How to Prevent Meat from Turning Bad
1. Do not Leave it at Room Temperature
Fresh meat should never be kept at room temperature for too long. To protect it from going bad, always store it in the fridge. Fresh meat can be kept in the refrigerator for up to a week before it turns bad at room temperature.
2. Store It in The Freezer
If you plan to use your meat longer, it is advisable to store it in the freezer. But make sure your neighbourhood does not lose power. Frozen meat can last for a longer period and can be thawed by placing it in the refrigerator for about a day. Meat should either remain in its original packaging or be placed in a Ziploc bag and kept in the freezer if it is being kept in the freezer.
3. Drying Meat
One method of removing moisture from fresh meat and preventing it from going bad in storage is to dry it. Normally, meat is dried by heating it, seasoning it with salt, and properly storing it. Meat that has been properly dried can last for a long time. You can also dry your meat by using an oven.
Steps for Drying Meat
i. Cut fresh meat into small pieces and immerse it in a salt solution for approximately a day to help it dry.
ii. Dry it for several hours before sealing it in Ziploc bags.
iii. You may also lay your meat chunks out in the sun to dry if you don't have an oven.
iv. Prepare a salt solution by mixing it with water and salt. It is best to use sea salt without iodine to create a salt solution.
4. Rub With Salt
Another choice is to cure the meat, which is done in a manner quite similar to drying. In this method, salt is applied to the meat before it is hung up to dry. Chicken is less frequently subjected to this method than beef. Salmon and other fish also recover well and remain pleasant afterward. These meats work best in soups and other dishes after rehydrating.
5. Smoke the Meat
Meat can be smoked by being cooked over a fire or in a smoker. You can use a smoker that is powered by electricity, gas, or charcoal. Aldehydes that are infused into the meat by the smoking process help to eliminate moisture and prolong its shelf life. Meat that has been smoked not only has a longer shelf life but also has a significantly better flavour.
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