Minced meat is a versatile ingredient that can be used to make hamburgers, meat tacos (a Mexican dish), spaghetti sauce, and so on. If you're unsure whether the minced meat in the refrigerator is still good or not, you can check it in a few easy ways to find out its condition. Remember, never eat rotten meat!
Step
Method 1 of 2: Checking Minced Meat
Step 1. Check if the color of the meat turns brown or dull gray
Fresh meat is bright red in color, although there may be brown spots in the center because it was taken from several parts of the cow. The longer it is stored, the more gray the ground beef will be. Discard the minced meat if it is gray, not red or brown.
Packaged minced meat will turn brown on the inside because oxygen can't reach the center
Step 2. Smell the minced meat to see if it has a sour smell
Fresh meat will have a slight odor, but meat that is starting to rot will give off a foul or sour smell. The smell comes from the gas created by the bacteria present in the meat. Do not consume it if you smell a strong odor.
Many foodborne disease-causing bacteria (such as salmonella) are odorless, and can be found in fresh meat. Always cook the beef until it's cooked to kill the bacteria. If you have any doubts about the condition of the meat and don't want to eat it, throw it away
Step 3. Touch the meat if it feels slimy
Squeeze the meat with your fingers to check for density. Fresh meat will break easily on the fingers and separate into several pieces. If the meat feels sticky or has a slimy texture, it is most likely rotten.
Wash your hands before and after handling raw meat so you don't spread bacteria or contaminate the meat
Step 4. Check the package of minced meat to see the date of sale
Raw minced meat is safe to use only 1 or 2 days after the recommended sell-bay date. Check the calendar to see how long you've been buying it for. Discard the meat is also past the recommended time.
Method 2 of 2: Storing Minced Meat Properly
Step 1. Store the uncooked minced meat in the refrigerator at 4 °C or less
If you want to cook it immediately, store the meat in the refrigerator. Meat that is left at room temperature will begin to be attacked by harmful bacteria within 2 hours. Never leave meat at room temperature for more than 2 hours, or more than 1 hour if it is over 32°C.
If you don't want to cook it right away, freeze it
Step 2. Cook the minced meat within 2 days from the date of sale
If you keep it in the refrigerator all the time, the meat will stay fresh and safe to use for up to 2 days after the date on the package. Be sure to use minced meat immediately after buying it so it doesn't go to waste.
Step 3. Store raw meat in the freezer for up to 4 months
Place the meat in a freezer-safe plastic container and write the date of purchase listed on the package. Remove all air before you seal the plastic bag tightly to save space in the freezer.
You may notice some white freezer spots on the meat after a few months have passed. You can discard this section if the area is only small. If there are a lot of them, just throw away the meat
Step 4. Defrost frozen meat by placing it in the refrigerator or sink filled with cold water
Transfer frozen meat to the refrigerator for 1 to 2 days before using it to de-freeze. If you are using a sink, soak the meat in a sink filled with cold water. Change the water every 30 minutes until the freeze is completely gone.
- Meat thawed with water should be cooked immediately.
- Do not let the meat thaw at room temperature.
- Meat can be thawed in the microwave, but must be cooked immediately after thawing to avoid contamination.
Step 5. Cook the minced meat to 71 °C before you store or consume it
The only way to get rid of the natural bacteria present in meat is to cook it thoroughly. Check the temperature on the inside of the meat with a meat thermometer as you cook it.
Step 6. Store the cooked meat in the refrigerator or freezer
Cooked minced meat can be safely stored in the refrigerator for up to 7 days before it starts to rot. You can also store it for up to 8 months in the freezer. Make sure you put it in an airtight container!
Warning
- Always cook the meat until it reaches an internal temperature of 71 °C.
- Store cold food below 4 °C and hot food above 60 °C. Conditions between these two temperature ranges constitute the "Danger Zone" because bacteria can thrive.
- Wash your hands after handling raw meat to avoid contaminating the surface.
