Keep Meat Fresh Naturally

Cooked meats should be used within a week of preparation, or properly frozen and wrapped for use later. Meat can be kept for longer periods of time if it is frozen at - 10°F or below. After it is frozen, maintain the temperature at 0°F or lower.

Most side-by-side and chest-type freezers can maintain this temperature while most ice compartments in refrigerators cannot, so it is not recommended to store meat in this compartment. Try to limit freezer storage time on all meats to maintain their quality and freshness. Freezing meat won’t improve the quality, but it will retain its natural color, texture, nutritional value and flavor. Refrigerate fresh meats at temperatures of 38° to 40°F for as long as possible. Fresh meat should be stored in the coldest part of the refrigerator, this in usually towards the back, away from the door. If it is to be used within two days, leave the meat in its original wrapping.

Keep Meat Fresh NaturallyIf it is to be stored longer, rewrap the meat in freezer wrap and freeze. Cured, smoked, and ready-to-eat meats include bacon, ham, sausage products and smoked pork. The heat, processing and smoking of these items inactivates most enzymes and bacteria. These products should remain in their original wrapping to prevent any further contamination. After opening, most cured meat will stay fresh for approximately a week in the refrigerator and should be stored in airtight containers to prevent odors in the fridge. Luncheon meats should not be frozen.

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