Packaged meat opened, shelf life?
If you open packaged/shrink-wrapped meat (chicken inner fillet) and then marinate it, how long will it keep if you put it in a Tupperware container in the fridge? There are a variety of answers online. Some say packaged meat needs to be cooked immediately after opening, others say it should be fine for 1-2 days. Does anyone have more knowledge or experience?
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Such meat is normally welded in a protective atmosphere, i.e. with a special protective gas, which extends the durability. As soon as it is taken out of the pack and comes into contact with air, the durability is no longer as long as it is indicated on the pack and therefore it should also be consumed as quickly as possible.
But I don’t see a problem marinating it for a few hours or overnight.
Chicken or turkey is more perishable than other meat. Of course, it also depends heavily on how long the meat has been packed and how clean it has been worked in slaughterhouse.
If it was (packed) but still fresh, you also work cleanly (washed hands, free meat under cold water from juice, thoroughly dry with paper towel, salty or salty Mariande), then it keeps, well cooled, according to my experience also one to two days.
Smell before cooking (you smell when it is spoiled), and in any case cook well.
Alternatively, you could cook it immediately and store the finished dish in the refrigerator or then warm it up. That would be the safer option.
I only prepare chicken meat with gloves:) But you shouldn’t wash the meat, it’s been known for a few years that it doesn’t bring anything and is more likely to spread pathogens. I put it thoroughly with kitchen paper, that was ^^
To prepare the meat directly, unfortunately, there was no question either, as it is thin inner fillet parts and these do not taste absolutely, are too hard and there are also discussions about whether and how to reheat chickens 🙂
Thanks for the detailed answer! I just hope that tomorrow noon gets the meat ready
Well, gloves seem exaggerated to me, I wash my hands before and after. With cooking shows you can see this more and more often, as it may also be useful for “appetity reasons” and for demonstrating the cleanliness for the customer/guest, or in production to ensure the MDH. In the kitchen you will hardly be able to work sterile. I’m sure it doesn’t hurt.
When the meat comes freshly cut from the butcher, I give you right. It is also “diluted”. However, if it was already packed in its own juice for a few days and is not to be processed in the same way, then I think it is already beneficial to the durability if one removes the already “partly germinated” brew. But perhaps this is just as a question of philosophy as the right engine oil 😉 Trying to sound and who succeeds is right, so or so.
I or my family have never had problems with slow but thoroughly warmed chickens. However, is perhaps also a question of the robustness of the immune system or the compatibility (See above: success…)
Sure. Look. If so, let it taste you!
That’s what comes to the marinade. If it was properly marinated with oil, then 3 days are not a problem, especially if the MHD was still far away when opening. If the MDH was already almost reached, it can also be shorter. Anyway, I wouldn’t exceed the MDH and I would always make more than 24h marinate in a vacuum prey.