Сколько хранится сушеное мясо: Сроки хранения сухих овощей и мяса / Я ищу ответ / НеПропаду

Заготовка сушёного мяса / Полевая кухня / НеПропаду В моей кочевой охотничье-командировочной жизни мне никогда (к счастью) не приходилось сталкиваться с нехваткой продуктов. Всегда находилась заветная банка тушёнки. Однако по мере осознания себя как выживальщика я начал постепенно озадачиваться различными аспектами хомячьих запасов.
Составив рацион «судного дня», определив для себя его продолжительность и сопоставив со сроками хранения традиционной формы обеспечения животными белка′ми, пришёл в уныние. Необходимый по моим расчётам запас тушёнки был весьма велик, и при таком размере обеспечить его ротацию до истечения срока хранения не представлялось возможным. К тому же банка с тушёнкой штука увесистая, почти наполовину состоящая из железа и воды, а их я вовсе и не собирался хранить. Да и при необходимости тащить запас на себе хотелось бы иметь что-то полегче.
Идея сублимации овладела мной, но в виду сложности технологии (возгонка воды вакуумированием из замороженного продукта) для домашнего использования оказалась не пригодной.

Закупка пробных партий сублимированных продуктов у пром.производителей тоже сильно не вдохновила: дорого, невкусно и занимает много место (пакеты заполнены азотом). Да и сроки хранения оказались вполне тушоночные. И решил я идти другим путём.
Сушёное (вяленое) мясо вполне доступно по цене (само мясо и соль/специи), технология сушки проста и доступна для домашнего применения. Осталась проблема с хранением, поскольку обезвоженное мясо весьма гигроскопично.
Решил я заготовку провакуумировать – благо оборудование (насос, манометры, шланги, щтуцера) у меня есть. В качестве тары для опытового хранения определил обычные стеклянные банки – ради удобства контроля внешнего состояния продукта. В дальнейшем в случае успеха хочу использовать пакеты из фольгированной вакуумной плёнки (но там надо вакуумный упаковщик покупать, б/у от 20 тыс руб).
Итак, сам процесс ничего интересного не представляет:
• Купили постную телятину, очистили от плёнок и жира, порезали на кубики ок.2х2х2 см (в общем как резалось)
• Немного посолили, поперчили (для того, чтобы можно было использовать в сухом виде, например к пиву) и положили тонким слоем на пергамент, застеленный на противень
• Выставили в духовке 50-60 градусов, приоткрыли дверцу и часов на 6-8 оставили. Периодически помешивали и проводили контрольные взвешивания. Часов через 5-6 от ровно одного заложенного на сушку килограмма мяса осталось примерно 450 грамм.
• Дальнейшая сушка результата практически не давала 1-1,5% в час. Когда вес достиг 410 г. и в течении часа не менялся, сушку остановили и приступили к консервированию.
Консервирование доставило несравненно больше проблем, чем сушка. Предварительно я изготовил из закаточной машинки крышку вакууматора (отмазал силиконом уплотнение по периметру для герметичного прилегания к крышке, нарезал резьбу для штуцера вакуумного насоса).



Процесс консервирования был уточнён во время работы:
• Засыпанное в простерилизованную банку предварительно взвешенное мясо (300 г ровно, больше в банку 0,5л не поместилось) закатывалось стерильной крышкой.
• В середине крышки наносился тонкий слой бактерицидного силикона, высыхал, и в центре крышки сквозь слой силикона пробивалось отверстие диаметром 3-4 мм.
• На отверстие накладывался кусочек жести ок. 2х2 см от такой же крышки, но только свеженамазанный силиконом снизу.
• На этот жестяной клапан накладывался кусочек ваты (как пружина для прижатия клапана к крышке на время вакуумации)
• Банка, закрученная крышкой, с жестяным просиликоненным клапаном и ваткой на нём накрывалась «крышкой вакууматора» с подключенным вак.насосом. Крышка прижималась, насос включался.
