How long can we store raw meat?
“Putting medium to large slices of meat in the chiller at -4 degrees Celsius allows them to last 4-5 days, while putting them in the freezer at a temperature of -18 to -23 degrees Celsius allows them to last 6 months. Small to medium slices of meat will last 3-4 days in the chiller, up to 4 months in the freezer; ground meat will last 2-3 days in the chiller, up to 3 months in the freezer. We need to beware when the meat changes color into pale red or blackish, has a rotten stink, has a mushy consistency and/ or rough texture. These are all signs that the meat is no longer fit for consumption,” dr. Nur Aini said.
Maximum Consumption: 2-3 Times a Week
If you store the meat in the freezer, remember to cook it before the expiration date. If you want to cook the meat you have stored in the freezer, take just the amount you need according to the number of diners and the number of hours required to cook it. If you have 12-24 hours: thaw the meat in the chiller; 3-4 hours: thaw the meat at room temperature; 1-2 hours: soak the unopened meat container with room temperature tap water, replace the water if it becomes too cold; 30 minutes-1 hour: defrost meat using the microwave.
“Consume red meat wisely, at most 2-3 portions a week. Increase your vegetable and fruit consumption. Even though red meat is a good ingredient with high protein content, you must still be careful and consume it with reduced saturated fat level to maintain your health. First, wash the meat clean. Second, put it in a pan of plain water, heat the water until it boils, then throw the boiling water away. Third, put it in a pan of plain water, heat the water until it boils and foams. Scoop away the foam for 15-20 minutes after the water boils. Put a lid on the pan, lower the flames, and keep boiling until the meat softens. Open the lid of the pan slightly and cool it. Put the resulting broth in the refrigerator. Skim and discard all of the white lumps that form on top of the broth. Now the meat and broth are ready for further processing,” dr. Nur Aini said.
We must also store cooked meat carefully. Make sure that the meat dish is at room temperature, or not hot, when you put it in the refrigerator. To repeat: pack one portion’s worth of meat in clear, airtight containers. Close the lid tightly. Label the storage with the date of storage and the type of dish. Keeping the meat dish in a freezer will allow it to last 2-4 weeks, in a chiller will allow use for 1-2 weeks. Separate the shelves used to store cooked and raw meats. Take the meat out only when you are really going to use it, and thaw or reheat immediately when you take it out.
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During the same event, dr. Nurul Aini, Sp.PD, M.Sc, FINASIM, the internal diseases specialist from the dr. Soehadi Prijonegoro Hospital, Sragen, Central Java, reminds us that excessive consumption of fat will increase the level of cholesterol and triglyceride in the blood. “Keep your total cholesterol level lower than 200 mg/ dL by reducing your consumption of salt, sugar, and fat. The cholesterol that accumulates on the walls of the blood vessels will obstruct them and may trigger death of the surrounding tissues. If it happens in the brain, it will cause a stroke; in the heart, a coronary attack. Either condition might be fatal,” she declared. (est)