-
Joe Berger
Feb 21, 2010 05:51 AM
I live alone, so managing fresh produce in order to minimize waste is a regular concern for me. When I buy fresh raw meat, fish, poultry, I always rinse it, cut it into cooking portions, put them into ziplock baggies, draw as much air out before sealing, then freeze the whole lot. freezing kills certain nasty things, and suspends the growth of other nasty things on your raw produce without harming the flavor or texture once defrosted and cooked later. this is also a great way to stock up when raw produce goes on sale, and consume what's frozen during off season price hikes.
-
-
Chemicalkinetics
Feb 20, 2010 09:18 PM
Soop,
7 days is fine. The fact that it smell and taste fine is good. As Zeldog mentioned, you can actually dry aged beef in refrigerator for a long peroid of time (weeks), though you need to keep it dry -- thus its name. If you are absolutely concern, then cook the meat a bit more, don't eat it medium rare.
-
Zeldog
Feb 20, 2010 03:47 PM
Trust your senses, Soop. If it looks and smells ok, it's ok. There's a difference between spoiled and toxic. Here's a recent article from Slate that sums it up nicely:
http://www.slate.com/id/2244249/
For beef in particular, keep in mind that some cuts are aged for up to 6 weeks under refrigeration and there doesn't seem to be much concern about food poisoning, at least among those who can afford dry aged beef.
-
-
-
Cherylptw
Feb 20, 2010 05:21 AM
Don't throw it out..I work in a restaurant and we keep meat in the walk in longer than that with no spoilage...as long as your fridge is at the proper temperature the meat is still safe to eat. However, you should either cook it asap or put it in the freezer.
-
