Content

The hostess often think about how to keep meat fresh. Most people use this product daily, so it is so important to know and be able to use basic rules and special tricks. If you treat this issue without proper attention, then after a couple of days, the purchase can be spoiled.

Storage of fresh meat

For many lovers of relaxing in nature, the quality of products is very relevant. There are certain rules that you need to know that the storage of fresh meat is as long as possible. In the hot season, it is better to use those varieties that are longer stored - beef, lamb. First you need to separate the muscle from the bone, and then dry well. A frequent problem on picnics - flies. To scare them, sprinkle meat products with crushed Pijmas flowers. You can use the bora powder - it helps to preserve the freshness of the product and scare insects.

Storage term

To determine the suitability of raw food, you need to know exactly the variety and the state of the meat product at the time of purchase. The shelf life of fresh meat with due conditions can reach 72 hours. Remember that the raw material can not be stored tightly packed in polyethylene. If you are not sure about quality, try to use the product within 48 hours. This is especially true for a steam carcass.

Temperature

Chilled meat products can be stored at temperatures from -3 to -5 ° with a period of up to 96 hours. The storage temperature of fresh meat depends on the variety. Beef and pork are capable of preserving freshness and quality at 7 ° C to 24 hours. The mince can be stored at 5 ° C as much time, and rabbit and chicken at 5 ° C retain their qualities only 12 hours. At temperature mode from 2 to 4 ° C, such a life time:

• beef will be suitable for use 3-4 days;
• pork and veal is saved up to 3 days.

Optimal for preservation is the temperature regime from 0 to -3 ° C. Any grade of meat can be stored for up to 48 hours. At temperature -212 ° C such dates:

• beef and Bird are stored up to 8 days;
• lamb remains suitable for 6 days;
• pork - 3 days.

At temperature mode, 20 ° C:

• beef is stored 14 days;
• bird - 12 days;
• pork - up to 7 days.

At temperature -25 ° C:

• beef is suitable for consumption of 18 days;
• any bird will be stored until 14 days;
• pork- 12 days.

Storage of fresh meat in the refrigerator

If a piece is pre-cool to 0 ° C, the storage of fresh meat in the refrigerator will increase to 3 days. Place the containers with the product on the shelf with the smallest temperature, and it will break for a long time. Here's how to save meat, not freezing:

• Place the dry carcasses into the containers or a saucepan, but do not close the lids tightly so that the air is across inward.
• The use of polyethylene packages for such products is not suitable.
• Use vinegar for better preservation of meat products. You need to wrap a piece with a napkin or cloth impregnated with a solution - it will help extend the shelf life for a couple of days.

Without refrigerator

The most famous method for preserving meat products is an interlock: generously spout the product, put into the container from the ceramics and cover the salt again. Charcoal will complement the effect - pour it with a layer of about 4 cm over the salt. Food will save about a week at room temperature. A good way to store meat without refrigerator is a napkin, moistened with vinegar or lemon juice. Just wrap it and send it to a cold place. You can put a piece of ice, after turning it with a cloth.

Experts argue that it is possible to store meat products with other ways. For example, place pieces of carcasses, pre-exempt from fat, inside a wooden box and sort out nettle sheets. Place the container in a dark cool place: under the ground at a depth of 40 cm or in the basement. This method will allow you to store products about 3 days. Save the suitability can also bay pieces with warm fat.

There are cases when there is no refrigerator, and we need to keep meat. For this there are special techniques and tricks. I will tell you how to keep meat fresh a few days.

Before storing meat, pay attention to the color, structure and smell.

Be able to determine the quality

A detailed description of the characteristic features of freshness and non-reliever is presented in Guest 7269-79. Information applies to beef, pork and all kinds of slaughter animals, including lamb.

On the third and fourth page of the GOST describe in detail methods for determining freshness.

Store meat up to 3 days without refrigerator

The need for preservation occurs in country residents, in the absence of electricity or refrigerator. Such a problem is puzzled, tourists traveling on long journeys on kebabs. I'll tell you about several ways, how to keep fresh meat without a refrigerator.

In compliance with the rules, the meat will remain fresh three days. If there is no confidence as a product, it should be realized in 48 hours.

