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  2. Can you freeze deli meat? Here’s how to safely extend the ...

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    If the deli meat has been open beyond the five day mark, or if it is past the expiration date, do not freeze it. Rather, you should discard the meat, because you can no longer guarantee its safety ...

  3. Beef aging - Wikipedia

    en.wikipedia.org/wiki/Beef_aging

    The beef is usually kept for a period of 4 to 10 days in wet aging. Modified-atmosphere packaging (MAP) is usually employed for the vacuum packaging of meat; typically between 60 and 80 percent oxygen to retain its appetizing color, with red meat such as beef needing a higher oxygen level than less vividly colored meat such as pork.

  4. Meat hanging - Wikipedia

    en.wikipedia.org/wiki/Meat_hanging

    For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...

  5. Here's Exactly How Long You Can Keep Meat in the Freezer ...

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  6. 16 Foods to Freeze for Later (and How to Do It Right) - AOL

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    Freezing cooked meat is a way to have quick and easy meals handy. Make sure the meat is sufficiently cool before placing it in the freezer, to avoid partially defrosting other frozen foods, and ...

  7. Meat tenderness - Wikipedia

    en.wikipedia.org/wiki/Meat_tenderness

    On the basic level, these factors are meat grain, the amount and composition of connective tissue, and the amount of fat. [1] In order to obtain a tender meat, there is a complex interplay between the animal's pasture, age, species, breed, protein intake, calcium status, stress before and at killing, and how the meat is treated after slaughter. [3]

  8. 25 Foods You Should Never, Ever Freeze (and Why) - AOL

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    21. Cakes. Cakes adorned with delicate frostings or fillings, such as whipped cream or fruit compotes, can undergo unfavorable changes when frozen.

  9. Brining - Wikipedia

    en.wikipedia.org/wiki/Brining

    Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...