Storage of Meats Poultry and Seafood

If there's no bad smell, you won't know for sure. If the meat is past its expiration date or has been in the refrigerator over 3 or 4 days, it could be bad. Always remember the adage: If in doubt, throw it out.

raw meat lasts about 3 days in the fridge, smoked and air tight, probably 2 weeks tops, frozen, several months. cooked, probably 3 days tops.

You should keep foods out of the danger zone to prevent bacteria from forming on foods. Bacteria can form on foods in the danger zone after just an hour. The danger zone is under 145 degrees and over 45 degrees.

Cooked meat should be stored away from raw meat. If stored in the same fridge, have the cooked meat on a shelf about the raw meat. This is to prevent juices and blood from dripping onto cooked meat should the raw meat be on a higher shelf.

No. Usually skim milk is used to make regular ice cream.

Premium ice creams are made with full fat and heavy cream milk products.

If raw, 3 to 5 days, if cooked, the same.

I would say no just to be safe, I mean it probally wont hurt you but incase. or look at it and if its not frost bitten and it looks okay then it probally is okay.

Yes. If your raw beef is starting to turn grey or brown in spots, you can still eat it once it cooked properly. Make sure to cook it right away as it will not last too much longer. Restaurants will still cook meat like that and stores will still sell it if it is slightly or have spots of brown. If the meat is thoroughly grey or brown, then i would throw it out, as it's progressing well along to spoiling.

Pig large intestine which are located rigt below the small intestine. they are a really unhealthy heart attack food . to warn you before you buy the disgusting food they do have a horrible ............................ odor !

They do have expiration dates

As long as you cook the meat thoroughly (because it may take longer to cook than the veggies, depending on thickness), it should be safe.

the general rule is 20min per pound plus 20min, at 350F...so a 4.5lb chicken should stay in the oven for roughly 110 minutes (i just set the timer to 2 hours and baste often to prevent it drying out).

When meat is exposed to high heat, the outside of the meat is seared. This process "seals" the meat and helps in the retention of the natural moisture inside the meat. Without the searing the meat can dry out during cooking.

Chilling food doesn't actually stop the decomposition process - it simply slows it down. Food will still go bad, the same as it would if it were left out, albeit at a slower rate.

From past experience, I would say a week. I recommend removing the meat from the carcus and refrigerate what you think you will eat in the next few days. Freeze the remaining meat in freezer bags, a few days worth per bag.

Freeze the carcus to make delicious soup in the coming months. Don't forget to saute your vegetables before adding them to the soup to give them extra flavor.

It depends on what kind of food it is, and I have a question myself. Why do you need this information, and what in the world are you doing with your refrigerator door open? (just trying to do some humor.)

Meats do not last long in the refrigerator. Only about 3 to 4 days if it is raw. Then 1 to 2 days longer if cooked and placed in an airtight container. You should always cover meats when stored in the fridge.

This way the customer knows how fresh it is and when it expires.

For best taste, eat your commercially frozen turkey within 6 months. It will be safe to eat for much longer than that since pathogenic bacteria will not grow at proper freezer temperatures - although it may not be as tender and juicy. And this is assuming it has never been defrosted. The quality will also depend on how well the food has been wrapped.

Chemical changes - such as rancidity - can also occur over time in the freezer, making the meat inedible.

So the turkey could keep well for longer than 6 months or even a year, but there is no point to hanging onto it that long.

Alternatively, look on the plastic bag the turkey came in and it will tell you.

2 minutes per side is what I prefer on high heat.

Crab dip should not be kept unrefrigerated for more than four hours. It can last two to three days in the refrigerator.

My maximum would be three days, as long as the fishes eyes are still clear. It really depends on the actual temperature of the cooler of which they are kept. The bacteria in the stomach and the blood in the arteries are what ruins the fish. If the fish is covered above and below with ice and the temperature of the fish doesnt reach 40-45 degrees , maybe up to 5 or 6 days. If you can, at least gut the fish and remove the internal organs and the stomach contents to insure less bacterial growth. Add some salt to the fish to insure better sanitary storage, about 1 tablespoon of salt per pound of fish.

I would heat cooked pork, that was left out over night, for at least ten minutes in a 350 preheated oven. Cooked food that was left out over night should always be reheated or boiled before eating. Freda