Дальше всё происходило без затей – насос откачивал воздух над крышкой банки, воздух из самой банки выходил, приподнимая клапан. Когда давление остановилось на отметке «-1 атм» компрессор был выключен, краны перекрыты и система оставлена на час для контроля герметичности. За это время жестяной клапан под собственным весом и давлением ватки прилип к крышке. После резкой подачи атмосферного давления под крышку вакууматора клапан оказался прижат к крышке, ещё не засохший силикон выступил по краям. После этого клапан был обмазан силиконом дополнительно.

Банка взвешивалась, вес нетто записан на банке для контроля герметичности.
Оставшееся сушёное мясо (немного более 100 г) было замочено на неск часов и пушено на рагу с овощами. Честно говоря – жестковато. И не так вкусно как настоящее мясо, но вполне съедобно. Если решу с лавсановой упаковкой – можно брать на выходы. А уж для НЕ СКАЖУ КАКОГО СЛУЧАЯ – и вовсе хорошо. Кстати – малая жменька «сухариков» не плохо ушла под пиво (соли маловато).
В последующем я закатал по той же технологии две литровые банки индюшатины (грудки). Почти по 2 кг свежего мяса улеглось в банку. Но индюк усох значительно сильнее коровы – на 70% против 58%.


Банки хранятся на открытом балконе в тёмном месте. Пока менее года. Температура от -30 до +30. Изменений веса и внешнего вида не замечено. Подержу ещё пару лет, если всё будет нормально — заготовлю в расчётном объёме.

Мясо в поход для лентяев — Risk.ru

Зацепился глазом за статью о сушёном мясе, и решил добавить своих 5 копеек.
2 рецепта- один наипростейший, второй совсем для разгильдяев
Первый:
• Берем куриные грудки (но можно и другое мясо, просто грудки дешевле и с ними меньше возни)
• Утром вываливаем их с лотка в миску и засыпаем солью (пофиг сколько, самая обычная каменная соль).
• Вечером достаём и моем (оптимально часов 8, если передержать будут очень солёные)
• Обсушиваем чем не жалко, и натираем специями с чесноком (на ваш вкус, или у кого что есть)
• Ставим в холодильник промариноваться (сутки-двое)
• Выкладываем на «газетке» на батарею, или вешаем в сухом вентилируемом месте летом, и даём подвялиться.
• Когда мясо приобрело товарный вид, и стало вызывать неудержимый аппетит, стараемся не съесть его( сейчас оно наиболее аппетитно выглядит и приятно по органолептическим свойствам), а порезать тонкой соломкой ( вот это уже конечно кропотливый процесс не для лентяев. и чем тоньше вы его нарежете, тем удобнее его будет употреблять)
Внимание! Если вы поленитесь и нарежете его кубиками, со временем они превратятся в камень, и употреблять их придётся с молотком.
• Далее, до поры до времени забываете то, что у вас получилось на газетке на подоконнике (лучше иногда ворошить) и оберегаете от мух (но они особого интереса и не проявляют) и домашних.
• Когда решили, что готово, ссыпаете в пакетик из-под кофе, и отправляете в запасы.

Этому уж пару лет
Такое мясо не только значительно уменьшается в весе, но и максимально сохраняет все питательные свойства. Хорошо подсушенное оно не портится наверно совсем. Если достаточно тонко порезано, распаривается при заваривании сублимированного гарнира и служит одновременно приправой. Только не забывайте делать поправку на соль, если вы задержались с промывкой или не учли, что в приправах была соль, мясо может получиться сильносолёным. Если вы схалявили с нарезкой такой продукт годится больше под варку или зубы проверить.

Второй:
• Берёте в магазине готовые сырокопчёные куриные грудки, или карпаччо (тут, конечно, можно взять любое вяленное мясо, но это экономически не выгодно, а грудки кур не многим дороже сырых)

• Нарезаете максимально тонко
• Сушите на «газетке»
Такое мясо и с магазина неплохо хранится, как-то забыл его на месяц в аэробоксе, а потом употребили с хлебушком без всяких последствий. Но если подсушить уверенность что не испортится возрастает, а вес уменьшится(пропорционально)

Кстати, зип пакетики из-под кофе и т.п. очень удобные транспортные ёмкости. Я рассыпаю по ним всё. Вообще кроме мяса сублиматами на поход можно затариться в любом ближайшем супермаркете. Там и соломка рыбы на развес, и овощи сушеные всякие, и хлопья гречки, риса и картофеля, кускус, мюсли (употребляю с гейнером -вообще атом), и в диетических отделах можно найти всякие интересности типа, например льняной и конопляной каши.

