Chilled meat and poultry, which is kept in a refrigerated container, should be stored at a temperature no higher than 4°C to effectively inhibit the growth of dangerous pathogenic bacteria. Anything warmer than this would be putting consumers at risk of illness.
Effects of storage temperatures (4 °C, −10 °C, −18 °C and −40 °C) for two different storage durations (24 and 72 h) on color characteristics (L*, a*, b*) of ... |
The optimum temperature for storing meat is around - 0-5°C. Air should also be able to circulate around the food, and overcrowding can impact this. |
The general storage temperature for meat and poultry is between -18 degrees Celsius and -22 degrees Celsius. |
The shelf life of chilled poultry is a function of storage temperature. Most chilled poultry is maintained at temperatures of 28 to 38°F (-2 to 3.3°C) ... |
Fresh chicken: store at an internal temperature of 41˚F (5˚C) or lower. 3. Fresh salmon: store at an internal temperature of 41˚F (5˚C) or lower. 4. Live ... |
Poultry should be kept at 4°C / 40°F or below in the refrigerator, or frozen at -18°C / 0°F or below in the freezer. |
Keep foods 4°C (39°F) or colder, the safe temperature for refrigerated storage. Keep these factors in mind when storing fresh meats, poultry, and produce: All ... |
11 мая 2020 г. · Beef, Pork, Veal & Lamb Steaks, chops, roasts, 145 °F (62.8 °C) and allow to rest for at least 3 minutes. Ground Meats, 160 °F (71.1 °C). |
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