Today, proper storage and preparation of meat forms the basis of healthy and delicious meals. These steps are vital to ensure the safe and hygienic handling of meat in both home and commercial kitchens. Here is some important information about the correct storage and preparation of meat:

Fresh meat should, if possible, be used as soon as possible after purchase. However, if not used, meat should be stored in the refrigerator at the appropriate temperature. The refrigerator temperature should generally be between 4°C and 1°C. It is preferable to have meat in airtight packaging before storing it in the refrigerator. Vacuum bags or sealed containers can help preserve the freshness and flavor of meat longer. Freezing Meat: For long-term storage, meat can be frozen. However, it should be ensured that the meat is fresh and of good quality before freezing. Frozen meat should be stored in a freezer below -18°C. Meat should not be refrozen after being removed from the freezer. This may affect the quality and safety of the meat.

Preparation of Meat:

Cleaning is very important during the preparation of meat. Hands, cutting boards and knives should be washed at regular intervals. Any surface or tool that comes into contact with raw meat should be cleaned immediately with hot water and soap. This helps prevent cross-contamination. Care should be taken when cutting meat and proper cutting techniques should be used. This allows you to get pieces that are both delicious and aesthetically appealing.

Marinade:

Marinating can be used to flavor and tenderize meat. Marinating helps the delicious sauces penetrate the meat and makes the meat more tender. The container or bag used for marination must be specially designed for this process.