Without processing and warm meat will begin to spill in a few hours. To this not happen, any of the following processing methods is applied:

	Acetic wrapping An acidic medium prevents the development of bacteria. For storage of meat without a refrigerator, we use a towel or a piece of matter, thoroughly impregnated with vinegar: pour the acid into a bowl / plate, impregnate the cloth, squeeze; wrap meat and put in dishes with a lid; before use, remove the towel and rinse with cold water. Method 1 Pan or other container with acetic wrapping, put away from the sun, on drafts. Product without loss of quality breaks two days. Method 2. Skelyan marination with spices - 2 days. Method 3. For preservation during the week, dig a pit for a week, so that after installing the pan, the earth closed it by 10-20 cm
	Childrenagement A strong saline solution is made: per 1 l 5 tbsp. l. salts; swipe the meat into the boiling solution; after boiling, stand 1-2 minutes, lay out on a plate; the cooled product put in a loosely closed dishes. Storage term at room temperature - 2 days
	Burning Take the chapter or pointed stick: pour the flesh and hold it over the fire; from all sides, a thin crust should appear; after cooling, put in the dishes, cover with a cloth or paper towel. Storage term - 1-2 days
	Association big piece cut on skewers; sprinkle salt, mix; shift with chopped garlic; cutting a saucepan with cutting and put in a cool place, away from the sun. Storage term - 4 days
	Nettle Being in nature, take advantage of the people's way - to post meat with nettle leaves: in the pelvic / bowl, the greens of nettle is stacked; splashes with water; the meat pieces are stacked on top; everything is covered by the second layer of greenery; if there are no suitable dishes, make a wet towel wrap. Storage term - two days. Similar to nettle "work" Leaves of the cushion, horseradish, hazel
	Milk and honey fill the meat with raw milk or rustic; cover the saucepan. Also acts honey - they rub a piece of meat and leave under the lid. Storage term - 2 days

Keep meat without refrigerator long

In the heat without refrigerator, the meat will quickly deteriorate. There are long-term storage methods based on various treatment options. With their help, you will extend storage for a month, and even years. Consider several popular ways.

On the nature of the flies will help to cover the meat with a cloth moistened in a strong salt solution.

Drying

In this way, our distant ancestors used, they cut the products on small pieces and laid out in the sun. Today we have electric dryers capable of doing high-quality workpieces without our efforts.

Dry better lean filleic pieces. Fat after drying gives mustard. Photo: stozabot.com.

Before drying, bones and fat are cut, the piece is crushed on the plates with a thickness of 1-1.5 cm. Lay out the cutting on the grille, turn on the dryer to the +75 ° C mode. After 18-20 hours, the product will be ready.

Store in the food container at room temperature. Drier pieces will remain suitable for use for two months. Vacuum packaging will extend the suitability for a couple of months.

Vacuum containers are any sizes and sold in a set with a pump. Photo: www.compactorstore.co.uk.

Slash

The method is suitable for long-term storage. Solving is made by two methods: wet and dry:

1. Dry saline - It consists of a sleeve and rubbing into meat pieces of salt and spices. After that, the product is placed under the jet for 48 hours.
2. Wet salmon- It is carried out in a saline solution (10 st. l. + 500 ml of water) during the day. For large volumes of 0.5 kg of salts + 5 liters of water. Hold in the brine day, put in banks, compact, pour the remaining liquid to the top and close the lid.

Solonin is stored for 3 months. From her boil soup, make a goulash, saltwood and other dishes. Before hot salty meat is recommended to soak.

Conservation

The most reliable storage method. When complying with the rules of preparation and subsequent sterilization, the shelf life of meat reaches several years (2-3 years). Table 2 of the method of canning:

	Hot canning the pulp without bones is divided into small parts; coarsened with spices and salt; banks are washed with soda and calcined in the oven / microwave; the boiled product is declined to banks, compacted; boulevard is poured, rushes a tin lid; provide slow cooling: banks are wrapped with a blanket. Chop
	Cold canning the flesh is arbitrarily crushed; pieces tightly fold into banks by layers; each layer is saturated with salt (not iodined); the laid mass should reach the neck; the finished container is closed with a lid and sterilize - time is determined by volume: 0.5 l - 60 min, 1 l - 90 minutes.

Save frozen products

Going on a journey, many prefer to take food with them. Save frozen foods on the road is easy. For this there are special devices and tricks.

