How to keep food on the road in the heat. How long can you keep meat out of the fridge? How to store and transport products in the summer heat, maintain their quality in summer

How to transport frozen food without a refrigerator across half the country? I now know, verified by my own experience!

Hello, friends! Again I abandoned the blog, and again I have a reason! We went to our parents in Stavropol for a week. Good reason, right?

First, a little background. My brother is an avid fisherman, and not only did he go fishing in Astrakhan for the week that we stayed in Stavropol, he had a plan, you see! Right on the eve of our departure back to Moscow, he arrived and brought a whole package of fresh fish! Carp, carp and I don’t know what else ...

I must say that my mother and I scratched our turnips on the topic of what to do with this fish ?! Both my mother and my brother really wanted us to take fresh fish with us to Moscow. But how?!

Sprinkle with salt? But then you won’t fry, but I wasn’t going to sluggish. Fry and bring fried? This option was dropped immediately. And it was too late to fry, and then I didn’t want to eat not freshly fried fish.

The bride advised to freeze. But how to carry? We have two days to go, we usually stop for the night in the middle of the way. And here's what we came up with.

The fish was washed, cleaned and gutted. Heads were also cut off for two reasons. Firstly, so that it takes up less space in the freezer (my mother, as always, the freezer was already full), and secondly, the fish, as you know, spoil from the head, and we didn’t know how it would endure the road and decided from the heads get rid of.

They put the fish in two or three pieces in food bags and froze. The main thing is that the fish is well frozen!

The next morning they wrapped in three more new bags, each separately, then in several layers in a paper towel, it keeps the temperature very well, and again in a bag. That is, we create a layering.

Mom had a piece of fabric with padding polyester, which she cut off when she turned an old quilted coat into a country jacket, and did not throw it away. How I knew it would come in handy!

If you do not have such a well-preserved piece, then you can use a jacket on a padding polyester. I remind you that we had not 3-4 hours to go, but two days! Therefore, such troubles with the packaging.

So, we dress our fish, already packed in bags and paper, also in a synthetic winterizer “jacket”, tie it tighter so that warm air does not penetrate, and into the refrigerator! Just kidding… There is no refrigerator!

Fortunately, we always have a thermal bag in the car, which is sold in the Metro or Auchan, and many other stores. I highly recommend to always have such a useful bag on hand. It happens that you buy food, but you don’t get home right away, traffic jams or other reasons. A must have, especially in summer!

The motel where we stayed for the night also had a fridge with a freezer. So our fish, having not thawed at all after a ten-hour journey, again went to the freezer. Without a "jacket" and a thermal package, of course.

In the morning, having packed the fish again, we set off further. I thought that I would have to cook the fish on the same day, upon arrival. However, the fish overcame the second day of the trip just as well as the first. So, at home, I went back to the freezer. The trip for the frozen fish went very well!

Now we know how to transport frozen food without a refrigerator over long distances. I really hope that this information will be useful to someone! Indeed, in this way it is possible to transport not only fish, but also meat and other products that require freezing.

So, we repeat, the main condition is the multi-layer packaging! A few bags, paper, kitchen paper towels work very well. Dense fabric, preferably with padding polyester and thermal package.

At home in our freezer there is another useful thing, a cold accumulator, you can also buy it in many stores.

It can also be put in a thermal bag with frozen and chilled foods. Unfortunately, we didn't have it with us. However, they did without it.

So, it is possible to transport products over long distances without a refrigerator, checked!

Yes, I’ll clarify, it’s October now, the temperature in the car was about 21 degrees, in the trunk, probably a little less. But in a thirty-degree heat, you probably can’t do without a refrigerator or at least a cold accumulator.

But what I have prepared from fresh Astrakhan fish, I will tell in one of the following articles, do not miss it.

Best regards, Galina

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8 hacks to keep picnic food fresh - Tips

Whether you're having a picnic in a nearby park or heading to your country house, you'll definitely need tips on how to keep food out of the fridge in warm weather.

