibers. That is why when defrosting the product loses its attractiveness and looks more friable. And because of excessive loss of moisture, it becomes stiff and tasteless.

On an industrial scale, a different technology is used. Meat freezes at extremely low temperatures and with strong air circulation. Such a shock frost leads to the formation of small crystals of water that do not exert a destructive effect on the structure of meat. Therefore, thawed and cooked, this product by taste will be almost the same as chilled meat.

Frozen food is easier to transport and store without worrying about its safety.

How to choose chilled meat

In order not to be mistaken with the quality of meat, one must carefully consider its choice. First, color is important. If the beef is too light, then this is a reason to be on the alert, since this is an indicator of the very young age of the animal. They are not allowed to be killed for no 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, this purchase should be discarded.

Fresh quality meat has an elastic consistency and a shiny surface, moisture does not flow from it, there is no plaque on it.

To check this, you should take a piece and carefully examine it from all sides. Then you need to press your finger on the surface, if the resulting depression quickly disappears, then the meat has not been subjected to freezing. Thawed meat is characterized by looseness, the muscles are not distinguished by elasticity, the sap may drip from it. Freshness will help determine the smell. It should not be sharp and unpleasant, causing negative emotions.

Remember, the older the cow, the more fatty layers there are in its meat. They are hardly noticeable in young animals.

With the right choice and observance of all storage standards, it is possible to cook a delicious dish using meat that is safe for health and beneficial to the body.