TIMES JABAR, JAKARTA – Storing your meat properly is essential to ensure that it could last longer and prevent foodborne illnesses. Meat is highly perishable and requires special attention when it comes to storage.

5 Proper Ways to Store the Meat

1. Store It  in the Right Temperature

Meat should be stored at a temperature between 0 and 2°C to keep it fresh. It is essential to ensure that the meat is frozen or refrigerated immediately after purchase or preparation. If you buy meat from the store, put it in the fridge or freezer as soon as you get home. To avoid temperature fluctuations, keep the refrigerator door closed as much as possible.

2. Use Airtight Containers

Using airtight containers is an excellent way to store meat in the fridge or freezer. Airtight containers prevent the meat from drying out and from coming into contact with other foods. It also prevents the transfer of flavors and odors between the meat and other foods in the fridge or freezer.

3. Label and Date Meat

Labeling and dating meat is crucial to ensure it is consumed before it goes bad. Make use of freezer-safe labels to indicate what type of meat is being stored, where it came from, and the date it was stored. This way, you can easily keep track of what needs to be consumed sooner than others.

4. Freeze It as soon as possible

Meat that will not be consumed immediately should be frozen as soon as possible. Freezing meat keeps it fresh and prevents bacterial growth. Make sure you wrap the meat tightly in freezer paper or foil, and label the package with the date of freezing, type of meat, and amount.

5. Thaw it in Proper Way

It is best to thaw your meat by transferring it from the freezer to the fridge 24 hours before cooking. This way, meat defrosts at a slow and safe temperature, and harmful bacteria growth is limited. It is not advisable to thaw your meat at room temperature as it can result in rapid bacterial growth that can cause foodborne illness.

The amount of time meat can be stored depends on the type of meat and the method of storage. For example, beef and pork can last up to six months in the freezer, while chicken can last up to a year. Ground beef should be consumed within 2-3 months of freezing, while steak and lamb can last up to a year. In the fridge, meat should be consumed within three to five days of purchase or preparation.

It is essential to store meat properly to increase its shelf life and prevent foodborne illnesses. Storing meat in the right temperature, using airtight containers, labeling and dating the meat, freezing the meat as soon as possible, and defrosting it safely are essential steps in properly storing meat. By following these tips, you can ensure that your meat is safe to consume and prevent any foodborne illnesses. (*)