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The Principles Of Storage Of Different Types Of Meat

Many types of bacteria can grow on animal products, so it’s important to safely handle and store all types of meat. However, the different rules for handling different types of meat can be confusing. It may be perfectly safe to eat some meat a week after it was prepared or to freeze it for later. Other types should be thrown away after only a few days.

Safety issues are associated with everything you may eat. A healthy kitchen depends on your knowledge of safe cooking and storage practices.

Selecting meat

Never buy meat that’s past the expiration or sell-by date. Also, buy meats at the store after you’ve found all your other items to decrease the time the meat is out of refrigeration.

Follow these specific guidelines when selecting certain meats:

  • Avoid any poultry that looks faded, has a strong odor, or feels tough or slimy.
  • Avoid any fish that’s faded or discolored, has squishy or slimy flesh, and has a strong fishy or ammonia-like odor.
  • Avoid any meat that’s in damaged, leaking, or torn packages, as it’s likely been exposed to the air and harmful bacteria.

Handling meat

Wash your hands frequently when preparing any type of meat, fish, or poultry. Bacteria can quickly spread between your hands and meat. Always wash your hands with soap and water for at least 20 seconds before and after handling meat, whether it’s raw or cooked.

Because bacteria can spread easily, prepare the meat on a surface that’s separate from all other cooking materials. Keep vegetables and other ingredients away from meat, especially if you aren’t cooking them together in the same dish.

Try to use separate cutting boards, clean all cooking utensils after they touch raw meat, and use different utensils to serve food after you’ve prepared it.

Storing meat

Uncured, raw meat generally lasts safely for around three days in the refrigerator. If you plan to keep uncooked meat longer, freezing it is your best bet. Seal the meat in an airtight package before freezing. Then, it can usually be frozen for at least several months.

Safe freezing and refrigeration time also depends on the storage temperature. Keep your freezer as close to 0°F (-17.8°C) as possible. This helps retain nutrients and keep food fresh. Keep your refrigerator at around 34°F (1.1°C), just above freezing, to effectively prolong the shelf life of foods.

Below are general guidelines for how long basic meats can be kept safely if they’re stored properly.

Type of meat Safe storage times (in the refrigerator) Safe storage times (in the freezer)
uncooked poultry 1–2 days 9 months (pieces) to 1 year (whole)
uncooked fish 1–2 days 6 months
cooked poultry, meat, or fish 3–4 days 2–6 months
hot dogs and lunch meat up to 1 week (open package) or 2 weeks (closed package) 1–2 months

Seafood and raw fish safety

Fish has a wide spectrum of safe cooking methods, depending on the type and quality of fish you’re cooking. The cooking method you use is also extremely important.

Check the cooking instructions for different types of fish. Fish should generally be cooked all the way through, but medium-rare may be acceptable for certain types. Raw fish, such as sushi, should be eaten with caution. It must be sushi-grade fish that’s prepared carefully to reduce the risk of contamination.

Fish safety

  1. Most fish must be cooked to at least 145°F (62.8°C) to be safe to eat.
  2. Raw fish generally needs to be frozen at -4°F (-20°C) for at least a week before being prepared for sushi, sashimi, and other raw fish dishes.
  3. Some fish, including salmon and tuna, are considered sushi-grade after they’ve been frozen and prepared properly.
  4. Don’t cross-contaminate a cutting board used for sushi-grade or cooked fish with a cutting board used for non-sushi-grade or uncooked fish. If you mix the two, you can spread harmful bacteria to the safe fish.
  5. Refrigerate fresh fish at 40°F (4.4°C) or below if you’re planning to eat it soon.
  6. Always wash your hands between preparing cooked fish and uncooked fish.

When cooking different types of seafood, look for the following to make sure that it’s cooked:

In fish: The flesh should not be see-through (light shouldn’t pass through it at all), and it should be very easy to cut with a fork, with the flesh falling apart.

In scallops: The flesh should be rigid and not at all see-through.

In shrimp and lobster: The meat should be shiny and not at all see-through.