Moist foods (cheese sandwiches, washed lettuce, juicy vegetables) usually spoil first. To keep them longer, wrap them not in bags, but in parchment or foil. But in nature, lettuce, dill and other herbs can be placed in cold salty water - so they stay fresh longer and do not lose vitamins.
To preserve meat products, such as sausages, wrap them in food grade paper or parchment. These materials will not allow products to suffocate, absorb excess moisture and fat. In addition, paper is environmentally friendly and does not emit harmful substances into the atmosphere when burned.
To keep baked goods fresh longer, put a couple of wedges of raw potatoes with them.
For fresh poultry and meat preparations, choose thermal bags. Keep everything in the refrigerator beforehand, and pack it in such bags before the trip - they perfectly isolate food from heat. By the way, large pieces of meat will last longer than small ones. Do not store nearby, for example, raw and thermally processed chicken - both will deteriorate.
If you need dairy products at a picnic, you should carefully consider preparing them for the picnic before leaving so that they stay fresh for as long as possible. Put sour cream or cottage cheese in an airtight container, close tightly, turn over and leave for an hour in the freezer. This forms a vacuum cushion - it will not allow bacteria to appear. To keep milk longer in a package or bag, put salt in it (1 tablespoon per 1 liter).
Do you bring soup to nature (for example, for the smallest)? To keep it hot, take a special thermo-lunch box or a regular thermos, pour boiling water into it for a couple of minutes. Then drain the water and fill the container with hot soup. So it will keep the temperature much longer.
Pre-chill drinks that you take with you, and then place in a thermal bag. For example, cool bottles of Borjomi will come in handy at a picnic, especially after spicy, rich and meat dishes. It will perfectly help the body cope with an abundance of delicious food - and no heaviness, only lightness! Did you take a lot of alcohol with you and could not resist during the feast, exceeding the norm? And then mineral water will come to the rescue in the morning. And during the next day, increase the drinking load - evenly distribute 1.5–2 liters of Borjomi without gas throughout the day. Such water-mineral prophylaxis perfectly relieves alcohol intoxication.
Just wash fruits and vegetables thoroughly, be sure to dry them and pack them in any way convenient for you, for example, in plastic bags if the containers take up too much space. This, of course, does not apply to those products that can wrinkle and leak - for example, for tomatoes, it is better to prepare a strong container. Are you going to bake potatoes in ashes? You can already wrap it in foil at home, after washing the peel with a stiff brush.

And two bonus tips in the end:

You can also build a cooler bag yourself: just put bottles of frozen water with food containers.

In general, the ideal option would be to put each product in a separate small bowl. And in order not to wash them later, use special containers made of thick foil (by the way, it also keeps food warm).

picnic.borjomi.com

How to store and transport products in the summer heat, maintain their quality in summer

We are all looking forward to summer, but along with it, another of its companions comes to visit us - the heat. Unfortunately, along with the physical inconveniences, this integral part of summer is fraught with the danger of food poisoning. During this period, it's time to think about the quality of food. After all, the risk of food poisoning during this period increases many times over, since the heat creates favorable conditions for the reproduction of dangerous microorganisms, and food serves as an excellent environment for them.

Signs of food exposure to heat

So, in hot weather, food deteriorates much faster than in cool weather. Here are the main signs that should alert you:

The color of the products changes: the egg becomes cloudy, the meat acquires an unpleasant greenish tint, the vegetables begin to darken - the process of decay has begun.
Bad smell. All foods, and especially meat, eggs, when spoiled, emit an unpleasant smell of decomposition.
For some reason, you do not like the taste of the product, even if the look and smell does not cause concern. This means that the body itself gives you a signal that you do not need to eat this product.
Pay attention to the structure and consistency of the product, any changes should alert. Signs of spoilage - the loose structure of the meat, the egg "dangles", the vegetables have become soft.

Storage and transportation of products in the heat

Milk sold in stores is pasteurized, this procedure eliminates the presence of bacteria in the product. But even with this, it can be stored for no more than three days, and in open form for 24 hours. Boiling kills germs and increases the shelf life of milk. At home, milk is best kept in the refrigerator in glassware. Spoiled dairy products are a source of increased danger; at the slightest doubt about their quality, they should be cooked or completely abandoned.
To protect meat products from spoilage, you need to pack them in food parchment. This is an environmentally friendly material, when burned, it does not emit harmful substances into the atmosphere. Parchment preserves the freshness of sausages and meat delicacies, prevents products from suffocating, absorbing excess fat and moisture.
Large pieces of meat keep longer than cut into small pieces.
Meat that is separated from the bones lasts longer because the bone is a carrier of microbes and bacteria.
Do not store raw and thermally processed meat in close proximity, otherwise both will be spoiled.
Don't eat leftover food from a picnic. Long exposure to the sun makes them more hazardous to health than ever.
In order to keep the eggs longer, you need to wrap each one with a cloth soaked in a solution of acetic acid.
Butter spoils and melts right before your eyes. To keep the butter longer, it is necessary to wrap it in parchment and place it in cold salt water.
The heat has a very negative effect on vegetables. Lettuce, spinach, dill and other greens quickly wither in the heat, while losing their taste and vitamins. To save greens, keep them in cold salt water. You can store zucchini the same way.
To save food from the heat, you can use a thermal bag. It will keep the temperature of chilled food for two hours. You can enhance the properties of the thermal bag by placing a frozen bottle with ice in it. For long trips in hot weather, you can use a cooler bag.

