High -valuable protein, B group vitamins and mineral sources are prone to deterioration in a very short time Gürbüz, “Meats, transport, maintaining, purchasing, buying from houses to the refrigerator in the process of microbial contamination can be exposed to microbial contamination, and the natural structure of the meat is extremely for microorganisms. A favorable environment is formed. ” he said.
Gürbüz, hygiene conditions of the meat provided market Or pointing out that it should be taken from butchers, “We also need to buy meat and meat products at the last stage of our shopping. We must buy meat and reach our homes as soon as possible after the payment is made. This is extremely important in terms of reducing the activities of microorganisms.
We buy meat from the cold environment. If we continue to circulate in large markets after receiving, the microorganisms that exist in meats are very quickly. Because the ambient temperature becomes suitable for the growth of microorganisms. Many factors such as hot or moisture will cause these microorganisms to develop very quickly. “
Stating that the meat can cause food poisoning for a long time in a warm environment, Gürbüz said that the meats were circulated in the trunk of the car with market cars for a long time, and that this time can sometimes find 3-4 hours.
Gürbüz, thinking that the consumer bought reliable product, because of his own mistakes after a certain period of meat deteriorated at home, he said.
“It should not be kept in the freezer for more than 6 months”
Gürbüz explained that the meats are stored in the refrigerator part of the refrigerator or in the deep freezer, “The storage time of the meat is already short. Especially if you have purchased the ground beef, the deterioration in the minced meat will progress much faster. -2 days should not be kept in the cold part of the refrigerator. ” shared his knowledge.
Gürbüz stated that the meat was frozen with -35 degrees shock freezing method in the industrial system, and that the inner temperature of the meat was brought to -18 degrees and said:
“In the industrial sense, the storage time of the meat can withstand up to 1 year, but we should not keep our meat at home for more than 6 months. Because the inner temperature of the meat will never reach -18 degrees in our freezer. If we put it in the freezing, we can reap the meat of the Eid al-Adhas as soon as possible. We can stay. “
(AA)