Chilled meat different from frozen meat: Freezing stops the growth of germs. It is not a way to completely kill germs. It only slows down the division of germs. When germs divide more slowly The amount of germs in food will be reduce. This makes rotting possible slowly as well.
Our country has a hot temperature. This causes the growth of microorganisms and germs to spread quickly. Insufficiently clean preparation of fresh meat Including containers, cutting boards, knives, and food preservation. They all play a part in causing germs to spread faster than before.
First of all, let’s learn about each type of meat. How many types of beef we use in our daily life are there so that. We can get to know each type of meat better.
Fresh meat: Bright red meat that is obtain immediately after butchering or trimming. That have not undergone the temperature reduction in the cold room first It has a shelf life from day to day, such as meat sold in the market. This type of meat is rather tough, has a normal taste (no change in PH value, etc.) and is highly contaminated with microorganisms. (The shelf life has not yet been extend from cold or heat.) When you ทางเข้า ufabet buy fresh meat, you should use it all at that time. Or if there is any leftover, put the meat in a clear plastic box and store it in the freezer in the refrigerator. It will last for about 1-2 days.
Chilled Meat: is meat that has been refrigerated to reduce the temperature to 0-4 degrees with a humidity of 86 to 95 percent at present. Chilled meat is becoming more popular, such as cutting the meat and packing it in trays wrapped in plastic. It’s sold in supermarkets. The advantages of storing meat in this way are 2 advantages
1. Prevents the meat from spoiling. Because meat is at great risk of deterioration from microorganisms. (Because meat has both moisture and nutrients which is suitable for the growth of microorganisms)
2. To age the meat until it is soft After refrigerating at the appropriate temperature and period of time (0,7,14,21,40 days) There will be a curing process from enzymes in the meat that make the meat soft. and increase the intensity of the meat’s flavor as well
The storage method should therefore be to store the meat in the freezer immediately after purchase and use only the portion that will be use for cooking.
Frozen meat: is meat that has been reduce to -18 degrees in order to extend its life. Storing meat for a longer time The quality of the meat depends on how fast it hardens. Freezing can be divide into 2 types
1. Slow freezing. Large and sharp ice crystals will form. They occur mostly outside the cell and these crystals destroy the cell membrane. And when defrosting, there will be more water loss (Drip loss) in the meat than in the Chilled style, causing the meat to have a dry texture. and the nutritional value decreases along with the ice.
2. Sudden freezing You will get crystals that are small and fine, not sharp. Most of them occur inside the cells. When thawing, the cells are still in good condition. Therefore, less water is lost. This method is often use in the industry for making frozen meat for sale.
The storage method is similar to refrigerated meat, which is to put it in the freezer or freezer, the better. and take out only the part used to dissolve.
Differences between each type of meat and how to store
1. That fresh meat Should be use up immediately or cut into portions that will be use appropriately. and store the rest in the refrigerator. Which can be store for 2-3 days.
2. Chilled meat. Should be kept for no more than 3-5 days and use quickly to get the best condition. Or if it’s a real emergency and you can’t use it all, you should cut portions to use just the right amount and quickly place them in the freezer early in order to extend the storage period for a while.
3. Frozen meat can be store for up to 9-12 months to keep the meat in the best condition. If you want to use the meat, use it sparingly for best preservation and storage.