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Food Scientists: Viability of Fat Covered Meat Juices?

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I have read that oxygen is what enables food spoilage. Whenever I roast poultry, i pour the leftover juices and fat into a sealed container, and refrigerate it. After a few months go by, there can be mold on the fat,but if so, i just toss the fat ; and if the semi jelled meat juices underneath - taste fine and not acidic/turned- i use them to flavor rice or soup or masa. So far, all has been delicious and i am here and healthy, but I still want to ask if use of this meat juice is likely 'safe' or inadvisable. Thx much.

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