90000 How much meat is safe to eat? 90001 90002 The latest research from the World Health Organisation (WHO) states that processed meats can increase your risk of cancer and red meat probably poses a risk too. So is meat yet another food to avoid? The short answer to this is no, it does not have to be, it’s all about quality and quantity … 90003 90004 The health benefits of meat 90005 90002 Meat is an excellent source of protein and provides many important vitamins and minerals, which our body needs to grow and work.Red meat, such as lamb, beef, pork and venison, is a rich source of iron and is important in preventing the condition anaemia. Eating red meat once or twice a week can fit into a healthy diet, especially for toddlers and women of reproductive age. Lean meats, such as chicken and turkey, are lean options and can play a role in maintaining a healthy weight. In addition, the high protein content may help control appetite and keep you ‘fuller for longer’. 90003 90004 What is processed meat? 90005 90002 However, processed meat is a different story.This refers to any meat that is preserved by smoking, curing, salting or adding preservatives. Bacon, sausages, salami, ham and pâtés are all examples of processed meats. These foods are often high in both saturated fat and salt and provide very little in the way of vitamins and minerals. 90003 90002 90013 90003 90004 How much is safe to eat? 90005 90002 Recent research found that people eating around 76g of red and processed meat a day had an increased risk of developing bowel cancer compared to those who ate about 21g a day.90003 90002 The NHS recommends that those who regularly eat more than 90g of red or processed meat each day should reduce this in light of the possible associations with colon cancer risk. It’s also best to reduce your intake of processed meats where possible. 90003 90002 To put these portion sizes into context: 90003 90002 Two thin slices of roast beef = 60g 90003 90002 One pork sausage = 50g 90003 90002 One portion Bolognese sauce = 60g 90003 90002 One lamb chop = 70g 90003 90002 One slice ham = 25g 90003 90002 5oz minute steak = 80g 90003 90002 If you’re eating more than this, cutting down is not as hard as you may think.Making small swaps to your diet can help without making radical changes. Aim to have red meat just once or twice a week and swap processed meats for lentils, chickpeas, kidney beans, peas, butter beans, baked beans or haricot beans. These are less expensive, high in fibre and lower in fat. Swap lamb or beef mince for turkey or vegetarian mince in spaghetti Bolognese, lasagne and chilli con carne. Introduce more white fish such as cod, coley and haddock. Aim to have oily fish such as mackerel, herring, sardines and salmon once a week.These are great sources of healthy omega-3 oils. 90003 90004 So can I still eat a bacon sandwich? 90005 90002 If you eat a bacon sandwich once a month, then there’s no need to worry. A healthy, balanced diet can include protein from meat, as well as from non-animal sources such as beans and pulses. Moderation is the key. 90003 90004 10 ways to cut down on meat 90005 90002 90044 90003 90002 1. Build meals around vegetables and add a little meat in, rather than the other way around. For example, reduce the amount of meat in stews and curries, and bulk up with extra vegetables, pulses and grains.90003 90002 2. Use vegetables with a ‘meaty’ quality, such as mushrooms and aubergines. 90003 90002 3. After soaking dried mushrooms (such as porcini and shiitake) in hot water, save the soaking liquid to use in stocks to add a ‘meaty’ flavour. 90003 90002 4. Devise a way of curbing your meat intake that works for you. For example, consider eating meat only on weekends, or restricting meat to one meal per day. 90003 90002 5. Buy meat less frequently but make it the best quality you can afford.90003 90002 6. Opt for Indian, Middle Eastern or South-East Asian veg dishes that use loads of spices and herbs — you’re less likely to notice the absence of meat. 90003 90002 7. Add cheese! Simple roasted vegetables taste amazing sprinkled with a strong cheese, such as mature cheddar, towards the end of the cooking time. 90003 90002 8. In sandwiches, swap salami, ham or other processed meats with canned tuna, sardines or mackerel, or use roast chicken. 90003 90002 9. If you love bacon, fry one rasher until crisp, chop into pieces and add to a salad, omelette or pasta dish.90003 90002 10. Have one sausage and one bacon rasher, instead of two of each, in your full English breakfast — add another egg and extra beans if you’re hungry. 