How to Keep Meat Fresh and of High Quality in Your Fridge

1 Properly Wrap and Store Meat in the Refrigerator

When storing meat like pork, beef, and chicken in the refrigerator, it is important to wrap them tightly to maintain freshness and prevent the spread of harmful bacteria. You can use plastic bags or specialized food wrapping film for this purpose.

2 Storage Time for Each Type of Meat

Each type of meat has specific characteristics that affect its preservation and freezing times. Understanding these times can improve meat preservation.

For Fresh Meat:

If the meat is clean and uncontaminated before storage, it can be preserved for approximately 4 to 6 days in the refrigerator compartment and several months in the freezer compartment at the appropriate temperature. Thoroughly washing the meat before refrigeration is recommended.

For Cooked Meat:

Cooked meat has a shorter preservation time compared to raw meat. It can be stored for a maximum of 2 days in the refrigerator compartment and up to 6 months in the freezer compartment. Tightly wrapping the cooked meat with food wrapping film is recommended.

For detailed information on how to preserve each type of meat and their maximum storage times, refer to the table below:

Type of Meat	Preservation Method	Set Temperature	Maximum Storage Time
Whole raw pork	Freezer compartment: Clean and refrigerate the pork in a plastic bag within 2 hours of purchase to prevent bacteria growth.	-17oC to -18oC	4 to 12 months
	Refrigerator compartment: Clean and marinate the pork with salt before refrigerating.	1oC to 3oC	5 days
Cooked pork	Freezer compartment: Wrap the cooked meat tightly with food wrapping film and place it away from other fresh food packages in the freezer compartment.	-15oC to -18oC	2 to 6 months
	Refrigerator compartment: Store the meat in a tightly covered box and refrigerate it after cooling.	4oC to 5oC	3 to 4 days
Whole raw beef	Freezer compartment: Clean and wrap the beef in a plastic bag within 2 hours of purchase to prevent bacteria growth.	-17oC to -18oC	4 to 12 months
	Refrigerator compartment: Clean and marinate the beef with salt or a mixture of salt and brown sugar before refrigerating.	1oC to 3oC	5 days for normal beef and 3 days for tenderloin
Cooked beef	Freezer compartment: It is recommended to vacuum pack the cooked beef before freezing.	-15oC to -18oC	2 to 6 months
	Refrigerator compartment: Store the beef in a tightly covered plastic box and refrigerate it.	4oC to 5oC	3 to 4 days
Whole raw poultry	Freezer compartment: After cleaning the poultry, place it in a plastic bag and freeze it to prevent spoilage.	-17oC to -18oC	1 year
	Refrigerator compartment: Marinate the poultry with salt and pepper before refrigerating for longer preservation.	1oC to 3oC	1 to 2 days
Cooked poultry	Freezer compartment: Wrap the cooked poultry tightly with multiple layers of plastic wrap or vacuum pack it before refrigerating.	-17oC to -18oC	2 to 3 months
	Refrigerator compartment: Store the cooked poultry in a plastic box with a tight lid, away from other fresh food.	4oC to 5oC	5 days
Raw ground or minced meat	Freezer compartment: Vacuum pack the ground or minced meat within 1 hour of purchase to prevent spoilage.	-17oC to -18oC	3 to 4 months
	Refrigerator compartment: Place the meat in a container and marinate it with salt or salt and brown sugar to prevent bacteria growth.	1oC to 3oC	1 to 2 days
Cold cuts and sausages	Freezer compartment: Leave the cold cuts and sausages in their original packaging and place them in the freezer compartment.	-15oC to -18oC	1 month
	Refrigerator compartment: If the packaging has been opened, repackage the cold cuts and sausages before refrigerating.	4oC to 5oC	2 weeks if unopened and 2 days if opened

To monitor the refrigerator temperature, place a thermometer between the frozen meat packages and adjust the temperature accordingly.

3 Properly Arrange Meat in the Refrigerator

Properly organizing the placement of raw and cooked meats in the refrigerator is crucial to prevent bacterial contamination and maintain meat quality. Avoid overcrowding the refrigerator with excessive amounts of meat.

4 Practice Proper Hygiene When Handling Meat

Meat can harbor harmful bacteria, so it is vital to wash your hands before and after handling meat. Thoroughly clean kitchen utensils to prevent the spread of bacteria.

These are some tips for preserving meat in the refrigerator. We hope that these guidelines will help you maintain meat freshness and ensure food safety in your daily household tasks.

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