Don’t leave any cooked seafood out for longer than two hours. Keep it refrigerated or insulated with ice if you’re planning to eat it later.

Advantages Of Having Fish

1. High in important nutrients

Fish is packed with many nutrients that most people are lacking.

This includes high-quality protein, iodine, and various vitamins and minerals.

Fatty species are sometimes considered the healthiest. That’s because fatty fish, including salmon, trout, sardines, tuna, and mackerel, are higher in fat-based nutrients.

This includes vitamin D, a fat-soluble nutrient that many people are lacking.

Fatty fish also boast omega-3 fatty acids, which are crucial for optimal body and brain function and strongly linked to a reduced risk of many diseases.

To meet your omega-3 requirements, eating fatty fish at least once or twice a week is recommended. If you are a vegan, opt for omega-3 supplements made from microalgae.

2. May lower your risk of heart attacks and strokes

Heart attacks and strokes are the two most common causes of premature death in the world (Trusted Source).

Fish is considered one of the most heart-healthy foods you can eat.

Unsurprisingly, many large observational studies show that people who eat fish regularly have a lower risk of heart attacks, strokes, and death from heart disease. In one study in more than 40,000 men in the United States, those who regularly ate one or more servings of fish per week had a 15% lower risk of heart disease.

Researchers believe that fatty types of fish are even more beneficial for heart health due to their high omega-3 fatty acid content.

3. Contain nutrients that are crucial during development

Omega-3 fatty acids are essential for growth and development.

The omega-3 fat docosahexaenoic acid (DHA) is especially important for brain and eye development .

For this reason, it’s often recommended that pregnant and breastfeeding women eat enough omega-3 fatty acids.

However, some fish are high in mercury, which is linked to brain developmental problems.

Thus, pregnant women should only eat low-mercury fish, such as salmon, sardines, and trout, and no more than 12 ounces (340 grams) per week.

They should also avoid raw and uncooked fish because it may contain microorganisms that can harm the fetus.

4. May boost brain health

Your brain function often declines with aging.

While mild mental decline is normal, serious neurodegenerative ailments like Alzheimer’s disease also exist.

Many observational studies show that people who eat more fish have slower rates of mental decline .

Studies also reveal that people who eat fish every week have more gray matter — your brain’s major functional tissue — in the parts of the brain that regulate emotion and memory .

5. May help prevent and treat depression

Depression is a common mental condition.

It’s characterized by low mood, sadness, decreased energy, and loss of interest in life and activities.

Although it isn’t discussed nearly as much as heart disease or obesity, depression is currently one of the world’s biggest health problems.

Studies have found that people who eat fish regularly are much less likely to become depressed .

Numerous controlled trials also reveal that omega-3 fatty acids may fight depression and significantly increase the effectiveness of antidepressant medications .

Fish and omega-3 fatty acids may also aid other mental conditions, such as bipolar disorder.

6. A good dietary sources of vitamin D

Vitamin D functions like a steroid hormone in your body — and a whopping 41.6% of the U.S. population is deficient or low in it.

Fish and fish products are among the best dietary sources of vitamin D. Fatty fish like salmon and herring contain the highest amounts.

A single 4-ounce (113-gram) serving of cooked salmon packs around 100% of the recommended intake of vitamin D.

Some fish oils, such as cod liver oil, are also very high in vitamin D, providing more than 200% of the Daily Value (DV) in a single tablespoon (15 ml).

If you don’t get much sun and don’t eat fatty fish regularly, you may want to consider taking a vitamin D supplement.

7. May reduce your risk of autoimmune diseases

Autoimmune diseases like type 1 diabetes occur when your immune system mistakenly attacks and destroys healthy body tissues.

Several studies link omega-3 or fish oil intake to a reduced risk of type 1 diabetes in children, as well as a form of autoimmune diabetes in adults.

The omega-3 fatty acids and vitamin D in fish and fish oils may be responsible.

Some experts believe that fish intake may also lower your risk of rheumatoid arthritis and multiple sclerosis, but the current evidence is weak at best.

8. May help prevent asthma in children

Asthma is a common disease characterized by chronic inflammation of your airways.

