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re: Buying ground meat on Tuesday / Cooking on Saturday?
Posted on 5/5/15 at 9:11 am to coachLSU
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
1
Posted on 5/5/15 at 9:14 am to MeridianDog
Agree--if you can't buy it later in the week, freeze it and thaw in refrigerator overnight Fri to Sat.
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