	Thermopholes Allows you to keep cold 3-5 hours. Sometimes it is possible to save meat to 14 hours. Packages have a three-layer structure of foil and laminated paper. Available in the form of a handbag with a handle and a plastic clasp slider. With careful circulation used several times
	Batteries Cold Subject to multiple use, complete freezing is required before booking products. Different sizes are made with different fillers (water or gel). Sold in a set with a portable refrigerator and separately
	Thermosum From thermal insulation fillers, a special design that supports the microclimate. Sometimes cold accumulators are embedded in the lid, which increases performance. Holds cold 12-24 hours
	Portable refrigerator There are two types: on cold batteries; with a meal from the car's network. On the batteries, the products are not spoiled for almost a day. Automotive will maintain a constant temperature, how much

In summer, before the bookmark, each piece additionally wrap in several layers of foil. It increases the thermal insulation during the transportation of meat and will help to bring the fish on the train, in the car. Photo: annaSel.ru.

If you do not have any fixture, use foil and wrapping with dense things (towels, jacket, jacket, etc.).

Remember

1. Check freshness. Before bookmark, make sure the product quality. You can not save products with signs of non-reliever.
2. Choose the storage method correctly. In the heat, keep meat without refrigerator is difficult. If you plan to keep more than a day, use reliable ways: salting, pickling, etc.

Among all types of meat of animal pork, we are considered the most sought-after. This juicy meat has excellent taste characteristics, and besides, you can make any dish from it: from dumplings to kebab. Often hostesses buy a large amount of this product. Therefore, the question of how to store pork is quite relevant for many.

How to choose

• When choosing a pork, you need to immediately look at its color. Meat that lay too long, darker. Such a color can also be an indicator of old animal - juicy kebabs make it out of it.
• High-quality fresh pork should be evenly painted in pink color and have a slightly shiny surface.
• Fat layers should be white (yellow fat color - an indicator that the animal is already old).
• Fresh meat has a gentle, pleasant aroma and good elasticity. A sharp sour smell talks about non-mercy of the product. If you press a little, the meat will quickly acquire the original form. And on the product whose storage time has expired, dents will remain.
• On the surface of high-quality pork should not be a large amount of moisture and mucus. And the piece itself should not be flabbing and torn.

If the products are longer than the last time on the counter, bacteria begin to develop, which will not die even after thermal processing. Therefore, to buy and use nestable meat categorically impossible.

Storage term

1. You can store pork in the freezer at -18 ° C and below, in a relative humidity of 95 - 98%.
2. Pork with a skin can be stored for about 8 months, and without it - only 6.
3. In the temperature conditions below -25 ° C, the pork storage period is 12-14 months.

Storage of fresh meat

The pair pork should cool in natural conditions, without the use of refrigerator or packaging. Pork pieces retain freshness in a dry place with a reduced temperature without a refrigerator not more than 3 days. In such conditions, the pork "caused" (will become more juicy). Such meat is easier to absorb the body (during this time, proteins synthesis occurs).

Typically, meat is bought immediately in large quantities, but they prepare only a small part of it. If the storage of cooled pork will comply with certain rules, it will not lose taste and useful qualities for several days.

The meat of young piglets and pork mince keep no more than 1 day without a refrigerator in a dark cool place.

Adult animals are needed in plastic food containers or plastic bags with air access holes, at the bottom of the refrigerator 2 - 3 days or in a frozen state.

Frozen

Typically, meat is in advance and stored it in the freezer. If it is intended for daily use, it is divided into portions sufficient to prepare one dish. Do it in order not to subject meat re-frost.

Before storing a pork in the freezer, it does not wash it, otherwise it will quickly deteriorate. And if everything was still washed, dry frozen wipes with napkins.

Pork storage in the freezer is possible:

• in vacuum packages (about 3 months);
• using the ice crust (the meat is poured with water and be frozen several times, so far a dense ice crust is formed on its surface). In such a state, in polyethylene packages, the meat will be saved until six months.

Meat, frozen with fast (shock) freezing, can be kept in foil to 6 months. But if the method of freezing the purchased product is unknown, it is better to immediately use it into food.

Total storage table

Storage temperature	Storage term
from 0 to +5 ° C	about two days (adult animals)
from 0 to +5 ° C	no more than a day (for young)

How to keep food without refrigerator? One of the inalienable kitchen attributes is the refrigerator. We can not imagine how much trouble can bring the absence of a refrigerator.

Thanks to him, all foods are stored, the ingredients needed for cooking are cooled, fruits, vegetables, ice, meat for long-term storage are frozen.

But just imagine what you will do if the refrigerator breaks? Immediately starts panic. After all, there will be a sorry for many products that quickly deteriorate without cold. But do not breed a unreasonable panic. Think as in the past times people accounted for and without this product lifeguard.