Rates of this condition have increased dramatically over the past few decades.

Studies show that regular fish consumption is linked to a 24% lower risk of asthma in children, but no significant effect has been found in adults.

9. May protect your vision in old age

Age-related macular degeneration (AMD) is a leading cause of vision impairment and blindness that mostly affects older adults.

Some evidence suggests that fish and omega-3 fatty acids may protect against this disease.

In one study, regular fish intake was linked to a 42% lower risk of AMD in women.

Another study found that eating fatty fish once per week was linked to a 53% decreased risk of neovascular (“wet”) AMD.

10. Fish may improve sleep quality

Sleep disorders have become incredibly common worldwide.

Increased exposure to blue light may play a role, but some researchers believe that vitamin D deficiency may also be involved.

In a 6-month study in 95 middle-aged men, a meal with salmon 3 times per week led to improvements in both sleep and daily functioning.

The researchers speculated that this was caused by the vitamin D content.

11. Delicious and easy to prepare

Fish is delicious and easy to prepare.

For this reason, it should be relatively easy to incorporate it into your diet. Eating fish one or two times per week is considered sufficient to reap its benefits.

If possible, choose wild-caught fish rather than farmed. Wild fish tends to have more omega-3s and is less likely to be contaminated with harmful pollutants.

Salmon can be prepared baked, fried, seared, or boiled. It pairs well with a multitude of vegetables and grains.

The bottom line

Fish is a wonderful source of high-quality protein. Fatty species also pack heart-healthy omega-3 fatty acids.

What’s more, it has numerous benefits, including vision protection and improved mental health in old age.

What’s more, fish is easy to prepare, so you can add it to your diet today.

Amazing Rajasthani Lal Maans Preparation

About Rajasthani Laal Maans Recipe: Laal maas is a fiery Rajasthani mutton curry. Lamb cooked in a variety of masalas with a burst of red chillies. This bright red coloured delicious dish is garnished with coriander leaves and a good amount of ghee looks utterly delicious.

Ingredients Of Rajasthani Laal Maans

2 Small onions, finely chopped, 2 green chillies, finely chopped, 18-20 red chillies, 2 tsp coriander seeds (whole), 1 tsp jeera, 1 cup mustard oil, 10 garlic cloves, finely chopped, 1 piece small ginger, finely chopped, 1/2 kg lamb (cut into pieces with bones), 1 tsp salt, 3-4 pods cardamom, 1/2 tsp black pepper, 1 cinnamon stick, A pinch of mace, 1 pod black cardamom, water, Handful of coriander leaves, chopped

How to Make Rajasthani Laal Maans

1. Dry roast the red chillies to give it a nice distinctive aroma which adds great flavor to the dish.

2. Add to that the coriander seeds and cumin seeds.

3. Once done, grind it into a nice fine powder.

4. Heat some mustard oil in a pan. Add to this the garlic and ginger.

5. Once the garlic turns slightly brown add the lamb pieces.

   6. Give it a good mix. This is also a good time to add salt.

7. Now add the chopped onions and mix all well.

8. Once the onions have roasted well add the whole spices, cardamom, black pepper, cinnamon, mace, black cardamom. Stir well.

9. Now add the red chilly powder and let it roast for about a minute.

10. Add enough water to cook the lamb. Cover it and let it simmer for a couple of minutes till the meat is cooked.

11. Once the meat is cooked, take out all the pieces on a platter and strain the gravy.

12. Straining the gravy gets rid of all the whole spices and keeps the essence and flavors intact.

13. Now add the lamb pieces you had taken out to the refined gravy and put it back on fire but on low heat.

14. Add about 1/2 cup water and some coriander leaves.

16. Let it simmer for a while and when you reach a good consistency of gravy, turn off the heat.

17. Serve hot with a good garnishing of chopped coriander leaves.

Key Ingredients: onions, green chillies, red chillies, coriander seeds (whole), jeera , mustard oil, garlic cloves, ginger, lamb (cut into pieces with bones), salt, cardamom, black pepper, cinnamon stick, mace, black cardamom, water, coriander leaves

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