Hi,
I was just wondering if anyone had any suggestions on how to store meats and vegetables so they stay fresh for as long as possible. I want to keep my trips to the grocery store few and far between.
Great site, by the way
Full Version: Food Storage Suggestions?
Hi james_schwartz,
The answer is to individually quick freeze (IQF) them, I was factory manager for the Heinz Tuna Processing Factory at Eden for 17 years, and this method always gave the best result. What sort of freezing capacity does your freezer have? You have to be able to take the product from ambient to -21C very quickly, the critical temperature curve for bacterial growth is below this temperature, and you also need to stop the meat from forming large ice crystals between the layers of flesh or the meat becomes soft and mushy.
Sometimes a good way to do it is to wet the meat and create an ice barrier around the meat which can prevent freezer burn. You also need to make your layers of meat as thin as possible to get it through this critical time and temperature curve or thermophilic bacteria may form, and spoil the meat.
Not so easy is it?
Cheers
The answer is to individually quick freeze (IQF) them, I was factory manager for the Heinz Tuna Processing Factory at Eden for 17 years, and this method always gave the best result. What sort of freezing capacity does your freezer have? You have to be able to take the product from ambient to -21C very quickly, the critical temperature curve for bacterial growth is below this temperature, and you also need to stop the meat from forming large ice crystals between the layers of flesh or the meat becomes soft and mushy.
Sometimes a good way to do it is to wet the meat and create an ice barrier around the meat which can prevent freezer burn. You also need to make your layers of meat as thin as possible to get it through this critical time and temperature curve or thermophilic bacteria may form, and spoil the meat.
Not so easy is it?
Cheers
This is a "lo-fi" version of our main content. To view the full version with more information, formatting and images, please click here.