Content

• Steps
• Advice
• Warning

You want to cook with beef, but wonder if the amount of ground meat purchased is still usable? In addition to checking with your hands, nose, and eyes, there are a few general guidelines you can take to see if the ground beef is still fresh before preparing it.

Steps

Part 1 of 2: Quality Determination

1. 

   Smell the meat. When you doubt the quality of the meat, check it with your nose, which is very effective. Because just like milk, beef is the food you can eat know whether it's broken or not by smelling it. You can still use it after smelling it without notice. Again, you will realize the quality of the meat by smelling it.
   • Any strange, unpleasant, or unusual odor compared to the normal odor is also an indication that the meat has been spoiled. Often times, you'll smell a sour smell from the meat - an incredibly bad smell you're looking for (or didn't expect to smell).
   • Besides, if the meat has no smell, it doesn't mean it's still eaten entirely - it just shows that the meat hasn't spoiled. Because even fresh meat has bacteria inside, which makes you regret it when you ate it.

2. 

   
   
   Touching meat. Is the meat sticky or sticky? This is a sign that the meat has been spoiled. Do you feel like touching fresh beef? If not, then leave.

3. 

   Observe the meat. Contrary to popular favoritism, ground beef is usually not bright red. The truth is that many stores try to make beef red even though it's not natural (brown beef is not usually sold). However, brown or gray beef is safe to eat. However, if the meat is green, discard it.
   • The meat will usually turn brown or gray from the inside. Since there is not enough oxygen in the meat, myoglobin changes its pigment. Few people buy meat from the shop, open it and look for the brown meat inside. But this is a normal process.
   • Again, "safe" here means it doesn't rot. Whether the meat is fresh or not, there is E. coli bacteria.

4. 

   
   
   Leave the meat in the air. When meat meets with oxygen, it can change color. Leaving the meat in the air will cause myoglobin to work and alter its pigmentation. If the meat is still gray and doesn't turn red, it is probably spoiled. You should leave the meat in the air for about 15 minutes before deciding to discard it or continue cooking.
   • Only use this for the last check when you were really uncertain. However, most types of packaging today have the ability to breathe, put oxygen into the meat (through the plastic bag). Unless you repack yourself and completely airtight there should be no problem.

5. 

   
   
   See term of sale. This is only a general guide to knowing for what length of time the seller has determined the quality of the meat is up to standard. Generally, a few days after the end of the sale, the meat is still usable.
   • Of course meat should always be properly preserved, otherwise it won't last long. If the meat is frozen, it can last for several months.
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Part 2 of 2: Avoid Meat Damage

1. 

   If the beef is about to expire, you should prepare it. Fresh ground beef will be held for 1 to 2 days after the expiration date if it is continuously refrigerated. And ground beef processed will keep for a week. So, if you can't grill the meat as you want, prepare it differently so it can be used in other dishes.
   • However, you need to keep the meat in the refrigerator with an airtight container. Any type of meat exposed to the air, whether prepared or not, is not safe to eat.

2. 

   Freeze meat. To save money and not waste time fretting, freeze meat (including raw or cooked meat)! If you use this method, the meat will be stored for 6-8 months and still safe to eat. That way, you don't have to run to the butcher shop at the last minute.
   • If you store the meat at -18 °, it will last longer. The taste may not taste good, but the meat is safe to eat.

3. 

   Know how long the meat can be stored. Here are some guidelines to keep in mind when thinking about meat quality:
   • Meat stored in the air only lasts about 2 hours - should not be left longer than this.
   • Thawed frozen meat will keep for 1 to 2 days in the refrigerator. However, if the meat is thawed with water in the microwave, you should cook it right away.
   • In short, ground beef will be kept for several days in the refrigerator after the expiry date; and processed meat can be kept for 1 week. In addition, meat can be kept for 6-8 months in the freezer. However, the meat must be kept in an airtight box or bag and stored properly.

4. 

   Do not expose meat to the air. Even unexpired meats will spoil if left at room temperature. Bacteria like fungi will produce at temperatures between 4 ° C and 60 ° C. In fact, you have about 2 hours to ignore meat after buying it from the store. But it's best to avoid it and refrigerate it right away! advertisement

Advice

• Use frozen ground beef within 4 months of purchase for best taste.

Warning

• If you are concerned, see the warning and discard the meat.