What Are the Procedures for Storing Meat & Poultry?

Meat and poultry can become dangerous for consumption if not stored properly.

Stored properly in the refrigerator or freezer, meat retains its flavor and extends its shelf life. There is less chance of it being contaminated with bacteria, rotting or developing freezer burn.

Refrigerator

Keep meat and poultry tightly wrapped or covered in the refrigerator. Make sure the juices can't leak and contaminate other food. Cook meat and poultry within three days of purchase.

Freezer

Meat and poultry must be tightly and completely wrapped for storage in the freezer. Stored improperly, it can lose moisture and develop freezer burn. Using a two-layer system, enclose the meat or poultry in plastic wrap then cover it with butcher's paper.

Preserved

Meat preserved through drying or salting should be stored in a dry, cool place. Make sure the meat has been completely preserved before storage or it will start to deteriorate. It can be kept in sealed containers or bags.

References

• Food Standards Agency: Storing Meat Safely
• USDA Food Safety and Inspection Service: Freezing and Food Safety
• USDA Food Safety and Inspection Service: Safe Storage of Meat and Poultry--The Science Behind It