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Started By
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Buying ground meat on Tuesday / Cooking on Saturday?
Posted on 5/5/15 at 8:52 am
Posted on 5/5/15 at 8:52 am
Is this doable without freezing it?
2
Posted on 5/5/15 at 9:00 am to coachLSU
Why don't you just hold off on buying it??
ETA It should be ok but there will be some discoloration.
ETA It should be ok but there will be some discoloration.
Posted on 5/5/15 at 9:11 am to coachLSU
Tuesday - Saturday
This is on the borderline of "Iffy". I would either cook it today, or freeze it.
The loss of quality caused by freezing, will be much less than the loss of quality by holding it allowing it to turn brown on you as Psychrophilic bacteria do their thing.
All ground meet is questionable because of how it is handled in grinding. To hold it in the fridge a long time (Tuesday - Saturday = 96 hours) is past safety holding times. We plate organisms (bacteria) in the lab for 72 hours and get decent colony sizes at 48 hours, which means your bacteria (and they are there) are growing to a noticeable stage at 48-72 hours. That is why restaurants grind their beef daily and why storage safety ranges are stated at 48- 72 hours.
my $0.02 worth of food safety lecture
This is on the borderline of "Iffy". I would either cook it today, or freeze it.
The loss of quality caused by freezing, will be much less than the loss of quality by holding it allowing it to turn brown on you as Psychrophilic bacteria do their thing.
All ground meet is questionable because of how it is handled in grinding. To hold it in the fridge a long time (Tuesday - Saturday = 96 hours) is past safety holding times. We plate organisms (bacteria) in the lab for 72 hours and get decent colony sizes at 48 hours, which means your bacteria (and they are there) are growing to a noticeable stage at 48-72 hours. That is why restaurants grind their beef daily and why storage safety ranges are stated at 48- 72 hours.
my $0.02 worth of food safety lecture
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