90003 90004 Read more 90005 90002 What does 70g of red or processed meat look like? 90069 What is a plant-based diet? 90069 Is bacon bad for you? 90069 What is a flexitarian diet? 90003 90073 90002 90075 This article was last reviewed on 9th October 2019. 90076 90003 90002 90075 Emer Delaney BSc (Hons), RD has an honours degree in Human Nutrition and Dietetics from the University of Ulster.She has worked as a dietitian in some of London’s top teaching hospitals and is currently based in Chelsea. 90076 90003 90002 90075 All health content on bbcgoodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.90076 90003.90000 How Long Does Dehydrated Meat Last? 90001 4 90002 The process of dehydration makes it easier for the user to store various different types of meat especially if you wish to carry dehydrated food for short trips like camping or hiking. This is primarily for the reason that it is not only a great and preferred way to store meat but also dehydrating the meat reduces the bulk and volume of the meat thereby making it all the more compact and eliminating or reducing the moisture content to minimal level possible , which is the main cause of meat spoilage.Dehydrating meat is actually a way to preserve meat; however only dehydrating alone is not enough to safely preserve your meat. 90003 90002 Proper storage of the dehydrated meat also plays a significantly important role to make your dried meat last longer and remain safe for consumption. This requires placing the dehydrated meat in appropriate containers, for a specified period time. This ensures that your dehydrated meat will remain free from mold development and bacterial contamination and therefore could be prevented from early spoilage.Hence it is as equally important to store meat properly as it is to dehydrate it. 90003 90006 How Long Dehydrated Meat Last’s? 90007 90008 90009 The dehydrated meat should be predominantly consumed within two to three months of its preparation. However, it is recommended that in case if the dried meat is not consumed post 1 month of preparation, it should be stored in a refrigerator to ensure the freshness and prevent spoilage. 90010 90009 The dehydrated meat stays fresh and can be consumed safely for up to a maximum of six months after its preparation, if it is properly stored in the freezer.90010 90009 Homemade jerky remains good for up to 1 to 2 months. However if you want to prolong the shelf life of your jerky beyond 1 to 2 months, then you can store it in the refrigerator. Storing homemade jerky in the freeze helps it remains good for a period of up to 6 months. However, freezing can change the taste of jerky. It would be a better choice to make smaller batches and consume them within a month or two, rather than opting for making a big batch and having to store high quantity of jerky at once.90010 90015 90002 Below are some methods and hacks that will help you increase the shelf life of your dehydrated meat. 90003 90006 Recommended Dehydrating Process for Meat to Last Longer 90007 90002 Dehydrating meat means removing the maximum amount of water content from the meat. The best part about dehydrating meat is that the removal of water does not negatively impact the nutritional value or content of the meat. However doing so increases the shelf life of meat without the need of refrigeration.This is predominantly because of the fact that bacteria, mold or any other forms of microbes require water to thrive and multiply. When the meat has undergone dehydration, this makes the dried meat less vulnerable to contamination that can lead to its spoilage making them hazardous to eat and adversely impact your healt 90003.90000 How To Tell If Meat Is Spoiled 90001 90002 90003 Food-transmitted diseases such as E-coli or salmonella are responsible for millions of cases of food poisoning every year. The majority of these cases are the result of eating meat that has gone bad. It’s fundamental to 90004 store meat correctly 90005, as the possibility of getting ill due to food-transmitted diseases increases substantially the older the meat becomes. 90006 90003 Knowing 90004 how to tell if meat is spoiled 90005 can help you prevent experiencing the awful effects of food poisoning.At oneHOWTO and we’ll share our best tips. We do this by looking at different types of meat and dispelling some myths about what is and is not edible. 90006 90011 Expiry date 90012 90003 Before buying any kind of meat, check the sell by or expiry date on the package. If the meat has 90004 passed its expiry date 90005, do not buy it. It does not matter how low the price may be. If the package does not have an expiry date, batch and date of packaging, do not buy it for safety reasons. The best you can do is to choose completely fresh meat instead.90006 90003 Some may tell you that sell by dates are just a guideline. It is true that some meat will still be edible if it has gone past its sell by date. However, the risk of getting food poisoning is not worth the gamble. This is particularly so if the meat has been opened before this date. It is always best to err on the side of caution when wondering if meat has gone bad. 90006 90019 90011 Is meat bad if it has changed color? 