How long can chilled meat be left...

Posted by dazed (901 days ago)

...in the fridge (not freezer) before it goes bad? e.g. chilled pork chops?

(I am based in Hong Kong)

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Posted by sub (891 days ago)

Depends how fresh it was when you bought it. Usually 2 to 3 days safe, 4 days probably OK (you can smell if it goes). If marinated, longer is OK.

Whenever in doubt as to when you will use fresh meat, pop it in the freezer when you bring it home, it really doesn't take long to defrost, you can leave overnight in the fridge. If in a hurry, cover well with a plastic bag/wrap (no holes) and put in a bowl of cool water(Not hot, it will cook the meat) , it will defrost very quickly - take care not to leave it out too long.

I only ever leave meat in the fridge if I am certain I will use within 2 days.

(I am based in Guangzhou)

Posted by Witley (882 days ago)

This is only sort of on the subject, but it's got me wondering...

I know we're advised not to re-freeze food that has previously been frozen, but why exactly is that and would it be hazardous to health if we popped that packet of 'this product has been previously frozen' pork chops/salmon fillet from Wellcome/P&S in the freezer on the day of purchase? Any food scientists out there who can advise??

(I am based in Hong Kong)

Posted by raincatcher (882 days ago)

If in doubt, go to:

http://lancaster.unl.edu/food/foodsafety.htm
http://hgic.clemson.edu/factsheets/HGIC3520.htm

(I am based in Hong Kong)

Posted by hkkm (882 days ago)

I generally refreeze the chilled meat/fish that I get from P&S/Wellcome, and haven't had any problems yet. I think there is a slightly greater risk of nasties growing in it, particularly if it has been a while since it has been thawed out, and it probably loses a bit in the way of quality, but generally it's OK.

(I am based in Hong Kong)

Posted by jerrymclean (840 days ago)

also, if it's Red meat or Gamey meat, freezing the meet or re-freezing acts as a natural tenderizer, as the cells in the meet breakdown through the freezing process thus you end up with nice tender meat........better than beating the thing to a pulp......!
Oh, and final note, bright red meat ain't as good as dark red meat.....dark means more broken down, thus more tender...bright can mean
a)colouring.....nasty..
b)too young and thus tough...!

(I am based in Hong Kong)