Even our grandparents managed to keep food, without having refrigerators in their kitchen arsenal. All products can be saved without a refrigerator for several days. The main thing is to know a few secrets.

If such an unpleasant incident happened to you, the fridge broke, and there is no possibility to buy a new one yet, you should not panic. Well, when the cold season is cold on the courtyard. For example, in winter, there are no problems at all..

Products can be tailored to the balcony or hang over the window. At low temperatures, they will not only last for a long time, but will not be discouraged and will not lose their initial form.

Of different kind of liquid It is better to leave in the apartment and use it quickly, because they will freeze on the balcony and become unsuitable for use. If the breakfast breakdown occurred in summer, then there are more radical methods. After all, you do not beat to the neighbors, to ask them for rent two - three shelves for your products.

People's methods of storage outside the refrigerator will come to the rescue. They will be very useful. After all, we are faced with the problem of storage of food not only in the event of a breakdown of the refrigerator. Often it is absent in the country where many lovers spend a couple of days off, but it is necessary to eat every day.

These methods are back Come on picnicWhen you're a big company left for the day, the other to the cottage, in order to relax from the city bustle. Product reserves in this case can be considerable and everything in the refrigerator bag is definitely not fit. Therefore, remember the following ways.

Water serves as a storage of many products. Many well-known method for storing greenery in it. You need to put a parsley, dill, salad and other plants in a basin with water. They will lay longer longer and will not lose the primary freshness.

This method is used even with the presence of a refrigerator. Since there is a greens in it, everything quickly fades and loses a presentable look. Therefore, before decorating it with many dishes, the greens are placed at least for minutes of forty in cold water, then there will be a beauty to be returned to it.

You can also store in water and other products. For example, if there is a well in the country, then place the necessary food in the bucket and lower it into the water, somewhere until the middle of the bucket. In the well water is always quite cold. This allow many products to extend the life without refrigerator. Regarding each category of products there are its secrets of storage without refrigerator.

To Save milk outside the refrigerator, you need to boil it with the addition of soda. After that, put the jar with liquid in the pelvis or a bucket with water. From above, the bank is to cover the towel so that its ends are in the water. Thus, the whole container will be in the cool.

From time to time, water will need to change to a colder to maintain the desired storage temperature. The pelvis itself also needs to be placed in a cool place or in the shadow.

Cheese and also can be saved a little longer if wrap their parchwhich was pre-impregnated with salted water. If the cheese begins to make an unpleasant smell, then wipe it thoroughly with gauze moistened in salted water.

Oil can also be stored if you immerse it in Salted Water Capacity, And on top to pour the thin layer of vegetable oil. Another way to storing butter is immersed in water, divorced with wine vinegar.

All dairy products keep without refrigerator is very difficult. But the harder to cope with . Here you can try the following method. Take a purely washed bank, it is good to sterilize it, pour salt on the bottom and fill the cottage cheese tightly so that there is no space for air. Top to cover the gauze tightly, which in order to moisten in salted water before that. Male put the oppression.

To save meat, a lot of ways are invented. Excellent option when meat is still frozen. Then it is enough to complete it in several layers of paper, and then in warm clothes. Then it will melt very slowly. The most reliable method is to pickle it and roll it into banks. In this case, it will live long and without refrigerator.

If you need to keep a big piece of meat, then another option will come to your aid. Do not wash it under any circumstances, Only thoroughly wash the dry napkin from the excess moisture. Sweet, place in a glass or enameled container and retain in a cool place. But it will continue in a similar form not long. Therefore, it is best to use this product as quickly as possible.

You can also put meat into a solution of water and vinegar Or wrap a piece in a vinegar towel impregnated. Save in a cool place with low illumination. Before cooking, be sure to rinse well.

Another method: peel meat and then fry before the appearance of a crust on a strong heat. Then wrap in a dry gauze and hang in a dark place on draft. The meat can be filled with completely milk, cover the tank with a dense towel and put in a dark place. This method is good because the milk is coincided in a few hours and serves such a vacuum, which prevents the reproduction of malicious microorganisms.

Chicken meat It will help to save nettle longer. Place the pieces of meat with her leaves. And if you have a whole carcass, you completely fill in the belly chicken net. And you can also be littered with a towel, which was moistened in vinegar. As it dry, it needs to be saved again.

In addition to meat, you can save sausage. But just not boiled. She will not live without a refrigerator for several hours. This product is better to eat immediately. Regarding smoked, the situation looks somewhat simpler. It just needs to be kept in a dark ventilated place. Then she can hold out for about three days.