90012 90003 One of the important factors in 90004 telling if meat is bad 90005 is to know what type of meat we are talking about.We are talking about all types of meat, such as beef, pork, lamb, venison, duck, chicken and turkey. Some may claim the latter three are poultry and not meat, but here they are all included in the same category. As these different types of meat have different properties, they will also be different colors. Even different parts of the same animal will have different colors. 90006 90003 A study from 2016 shows the importance of looking at meat to tell if it has gone bad. They showed that we need our visual stimuli to make a quick assessment over whether food has gone bad 90027 [1] 90028.However, since we no longer have as close a relationship to food as we once had (due to the commercialization of food in general), we may not maintain as keen a discernment when it comes to looking at food alone. 90006 90003 Here are some of the different types of meat and their appearance to help you know what fresh meat can look like: 90006 90032 90033 90004 Chicken 90005: raw chicken can be a range of colors. Sometimes it can be a pale white with even a bluish tone, other times it can be slightly yellow.This will depend on different factors such as the breed of chicken, method of farming and feed. Corn fed chickens tend to take on the aforementioned yellow color. 90036 90037 90032 90033 90004 Beef 90005: this will depend on the cut, but mostly beef will be some shade of red. A prime cut such as a fillet will likely be redder than other cuts and the white fatty marbling will have an effect also. Veal is young beef and it is noted for its paler pink color. 90036 90037 90032 90033 90004 Pork 90005: some pork is a similar color to veal, such as the loin.Bacon is a pork product and this one is also a pink color. 90036 90037 90032 90033 90004 Venison 90005: similar to beef, venison should be a brownish dark red color. This is usually even darker than beef, although it will depend on the cut. 90036 90037 90032 90033 90004 Duck 90005: although poultry, raw duck breast is actually another type of red meat. It will be similar color as beef, but will have a skin on it which is similar color to chicken skin. 90036 90037 90032 90033 90004 Lamb 90005: lamb is also considered a red meat and should be a deep cherry red color, similar to beef.90036 90037 90003 However, just because meat has changed color slightly, does not mean it has gone off. Beef which has been opened to the air becomes exposed to oxygen. When beef meat oxidizes, it will turn slightly brown or gray. This does not mean it has become spoiled. It is only when bacteria are allowed to activate that the meat will be considered bad. As chicken can come in various types, it can be difficult to tell from color alone. This is why we nee more conclusive ways to tell if meat is bad.90006 90070 90011 Smell of raw meat 90012 90003 90004 Smell the meat 90005. This is probably the easiest way to know if meat is spoiled or still good. Whatever the type of meat, if it smells off and horrible, it’s not good to eat. The smell of spoiled meat is putrid, sharp and unmistakable. 90006 90003 You can find 90004 minced meat 90005 in the shops that may look fresh, but has a slight smell. This could mean that the meat has started to go bad or carbon monoxide has been used during its packaging to maintain its red color even after it’s gone bad.In any case, you should not take the risk. 90006 90003 Free-range 90004 poultry meat 90005 has a more distinctive smell when it goes bad — a putrid smell that should stop you from eating it, even if you have a stomach made of steel. This smell is due to the gases produced as bacteria deteriorate the meat. 90006 90085 90011 The texture of the meat can tell if it is spoiled 90012 90003 Take your time to 90004 take a closer look at the meat 90005. Meat gone bad can usually have a slimy texture, which is a sign that bacteria have started to multiply on its surface.When meat is spoiled, especially if it’s poultry, it can also be sticky. If you see any kind of strange element on the meat or if it has black or green areas, it means fungus has started to grow. 90006 90003 Again, there is a difference between certain meat changing color and changing texture. Meat which has been refrigerated will be firmer, becoming a little softer when it reaches room temperature. Offal (intestines, liver, kidneys, etc.) will naturally be a little slimy, but this does not mean it has gone bad.90006 90011 Does it matter how the meat is processed? 