Whether the meat has been cooked for a long time or raw

In general, meat can be stored longer after cooking. But specifically, factors such as whether the meat is raw or cooked, as well as the storage method, temperature, etc., will have an impact on how long the meat will be stored.

First of all, there is a difference in the storage time between raw and cooked meat. In general, raw meat can be stored for a shorter period of time because raw meat tends to grow bacteria and microorganisms in an environment with high temperature and humidity. However, in some cases, cooked meat can be stored for a longer period of time.

For example, cured products made with a large amount of salt, such as bacon, sausages, duck, etc., can be stored for a long time by inhibiting the growth of bacteria through the action of salt during the production process. In addition, vacuum-packed industrially produced cooked meat products can generally be stored for half a year after strict sterilization procedures and vacuum treatment.

Secondly, the storage method and temperature will also affect how long the meat will be stored. In general, the temperature of the refrigerator compartment is usually between 4 and 7 degrees Celsius, which slows down the growth of most bacteria and microorganisms, so that raw or cooked meat can be stored for a longer period of time. However, if the meat is placed in the freezer compartment of the refrigerator, at a temperature of minus 18 degrees Celsius, almost all bacteria and microorganisms will be inhibited or even killed, so the meat can be stored for a longer time.

In addition, if the meat is vacuum-packed and placed in the freezer compartment of the refrigerator, the storage time of the meat can be further extended.

Finally, while cooked meat can be stored for longer in some cases, raw meat also has its advantages. For example, some fresh raw meat, such as fresh raw fish, raw shrimp and other seafood products, can be stored in a low temperature environment for a long time, and these products can better release umami and nutrients after heating and cooking.

To sum up, whether the meat is raw or cooked will affect the storage time, while the storage method and temperature will also have an impact on the storage time. In general, raw meat can be stored for a shorter period of time, while cooked meat can be stored for a longer period of time with proper handling and storage.

It is long when it is cooked, because when cooking meat, you can put some salt and some seasonings in it, which can prevent the invasion of most harmful bacteria, under normal circumstances, cooked food can be put straight at a long temperature for 24 hours before it will deteriorate, but raw is not good, it is easy to be invaded by harmful bacteria, and it will change its taste, so in contrast, cooked food is longer than raw food.

Summary. Hello, the meat is cooked and put it in the refrigerator raw, after cooking, the taste will become bad in the refrigerator, and it is better to cook it than to refrigerate, but it is better to buy meat freshly, do not put it in the refrigerator for a long time. Food is stored in the refrigerator for a long time, and the taste and nutrients will be lost.

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Hello, the meat is cooked, it is best to put it in the refrigerator raw, and then put it in the refrigerator after cooking, the taste will become unpalatable, Bu Hengli is always better than refrigerated, but it is better to buy meat freshly, don't put it in the refrigerator for a long time. Food is stored in the refrigerator for a long time, and the taste and nutrients will be lost.

If frozen, release the raw meat directly. Refrigerate in the refrigerator to keep it fresh. At most, it is only within a day, and it is best to take it out and process it.

If you are not in a hurry to eat it it is best to put it frozen inside.

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Is it better to keep raw meat in the refrigerator or after cooking?

Dear, I'm glad to answer for you: Is it better to put raw meat in the refrigerator directly, or to put it in the refrigerator after cooking? A:

Generally speaking, raw meat is put in the freezer. The preservation time of cooked food will be shortened Here's how to preserve it: Freeze the meat immediately after buying it or wash it immediately for cooking, because at room temperature, the germs that live on the raw meat will multiply quickly and in large quantities.

Store the meat at the lowest level of the freezer. To prevent cross-contamination, separate raw and cooked meats during storage. At the same time, seal it with a clean plastic bag.

Avoid thawing frozen meat at room temperature, as this can encourage the growth of surviving germs. Poultry meat can be moved from the freezer to the freezer room to thaw overnight in advance and placed on the lowest floor. Thank you for your patience.

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<>1. If the cooked meat is not eaten immediately, it can be refrigerated directly to avoid microbial growth and deterioration.

2. After the cooked meat is cooled, it is packed into vacuumable food-grade plastic bags and sealed containers, which can achieve the effect of extending the shelf life.

3. You can cut the cooked meat on the surface, apply a layer of liquor, apply it evenly, and then put it in a fresh-keeping bag and seal it, and put it in the refrigerator to freeze.

1. Cooked pork can be placed in a ventilated place or cold water at about 20 degrees at room temperature for 2-3 days, and below 5 degrees for 3 daysIt is about 5-10 degrees Celsius for about two days, and 10 degrees Celsius or more for one day, so let's eat it on the day. If you freeze it in the refrigerator, it can be stored for about 3 months.

2. Cooked or opened food can be stored in the refrigerator (about 4 degrees or below) for 1-7 days, such as pork and beef can be stored for 3-5 days, and soup containing vegetables or meat can be stored for 3-4 days. Seafood such as fish, shrimp, crab and abalone can be stored for 1-2 days.

3. The refrigerator has no sterilization effect, which can only slow down the reproduction rate of bacteria and avoid cross-infection. Some foods, such as meats that are high in fat or protein, are bacterial**, so the shorter the storage time, the better.