Fish can be savedIf it is pretty to pay it, wash, dry, rub the salt and hanging ridiculously. In this form, it lasts for a long time. If you do not want to get dried fish, you can also use a rattling method that is suitable for chicken. Another method is to bite the fish moistened in the wine solution. Periodically, it must be refreamed.

Save life eggs outside the refrigerator will help sunflower oil. It is necessary to lubricate every egg with oil, lard or protein and decompose in such a way as to avoid touching them with each other. It is even better to put in a box in which to pour sand or sawdust.

Fresh vegetables You can also store in the sandbox. They will last longer, if moisture does not come to them, and they themselves will be in a dark cooler place.

But it is best when you do not have to resort to similar storage methods. After all, the dish is delicious and useful when cooked from fresh unspoiled products.

With a long time, prehistoric times, when people mined satisfying exclusively by hunting and collecting, their survival almost completely depended on the possibility of becoming meat - the main source of protein. Without meat reserves, survive such difficult periods like winter cold or drought people would be extremely difficult.

After a successful hunt, people drove meat deep into the snow or dried it into the sun, which made it possible to keep the carcass of the dead beast for a long time. These storage methods are the simplest, but this is not lost in efficiency and are still used.

Meat harvesting in modern conditions

Despite the fact that in cities and villages almost everywhere fresh and frozen meat in easy access all year round, it does not mean that it is time to forget about the ancient technologies of the workpiece and storage of meat. First, such blanks allow people to be ready for any emergency situations. Secondly, in the era of processing any products with chemicals and harmful substances, methods of ancestors help to maintain confidence that only environmentally friendly meat falls on the plate.

Representatives of isolated tribes to this day are harvested dried, smoked or ice cream meat and fish. These methods have been used and even popularity and technologically advanced places, the only difference is that the technologies allow you to harvest the meat with ancient ways, without relying on the whims of nature.

Drying

One of the ways of a blank of meat without chemicals and other additives is dry, that is, dehydration of meat until it turns into such a dry product that the microbes just nowhere will be multiplied.

Compared with the traditional drying in the sun, the electric dehydrator is faster and safer. It can be adjusted to the texture of the finished product and its complete drying in the antimicrobial environment.

Temperature regimes of most dehydrators will help to get rid of such harmful and abnormal bacteria as an intestinal wand (Salmonella).

In addition, modern technologies allow you to pack dried or dried meat into vacuum packages, which significantly increases its storage period at room temperature.

Salting

Cooking salt is a dewatering substance that helps keep meat at a temperature above zero. You can store salt meat for a long time, because the salt has antimicrobial properties.

Meat litter can be carried out in different ways. Popular is a dry seating - a method at which meat simply rubbed with plenty of salt and allow juice to drain. To do this, you can use a simple cream salt, which can be mixed with spices and herbs, to give the flavor meat.

In addition, the meat can be rolled into cans with a saline solution, into which honey or even sugar are added to the additional taste.

Another interesting way of dry salt is that the meat is stored until the pickling meat in the marinade, and after it snipped with salt, the meat dries in the sun or in a dehydrator.

It is worth noting that there is a special salt for meat and fish. It softens the texture of the finished product, but this is due to the mixing of salt with such chemicals as the 6% sodium nitrite. This chemical can cause harm to the body if its content in food exceeds the permissible norm, therefore, using special salt mixtures, carefully follow the recommended proportions or preference to a simple cook salt.

Canning

For long-term conservation, canned meat is best suited. Canned meat cans can be stored for years on the balcony, in the kitchen or in the basement.

Preserving essentially means sterilization of meat in containers that are closed tight after sterilization to keep the product from external contamination. Traditionally, banks sterilized in water, but for meat this type of sterilization is not entirely safe.

Two preservation methods are advised - hot and cold:

• Hot canning is that the meat before canning need to be boiling almost until the ready and hot fill in the cans, pouring a broth. Making sure that there are no large air bubbles in the broth, banks can be rolled.
• Raw canning is very similar to the seaside. Raw meat is well solid and rolled into the cans without adding water, since the salty meat produces enough of its own juice.

Security measures

It doesn't matter what method of the workpiece and storage of meat you have chosen, its success depends entirely on the quality of meat and compliance with all safety rules. Choose only fresh meat and harm it immediately after shopping, hunting or slaughter. If the blank of meat needs to be temporarily postponed, keep it correctly - in the refrigerator (less than one day) or in the freezer.

How do you keep meat?