Keeping any meat refrigerated or frozen is very important. Meat exposed to warm temperatures faces the dangers of suffering spoilage in several ways. The enzymes in meat can become active and ruin the quality of the meat when not properly chilled, and bacteria can grow at a much faster rate when exposed to warmer temperatures. Failure to properly chill meats, including poultry, can spoil the meat and, if eaten, put you at a much greater risk of food poisoning or food-borne illness. Fortunately it is not difficult to properly chill and store poultry and other meats.
Step 1
Immediately place meat poultry products in your refrigerator, whether you are bringing them home from the grocery store or have slaughtered the meats on your own. Freshly slaughtered meats require an even faster response time because the animal's heat can linger in the meat and cause spoilage if not refrigerated quickly. Keep your refrigerator between 32 and 36 degrees Fahrenheit to protect the meat from spoilage.
Step 2
Keep the products chilled for anywhere between 24 hours and five to seven days, or until the meat's expiration date passes. Do not eat expired poultry products, as this increases the product's risk of carrying food-borne illnesses.
Step 3
Store poultry in a freezer if you are holding it in chilled storage for more than a week, or past the expiration date on the meat's packaging. Freezing will extend the lifespan of the poultry and prevent bacterial growth and meat decay. To store for long periods of time while completely preserving the meat, use a freezer that drops the temperature to zero degrees Fahrenheit.
Tips and Warnings
- Fully cook poultry products to kill any bacteria or other organisms that have developed in the meat.
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