Storage of Meats Poultry and Seafood

1 or 2 days in the fridge once it is soaked in lemon juice and not surrounded by anything else because then that turkey will give the other foods (salmonella).

Food left out of the refrigerator is okay to eat for about 2 hours. If the temperature is under 80 degrees. The longer a food stays in the danger zone the more risk you take eating that food. Foods should either be kept hot or kept cold before eating to be really safe.

Yes, but by refreezing you will negatively affect the cell structure of the meat because when the ice crystals in the meat expands it will rupture more cells. This will destroy the texture of the chicken. The second reason is because there are now larger water pockets in the meat from the first freeze these will greatly expand and rip through the cell membranes. And the third reason is increased chance in spoilage. Many people thaw meat on the counter and not in the refrigerator. As a result microorganisms have had a chance to start doing what they do best, and that's spoil the meat. When you refreeze and thaw again these microorganisms are just going to multiply again.

If the package says they are "fully cooked", then you could do that - although don't forget that it did come from a plant that handles raw chicken. If there is no mention of being fully cooked, then don't eat them without cooking. The process might have just set the breading and not cooked the meat.

Raw potatoes should NEVER be refrigerated, since doing so brings out all the sugars & starches. Cooked, however, may be stored in the fridge for no more than two days,making sure they are covered.

I am a chef.

This food will keep for about 4 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

Pork must be cooked to 145 degrees Fahrenheit because of reducing bacterial growth. The internal temperature of the pork must be a specific minimum temperature. There are parasites and bacteria that risk being ingested if the internal temperature is not high enough.

That depends whether or not any pathogenic microorganisms grew in the food overnight. It could be safe, but the risk is too great. No food safety person would ever recommend that it be eaten. Toss it out.

If frozen you can cook the beef at 400 degrees for 1 hour, then turn down the heat to 330. People have a tendency to cook their meats too fast. DO NOT SALT meat because it toughens it. You can marinade your beef or pork over night or first thing in the morning or instructions according to your recipe. Glazing pork or beef is usually done 15 - 20 minutes before taking out of the oven. When meat is frozen it cooks faster so you should gauge your cooking time to 15 mins., per pound.

Never leave raw meat out on the counter even if there is a cover over it. Always keep it in the refrigerator until you are ready to cook it.

Any leftover cooked meat can be frozen again.

Always smell your meat. Sound crazy? I do it all the time and so far have had to take two steaks, 3 pork roasts and one beef roast back to the store because it had a sour (rancid) smell to it. When in doubt throw it out or take it back to the store you bought it from. They have to give you your money back.

The safe answer is "No". But it may still be good. Fat in the stew tends to protect the meat. It could be thoroughly re-heated to boiling to minimize any germs, but then totally eaten and not allowed to stay out again. To be perfect safe, throw it out.

This food will keep for about 3 to 4 days in the refrigerator. Place the food in an air tight container for best results. It can later be transferred to the freezer for longer storage.

Raw meats do not last long in the refrigerator. Meats that are not going to be eaten in a few days should be frozen and not stored in the refrigerator.Place raw meats in freezer bags or paper or an airtight container.Then freeze them for up to 2 years.

Putting meat through a cook-freeze-thaw-reheat-refreeze cycle isn't generally going to result in a quality product and could present some food safety issues.

The only situation where this might work might be with cooked ground beef used in a sauce or chili - if all sanitation precautions are followed.

It can last a week and more. But after 2 or 3 days, the flavour or organoleptic properties, will deteriorate. If you wrap it with plastic film it will last longer and better (almost, no oxygen). At least, put it in a plastic container (less oxygen and less odours transfer to the rest)

Please try to close questions.

Meat.last... chicken, veal, cow, . cooked, raw, temperature....where?

Lets generalize: in the fridge, at 5ºC, 3 days.

But, recently, some old cows meet is kept 3 months, and up to1 year and more. In France & Argentina, in few cases. I ate a 120 days cow meat.

Absolutely. Otherwise there would be no need for the word "leftovers."

Generally, your senses help prevent you from eating anything unsafe.

Keep your food prep and storage areas clean, promptly refrigerate leftovers, and you'll be fine.

If something is left in the fridge too long, you won't need a PhD to identify it.

Generally, the rule of thumb is that nothing stays in the fridge for more than 10 days unless it is preserved or canned. By brined I would assume that they have a high concentrate of vinegar. In that case I would say around 21 days, as long as your fridge stays good and cold.

If it's packed in a vacuum sealed can, such as an Armour Star Ham, it will last an incredibly long time. The can is dated, but WW1 canned rations were opened not so long ago, and were as edible as the day they were packed - and this was with early 20th century canning methods which are inferior to today's! However, if the can is dented the canned food shouldn't be kept for long. Also, if the can is bloated it should be discarded immediately.

If you freeze a vacuum sealed ham (plastic wrapped and airtight) it should last at least a year if kept frozen below 10 degrees Fahrenheit - but below 0 degrees is ideal for the longest storage.

Meats are kept better in the freezer. Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container.

I have found that the flavor of leftover chicken goes downhill pretty quickly. It seems that the flavor of meat left on the bones stales more quickly than when the meat is cut off. For best flavor, stew the carcass as soon as possible. I like to use a crock pot. I can throw everything in the crock pot at night and its ready to work with in the morning.

well what you do is place backing soda over the top of the rabbit, but not to much to bother the taste of your meal....after that you squeeze fresh lemon over the backing soda and it shall stay fresh up to two weeks, hopefully

it will die in minutes where as a turkey already dead will last in the freezer for 3 months to 6 months...alternatively....look on the plastic bag the turkey came in and it will tell you.

Poultry will last up to a year in the freezer.

http://whatscookingamerica.net/Information/FreezerChart.htm

About 4 hour is the most however I would not leave out for that long for bacteria can start growing if you don't have your surface cleaned very well

Most foods should be safe for 3 - 5 days if stored in the refrigerator.

This food will keep for about 10 days in the refrigerator. Place the food in an air tight container for best results. It can later be blanched and transferred to the freezer for longer storage.

You most certainly can, but whether it is advisable depends upon it's state when it was 'out' and where it had previously have been 'in' - one presumes either a pressurised can or bottle or frozen or refrigerated.

Then it will depend on the character of the place it has been 'out' - including the temperature and whether it has been covered or exposed to a noxious atmosphere.

I understand that within the catering industry in Europe that food that has been at room temperature, say '15 - 20° Centigrade' is recommended to only be 'out' for a limited time of maybe 2 hours before it is consumed or put 'in' or discarded.