Millions of deadly microorganisms are present in our surrounding environment. They harbor every imaginable space including soil, air, water, human bodies, and even food. These organisms are so minute that they remain invisible to the naked eyes. These parasites exhibit a typical way of reproduction. When they find a nutrient source (such as Meat), a favorable temperature and moisture, they start growing rapidly. It has been found that all edible meat harbor microorganisms like E. coli, botulism, staphylococcus, listeria and salmonella. At room temperature, these microbes multiply at a fast, exponential rate. However, growth of the parasites never stops in a Refrigerator. Refrigeration forces the microorganisms to go into dormancy. Hence after a certain period, frozen Meat become unfit for consumption. Every category of meat products has an “expiry” date and people must be seriously concerned about it.
One must always try to buy Meat in consumable quantities instead of storing them for longer periods of time.
If you want to extend the shelf life of the Meat in the Refrigerator, use double packing. Extra packing will protect the Meat from freezer burns which often spoil the taste and consistency of the flesh. Besides, the double layering will prevent air and moisture from entering the Meat. For a longer preservation, Meat must be stored in a separate freezer unit. Different packing styles are described below: