Various types of animal meat are among the most demanded food products for humans. Culinary experts strive to preserve the freshness of animal meat as long as possible in order to use this product for preparing a variety of dishes.
Meat is an expensive product and at the same time such that it quickly deteriorates. If the housewife has a large fridge freezer, then you can buy frozen meat once a week and keep it in the freezer. A pre-planned menu gives you the opportunity to buy meat for three to four days. Even without a refrigerator, you can keep meat at home for the same period of time - in a cold corner of the room, using simple but very effective methods, especially in autumn and winter.
The veal is placed in a ceramic dish rinsed with boiling water and dried and poured over with sour milk. The lactic acid present in sour milk preserves the product. In addition, milk does not provide air access. In the same way, you can keep a raw liver throughout the day. After removing it from the milk, the meat should be washed, and the milk should be poured away.
Beef, intended for stewing, is enough to grease on top with vegetable oil, place in a ceramic container and overlay with green vegetables (parsley, celery, onions). Veal and beef can also be wrapped in a cloth sprinkled with vinegar, then wrapped in foil and placed in ceramic, porcelain, or undamaged enamel dishes, then refrigerated. At the same time, the meat acquires a characteristic vinegar smell.
Pork can be stored in the refrigerator for up to one week. The most suitable container for this type of meat is a saucepan with a lid that does not close hermetically. Pork can be stored in the freezer for up to six months. One of the most common types of long-term preservation of pork is smoking. It should be noted that it is not recommended to freeze smoked pork, otherwise the product may have a rancid taste.
The way by which the meat is kept from spoiling for a short period of time (one day) is to boil it or fry it. The high temperature destroys the microflora on the meat.