90012 90003 If you have food which has been processed or cooked, then this will have a bearing on its texture and odor. Cooked meat will last longer, but it can still go off. However, the 90004 texture 90005 may stay relatively the same and the type of dish it is served in will affect it. For example, if you have cooked beef in a tomato sauce, then the color will take on the hue of the tomatoes. This is why it is best to work out when the meat expires.If we rely on smell alone to tell if cooked food is bad, we can get confused by the smell of other ingredients. 90006 90003 Some people might want to know 90004 how to tell if dried meat is spoiled 90005. Meat drying is a process of preservation, meaning meat can last much longer before it does bad. To tell if dried meat has gone bad, you should handle it and smell it. If any moisture has entered the meat, it will likely turn rotten. Smell is a good indicator with dried meat. If it smells in any way off, then it is not worth the risk.Remember much dried meat might be spiced, so ensure you can tell the difference between this and meat that has gone off. 90006 90003 90004 Minced meat 90005, if it is still raw, will behave similarly to cuts of meat. Give it a smell and look at the texture. Minced beef might still be a little pink in the middle when cooked, even if it is well done. It can turn a little brown when oxidized, but this does not mean it is gone bad. You should remember that you should cover meat again once you open it, otherwise it can go off more quickly.90006 90108 90011 How to store meat to keep it fresh 90012 90003 To prevent meat going bad and losing its original nutritional properties, it will be necessary to take security measures so the meat maintains its properties and is 90004 stored in a perfect state 90005. 90006 90003 If you’ve 90004 checked the meat 90005 is in good state and that you can eat it without risks, you can make incredible meatballs, cook the meat or have a barbecue with friends. 90006 90003 However, if you are presented with cooked meat and want to know if it’s spoiled you should look for slimy chunks of meat too: this is your best indicator that the meat you are eating is bad.Cut the meat to take a look at the inside to check for funny spots as you would with uncooked meat. 90006 90003 Now that you know how to detect it, take a look at what happens if you eat meat that has gone bad. 90006 90123 90011 Are there any other ways to tell if meat is spoiled? 90012 90003 Finally, a recent study has proposed a more automated way of 90004 telling if meat has gone bad 90005. This feeds in all of the information about spoiled meat to a program which can further the «classification accuracy and speed of operation by selecting more appropriate features in the preprocessing step» 90027 [2] 90028.It does this by creating an electronic ‘nose’ which is able to detect the smells of rotten meat to a minute degree. Perhaps we have lost certain innate skills by losing touch with how we interact with our food. However, this does not mean we can not still find a solution. 90006 90003 If you want to know if other types of food are spoiled, at oneHOWTO we have plenty of articles that will help you: 90006 90003 If you want to read similar articles to 90004 How To Tell If Meat Is Spoiled 90005, we recommend you visit our Food & drink category.90006 90003 Tips 90006 90032 90033 Leaving the meat in a freezer for too long will not spoil the product, but will alter its color and will get rid of the meat’s nutrients. Cooking frozen meat can usually give it a sour and dry taste. 90036 90033 Undercooked meat can cause the same dangers in human beings as meat gone bad, no matter how fresh it may be. Cook your meat well to reduce probabilities of getting food poisoning to a minimum. 90036 90033 Do not trust the expiry date in the shop where you’ve bought the meat as an indicator of how fresh it is, as dates are easy to change.Use your senses (including common sense) to decide if meat is fresh or it’s gone bad. 90036 90037 90003 References 90006 .90000 Meat in your diet — NHS 90001 90002 90003 Meat is a good source of protein, vitamins and minerals in your diet. However, if you currently eat more than 90g (cooked weight) of red and processed meat a day, the Department of Health advises that you cut down to 70g, which is the average daily consumption in the UK. 90004 90005 90002 Making healthier choices can help you eat meat as part of a healthy, balanced diet. But some meats are high in saturated fat, which can raise blood cholesterol levels.90005 90002 If you eat a lot of red and processed meat, it is recommended that you cut down as there is likely to be a link between red and processed meat and bowel cancer. 