You can get e-magazine links on WhatsApp. Click here TOP NEWS Frozen meat covers a spectrum of products from red meat, poultry & seafood Wednesday, 29 September, 2021, 12 : 00 PM [IST] Abhilasha Shingote & Ganesh Gaikwad Meat, the flesh or other edible parts of animals (usually domesticated cattle, swine and sheep), used for food, including not only the muscles and fat but also the tendons and ligaments. Three main meat categories: Red Meat: All livestock is considered red meat. This includes beef, pork, goat, and lamb.Poultry: Commonly referred to as white meat, poultry includes chicken and turkey.Seafood: That includes fish, as well as crustaceans, like crab and lobster and molluscs, like clams, oysters, scallops and mussels. Meat is valued as a complete protein food containing all the amino acids necessary for the human body. The most widely consumed meat is beef, the flesh of mature cattle and yield between 55 and 60 percent of their weight in meat. Chicken meat is high and protein and low in fat, which varies in white and dark meat. Boneless, skinless chicken breast meat is one of the only types of meat that doesn't contain saturated fat. Veal, the flesh of calves of cattle, is much less fatty than beef. The pig is the world’s second largest provider of meat. High in vitamin B1 as well as omega-6 fatty acids, pork is one of the world’s most popular types of meat. Meat from lambs and sheep is produced on a much smaller scale than either beef or pork. Seafood is a massive and popular category, including everything from fish to crustaceans to shellfish. Game Meat category includes everything from pheasant to venison to wild boar-meats that are not typically found in a grocery store, though you may find them in some specialty meat markets. Primary benefit of meat is, of course, protein, along with its stores of essential amino acids and collagen. Most meats contain high levels of vitamin B12, B6, K, as well as zinc and iron. The meat-products industry, though called meat packing, includes the slaughtering of animals. The steps in this process generally include stunning, bleeding, eviscerating and skinning. Carcasses are then inspected and graded according to Government-set standards of quality. The usual methods of preserving meat from bacteria and decay are refrigerating, freezing, curing, freeze-drying and canning. The meat industry is one of the largest in the world, and according to the USDA, the United States is the largest producer of beef. Freezing Meat and Poultry Properly handled food stored in a freezer at 0°F (-18 °C) will always be safe as long as it hasn’t thawed. The food is safe because the bacteria have entered a dormant stage. For best quality, store frozen raw ground meats no more than 3 to 4 months; cooked meats, 2 to 3 months. During freezing one of the most important steps is wrapping it airtight to prevent freezer burn, which occurs when food is exposed to air. Although freezer burn isn't dangerous, it can negatively affect the taste, texture and appearance of food. Meat and poultry can be frozen in their original packaging, but it's usually not airtight, so it's best to add a second airtight layer or to transfer the meat or poultry to new, airtight wrapping, especially for longer-term storage. If you bought your meat or poultry vacuum-packed, it's already airtight and ready for the freezer. Another step that helps prevent freezer burn is to freeze meat and poultry quickly, which means your freezer needs to stay at 0°F-use an appliance thermometer to double-check. If your freezer door is opened frequently during the freezing process, the temperature may fluctuate, so consider keeping the freezer door closed or using a secondary freezer that isn't opened as often. And it's also important to label and date your frozen items, so you can easily keep track of what they are and how long they've been frozen. USDA's (2002) recommendations on how long to freeze meat and poultry to maintain top quality: Bacon and sausage: 1–2 monthsUncooked roasts, steaks and chops: 4–12 monthsUncooked ground meat: 3–4 monthsUncooked whole poultry: 12 monthsUncooked poultry parts: 9 monthsThawing Defrost in the Fridge: The best way to defrost meat and poultry is in the refrigerator, which requires some advance planning. Smaller cuts can thaw overnight, while larger items may require a day or two. Defrost under Running Water: If you're not the plan-ahead type and want to speed up the thawing process, place meat or poultry in a leakproof plastic bag and submerge it in cold water, changing the water every 30 minutes to make sure it stays cold.Defrost in the Microwave: Thawing meat in the microwave is the quickest method but should be done with care. Freezing Cooked Meat and Poultry Cooked meat and poultry can safely and successfully be frozen for up to three months, and the same rules apply—proper wrapping is essential for preventing freezer burn and maintaining quality. Tips for Packaging Meat for Freezing. When repackaging, remove as many bones as possible. They take up freezer space and add air spaces where oxidation can occur.Place two layers of freezer paper or wrap between slices or patties of meat so they are easier to separate when frozen.Freezer containers can be used for ground beef, stew beef or others meats frozen into small portions.Remember, plastic wrap, foam meat trays, and convenience food dishes are one-time-use packaging.Tips for Refrigerator Safety: Do not open the refrigerator frequently, especially on warm humid days because this raises the temperature of the refrigerator.Clean the refrigerator regularly to cut down on food odours. Remove spoiled foods immediately to prevent decay from spreading to other foods.Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t drip onto other foods and cause cross-contamination.When thawing meat in the refrigerator meat should be placed on a plate or in a container to prevent juices from contaminating other foods.Use food stored in the refrigerator quickly. Don’t depend on maximum storage time.Keep uncooked, ground meat and poultry in the refrigerator only one or two days before cooking or freezing.Practice: “First In, First Out” Shingote is M. Tech. research scholar, College of Food Technology, VNMKV, Parbhani. Gaikwad is Ph.D. research scholar, College of Food Technology, VNMKV, Parbhani. They can be reached at  shingoteabhi27@gmail.com   This page allows you to send the current page to your friend. Your Friends Email ID: Your Email ID: Post Your Comment * Name :     *  Email :       Website :   Comments :           Captcha :  

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