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Jul 30, 2013 09:21 PM

Different Shelf Life for Different Proteins?

Just curious- if all else were equal, do certain proteins have longer shelf lives, refrigerated, than others?TIA.

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    1. Well, if one counts Twinkies as a "protein," then I would say a Gazillion years.


      2 Replies
      1. re: Bill Hunt

        Allegedly the shelf life of a wrapped twinkie is about a month. after that the texture starts to change, although they don't look much different. And in spite of their reputation as the ultimate junk food, I don't know anyone who has been able to let a twinkie rest quietly on a shelf for that long unless they were doing it for dramatic effect.

        Drat Hunt, now I'm hungry for a twinkie of all things. I don't think I've had but one or two since high school. What exactly would you pair with a twinkie (and if you say KoolAid I may have to slap you.)

        1. re: KaimukiMan

          I did not mean to tempt you with the Twinkie.

          I once heard a scientist speak (probably not a "food scientist"), about a post-apocalyptic world, where only Twinkies and cockroaches would live through the nuclear devastation. I am thinking that the cockroaches and the Twinkies would have to share that world with Formosan Termites too, but do not know that for a fact.

          I need to take you to the Mississippi State Fair, where we could get Deep Fried (bacon grease) Twinkies... or maybe not?



      2. Definitely.

        Organ meats, seafood - a few days at most.

        Meat - less than a week.

        Eggs, tofu, soft cheese - weeks.

        Hard cheeses, cured/smoked meats - months

        Nuts, legumes - months to years.

        1. What's the old saying . . . company is like fish, after 3 days its time to go. Poultry maybe 5 days, fresh Beef/Pork in a cold refrigerator about 7-10 days, underline COLD refrigerator. Prepared meats and cheeses at least a month, some even without refrigeration. Oh, and because of the exposure to air, ground meats - well ground/chopped anything - will go bad faster than solid.

          You can usually tell by feeling it even sooner than smelling - except in the case of seafood - poultry and meats tend to feel a little bit slimy at least a day or too before they start to smell 'off' unless you have a really sensitive nose, and some people do. I had a neighbor who could open a refrigerator take one small whiff and tell you how long that piece of steak had been sitting in the meat drawer.

          1. descending order of time for animal based:

            exact time is uncertain.

            2 Replies