90005 90002 Meats such as chicken, pork, lamb and beef are all rich in protein. A balanced diet can include protein from meat, as well as from non-animal sources such as beans and pulses. 90005 90002 Red meat provides us with iron, and meat is also one of the main sources of vitamin B12. 90005 90002 Food hygiene is important when storing, preparing and cooking meat.90005 90016 Meat and saturated fat 90017 90002 Some meats are high in fat, especially saturated fat. Eating a lot of saturated fat can raise cholesterol levels in the blood, and having high cholesterol raises your risk of heart disease. 90005 90002 The type of meat product you choose and how you cook it can make a big difference to the saturated fat content. 90005 90016 Make healthier choices when buying meat 90017 90002 When buying meat, go for the leanest option.As a rule, the more white you can see on meat, the more fat it contains. For example, back bacon contains less fat than streaky bacon. 90005 90002 These tips can help you buy healthier options: 90005 90028 90029 ask your butcher for a lean cut 90030 90029 if you’re buying pre-packed meat, check the nutrition label to see how much fat it contains and compare products 90030 90029 go for turkey and chicken without the skin as these are lower in fat (or remove the skin before cooking) 90030 90029 try to limit processed meat products such as sausages, salami, pâté and beefburgers, because these are generally high in fat — they are often high in salt, too 90030 90029 try to limit meat products in pastry, such as pies and sausage rolls, because they are often high in fat and salt 90030 90039 90016 Cut down on fat when cooking meat 90017 90002 Cut off any visible fat and skin before cooking — crackling and poultry skin are much higher in fat than the meat itself.90005 90002 Here are some other ways to reduce fat when cooking meat: 90005 90028 90029 Grill meat, rather than frying — trimmed pork chops that have been grilled contain around one-third the fat of roasted untrimmed chops, while a lean grilled rump steak contains about half the fat of fried rump steak with the fat and fried chicken breast in breadcrumbs contains nearly 6 times as much fat as chicken breast grilled without the skin 90030 90029 do not add extra fat or oil when cooking meat 90030 90029 roast meat on a metal rack above a roasting tin so the fat can run off 90030 90029 try using smaller quantities of meat and more vegetables, pulses and starchy foods in dishes such as stews, curries and casseroles 90030 90039 90016 How much red and processed meat should we eat? 90017 90002 Red meat (such as beef, lamb and pork) can form part of a healthy diet.But eating a lot of red and processed meat probably increases your risk of bowel (colorectal) cancer. 90005 90002 Processed meat refers to meat that has been preserved by smoking, curing, salting or adding preservatives. This includes sausages, bacon, ham, salami and pâtés. 90005 90002 If you currently eat more than 90g (cooked weight) of red and processed meat a day, the Department of Health advises that you cut down to 70g, which is the average daily consumption in the UK. 90005 90002 Ninety grams is equivalent to around three thinly cut slices of beef, lamb or pork, where each slice is about the size of half a piece of sliced ​​bread.A cooked breakfast containing two typical British sausages and two rashers of bacon is equivalent to 130g. 90005 90002 For more information, read Red meat and bowel cancer risk. 90005 90016 Storing meat safely 90017 90002 It’s important to store and prepare meat safely to stop bacteria from spreading and to avoid food poisoning: 90005 90028 90029 store raw meat or raw poultry in clean sealed containers on the bottom shelf of the fridge, so the meat can not touch or drip onto other food 90030 90029 follow any storage instructions on the label and do not eat meat after its «use by» date 90030 90029 if you cook meat that you’re not going to eat straight away, cool it as quickly as possible and then put it in the fridge or freezer — remember to keep cooked meat separate from raw meat 90030 90029 always thoroughly clean plates, utensils, surfaces and hands straight away after they have touched raw or thawing meat to stop bacteria from spreading 90030 90039 90082 Freezing meat safely 90083 90002 It’s safe to freeze raw meat providing that you: 90005 90028 90029 freeze it before the «use by» date 90030 90029 follow any freezing or thawing instructions