Meat is a highly perishable food item, so extra care and special attention are needed to make sure that you keep meat fresh so that it will remain high quality, wholesome products. If you are looking for beef wholesale then you can check https://www.befoods.com.au/our-product/buy-beef-wholesale/.
Spoilage and unwholesomeness of meat are caused by bacteria and other microorganisms.
There are two different groups of bacteria that affect refrigerated meat. Pathogenic bacteria make us sick, whilst spoilage bacteria make our food go bad and make our refrigerators smell.
Image Source: Google
By smell, sight, and taste, you cannot identify whether meat contains pathogenic bacteria, unlike meat contaminated with spoilage bacteria.
In a refrigerated state, spoilage bacteria thrive. The fact that all food in a refrigerator eventually spoils proves this. Spoiled food doesn't make you sick, it might taste bad but unless it contains pathogenic bacteria, your digestive system will be fine.
Unrefrigerated meat, if left out on the counter for a few hours, might smell and look okay, but may be loaded with pathogenic bacteria.
There are five basic meat types, each one requiring special storage techniques. They are cooked, frozen, fresh, cured and canned meat.
Cooked meats should be used within a week of preparation, or properly frozen and wrapped for use later. After it is frozen, maintain the temperature at 0°F or lower. Most side-by-side and chest-type freezers can maintain this temperature while most ice compartments in refrigerators cannot, so it is not recommended to store meat in this compartment.
Try to limit freezer storage time on all meats to maintain their quality and freshness. Freezing meat won't improve the quality, but it will retain its natural color, texture, nutritional value and flavor.