Fridge temperature very important
With many products, you don’t have to stick so closely to the best before date. For example, you can often still safely drink fruit juice that has expired because it has been heated. But with meats it’s a different story. Harmful bacteria spread quickly on meat products. To prevent illness and problems, it is therefore very important to store meat products in the right way.
But what is the best way to store meat products? Meat products are very perishable. One a little more than the other. This allows you to store dried meats, such as salami, longer than cooked or cooked ham. In all cases it counts: if meat products are past the date, you can no longer eat them. Always put meat products back in the refrigerator quickly after use and do not leave them on the table during lunch, for example.
Fridge temperature
The most important thing is that the temperature of your refrigerator is right. from research of the Nutrition Center shows that a quarter of the refrigerators in Dutch households are set too warm. These refrigerators are seven degrees or warmer. The ideal temperature to prevent meat from spoiling is four degrees. And it’s best to store them directly above the vegetable drawer, the coldest place in the refrigerator.
Meat products may have a use-by date or a best-before date. Tgt stands for ‘use until’. This abbreviation is especially common on very perishable products that you have to keep in the refrigerator. The tgt date is the last date on which you can eat the product. Always throw away processed meats after the use-by date, even if they still look good and may still taste fine. The tgt date is the use-by date.
tht
The best before date stands for ‘best before’. You will find these on less perishable products that you do not all need to keep in the refrigerator. The best before date is the date until which the manufacturer can guarantee good quality of the product in question. Do not store meat products beyond the best before date. You may still be able to eat it without much risk, but there is a chance that the taste, smell and color of the product will change.
Consumers’ association survey has shown that people should be careful with the best before date of meat products. According to the union, there are serious health risks lurking. Their research showed that some meat products barely made it to the best before date.
The production method of meat products says a lot about the shelf life. You can actually divide them into three groups: raw meats, cooked and cooked meats and the last group of salted, dried and fermented meats. Raw meat products, such as carpaccio and filet américain, cannot be stored for longer than two days after opening. Boiled and cooked meats, such as luncheon meat and chicken breast, keep well up to four days after opening. Salted, dried and fermented meats, such as salami and smoked meat, can be kept for up to seven days after opening.
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