on the label 90030 90029 cook the meat straight away if you defrost it in a microwave.If you want to defrost meat and cook it later, thaw it in a fridge so that it does not get too warm 90030 90029 use the meat within two days of defrosting. It will go off in the same way as fresh meat 90030 90029 cook food until it’s steaming hot all the way through 90030 90039 90002 When meat thaws, liquid can come out of it. This liquid will spread bacteria to any food, plates or surfaces that it touches. Keep the meat in a sealed container at the bottom of the fridge so that it can not touch or drip onto other foods.90005 90002 If you defrost raw meat and then cook it thoroughly, you can freeze it again. But never reheat meat or any other food more than once as this could lead to food poisoning. 90005 90002 There is more information about how to freeze foods safely in Food safety. 90005 90082 Cooking meat safely 90083 90002 Some people wash meat before they cook it, but this actually increases your risk of food poisoning, because the water droplets splash onto surfaces and can contaminate them with bacteria.For this reason, it’s best not to wash meat. 90005 90002 It’s important to prepare and cook meat properly. Cooking meat properly ensures that harmful bacteria on the meat are killed. If meat is not cooked all the way through, these bacteria may cause food poisoning. 90005 90002 Bacteria and viruses can be found all the way through certain meat. This means you need to cook these sorts of meat all the way through. When meat is cooked all the way through, its juices run clear and there is no pink or red meat left inside.90005 90002 Meats that you should cook all the way through are: 90005 90028 90029 poultry and game, such as chicken, turkey, duck and goose, including liver 90030 90029 pork 90030 90029 offal, including liver 90030 90029 burgers and sausages 90030 90029 kebabs 90030 90029 rolled joints of meat 90030 90039 90002 You can eat whole cuts of beef or lamb when they are pink inside — or «rare» — as long as they are cooked on the outside. This is because any bacteria are generally on the outside of the meat.90005 90002 These meats include: 90005 90016 Liver and liver products 90017 90002 Liver and liver products, such as liver pâté and liver sausage, are a good source of iron, as well as being a rich source of vitamin A. 90005 90002 You should be able to get all the vitamin A you need from your daily diet. Adults need: 90005 90028 90029 700 micrograms of vitamin A per day for men 90030 90029 600 micrograms of vitamin A per day for women 90030 90039 90002 However, because they are such a rich source of vitamin A, we should be careful not to eat too much liver and liver product foods.Over the years, a harmful level of vitamin A can build up in the body. This is because the body stores any vitamin A it does not use for future use, which means you do not need to consume it every day. 90005 90002 Having too much vitamin A — more than 1.5mg of vitamin A per day from food and supplements — over many years may make your bones more likely to fracture when you are older. 90005 90002 People who eat liver or liver pâté once a week may be having more than an average of 1.5mg of vitamin A per day.If you eat liver or liver products every week, you may want to consider cutting back or not eating them as often. Also, avoid taking any supplements that contain vitamin A and fish liver oils, which are also high in vitamin A. 90005 90002 Women who have been through the menopause, and older men, should avoid having more than 1.5mg of vitamin A per week from food and supplements. 90005 90002 This means not eating liver and liver products more than once a week, or having smaller portions. It also means not taking any supplements containing vitamin A, including fish liver oil, if they do eat liver once a week.This is because older people are at a higher risk of bone fracture. 90005 90002 Pregnant women should avoid vitamin A supplements and liver and liver products. 90005 90016 Eating meat when you’re pregnant 90017 90002 Meat can generally be part of a pregnant woman’s diet. However, pregnant women should avoid: 90005 90028 90029 raw and undercooked meat because of the risk of toxoplasmosis — make sure any meat you eat is well cooked before eating 90030 90029 pâté of all types, including vegetable pâté — they can contain listeria, a type of bacteria that could harm your unborn baby 90030 90029 liver and liver products — these foods are very high in vitamin A, and too much vitamin A can harm the unborn child 90030 90039 90002 Read more in the Pregnancy and baby guide: foods to avoid.90005 90002 Page last reviewed: 24 May 2018 90171 Next review due: 24 May 2021 90005 .