Chilled meat: technology description, features and shelf life

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Meat is a valuable source of protein and other minerals. That is why it is one of the most used food products. 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 down over time. Due to the fact that the muscles are still very tense, it is quite hard. In order for them to relax and the meat to acquire the necessary softness, you should wait a few days.

Chilled - this is what, after butchering the carcass, is removed to the refrigerator 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 is different in that only the outer part is frozen, inside it remains unfrozen.

And in order for the meat to be stored longer and not deteriorate, withstanding long transportation,apply deep freeze.

Benefits of Chilled Meat

Chilled beef, pork or chicken is always ready for immediate cooking. Frozen meat must be thawed first, which takes a lot of time. At the same time, the use of a microwave oven significantly speeds up 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 the meat is still frozen inside, and the top 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 retains all the nutrients. It is also considered the most delicious.

Disadvantages of Chilled Meat

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 or 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 minced meat for only 8 hours. At a higher temperature, the time is reduced by a third.

Vacuum-packed meat storage

Forlong-term preservation of meat in a chilled form, they came up with vacuum packaging, which is filled with a special gas that replaces oxygen. This allows you to stop all the processes of reproduction of bacteria, leading to spoilage of the product.

Storage of chilled meat in vacuum packaging with preservation of all properties can last up to 10 weeks. It is hardly important for a simple consumer 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 a higher price. Since the buyer who came to the store after work has a greater desire to purchase meat that can be immediately put on the pan, and not frozen.

In order for the shelf life of chilled meat to be so long, it is necessary to monitor the temperature in the refrigerator 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 smell may change. By the way, blueness is not an indicator of a spoiled product; this color is quite natural for storage in a vacuum. After opening the package, the color should return to its natural state, and the smell should disappear.

Freezing chilled meat

If there is a need to freeze chilled meat, then some rules should be followed:

• if the piece is large, you need to divide it intoa few small ones;
• it is unacceptable to wash it;
• from the bag in which the piece of meat is removed, all air should be removed;
• it is desirable that the freezing process be as shock as possible, so the temperature in the freezer must be set to the minimum;
• since even in the freezer, meat does not last forever, you need to put notes in the bags with the date of freezing, which will help you keep track of the expiration date;
• after the piece is completely frozen, it should be dipped in a pot of cool water and put back in the freezer. The package will be covered with a crust of ice on top and the frozen chilled meat will retain enough water.

Is chilled meat always better than frozen?

Meat is a great place for pathogenic bacteria to live. Therefore, its storage at a positive temperature is possible for a short time. Vacuum packaging to keep meat chilled, whose shelf life is greatly extended due to inhibition of bacterial growth, requires that the ideal storage temperature be slightly below freezing. But since no one knows what kind of product is on the store counter, how long and under what conditions it was stored, there is a risk of purchasing an already spoiled product.

Meat can be frozen in a variety of ways, resulting in completely different results. In domestic conditions, when meat enters the freezer, it freezes gradually. At this time, quite large particles of ice are formed inside, whichdestroy its fibers. That is why, when defrosted, the product loses its attractiveness and looks more loose. And due to excessive moisture loss, it becomes hard and tasteless.

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

Frozen product 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, you need to carefully consider its choice. First, color matters. If the beef is too light, then this is a reason to be wary, as this is an indicator of the animal's too young age. These are not allowed to be slaughtered without good reason. Too dark meat, with a gray tint, indicates its not the first freshness. If chilled beef has yellow and dull fat, this purchase should be discarded.

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

To check this, you should pick up 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 frozen. Thawed meat is characterized by friability, muscles do not differ in elasticity, ichor can drip from it. Freshness will help define the smell. It should not be harsh and unpleasant, causing negative emotions.

Remember, the older the cow, the more fatty layers there are in her meat. In a young specimen, they are barely noticeable.

With the right choice and compliance with all storage standards, it is possible to prepare a delicious dish using meat that will be safe for he alth and good for the body.