Heat has a very negative effect on the quality of food products, they become a favorable environment for the reproduction of pathogenic bacteria. In no case should you buy products on shelves that are not equipped with refrigeration equipment. Perishable products must be chosen with particular care. When buying, be sure to look at the production date, shelf life and storage conditions. If the product turned out to be damaged, do not hesitate - take it back to the store.

www.poedim.ru

Food on the train. How to have a tasty and safe lunch on the road | Nutrition and diet | Kitchen

What are people doing on the train? Do they play cards, read, open their souls to neighbors, just look out the window? Of course, all this can dispel road boredom, but one of the main entertainments is food. In the first couple of hours of the road, fried chicken, boiled eggs, cucumbers are laid out on a folding table. Foil rustles, soda gurgles ... A traditional meal on the train. What can be added to this list? Or is it better to delete something?

See: What to bring on the train →

Food on the train must meet several parameters: be resistant to heat and storage without refrigeration, not get dirty or smell strong, be easy to eat, be tasty when cold and, of course, be nutritious, like any food.

What products can be taken?

hen. How could it be without her. You can make the chops on the grill or fry them with a little oil, but put more pepper - it prolongs the life of the meat a little in the heat. And chops can be put on bread - very convenient.
boiled meat. Better veal. It is possible with mustard, it will also extend the shelf life by a couple of hours.
potatoes. It can last a day or two. Everyone makes jacket potatoes boiled, but in fact, baked potatoes in their skins are better stored. Just bake it without oil, and you can salt it already on the train.
boiled eggs. They, of course, have a specific smell, but almost everyone takes them - so there will be no complaints from the neighbors. To keep longer, eggs can be boiled for more than half an hour, as at Easter.
cucumbers. Both fresh and lightly salted.
bread. Yeast-free does not get stale for a long time, just wrap it in paper or foil, and not in a bag, then it will not get moldy. A good option is thin pita bread. You can wrap meat in it so as not to get dirty when eating.
smoked sausage. It can withstand until the second day, but only smoked. It is best to take cuttings in vacuum packaging.
cheese. Melted lies well. - children's vegetable purees and meat pates. They keep longer than ordinary vegetables and meat, and adults also like the taste.
nuts and dried fruits. But only dried fruits must be washed thoroughly.
if the trip is supposed to be long, then you can not do without a stock of instant cereals, various cereals and soups from the package.
water. Plain unsweetened water and fruit juices are best. Since sweet soda makes you want to drink even more.

Tableware

Of course, disposable. Now in stores there is a large selection of paper and plastic plates and cutlery. But plastic cups for the train are not very convenient - they fall off the tables when braking. So it is better to take unbreakable mugs, metal, for example.

You can use a set of plastic containers in which you packed food as dishes. You can also serve meals in them, and use the lids for cutting.

Do not forget!

jackknife
wet wipes
paper towels (they can be used both as napkins and as a tablecloth)
hand sanitizer
activated charcoal, some medicine for disorder and poisoning. Just in case.

What is better not to take?

tomatoes. They are easy to get dirty, and can be crushed during transportation.
Boiled sausages and meat delicacies. They "survive" only the first few hours, and then there is a danger of poisoning.
chocolate and sweets. They will melt and stain everything around. The only exception is chocolate dragees in colored glaze, those that do not melt in the hands.
You have to be careful with dairy products. They spoil very quickly on the train. Therefore, it is better to buy them at long parking lots and eat them right away.

How to keep food on the train longer?

It is hot and there is little air - the food on the train seems to spoil much faster than just in the kitchen without a refrigerator. To keep it longer, you can take a regular thermal bag. And the cold accumulator is such a sealed plastic box with a bluish liquid inside. It must be frozen in the freezer and put in a thermal bag or in a cooler bag. Such a battery can keep frozen food for about 5 hours in a tightly closed thermal bag. So you can count on 7-8 hours of cool atmosphere in a thermal bag. After this time, it is better to eat perishable foods.

For food packaging, use less plastic bags and more foil or wrapping paper. Then the products will not suffocate.

How to bring ice cream home in the heat?>>>

When planning a trip, you need to decide how to store food on the road without a refrigerator. For owners of car refrigerators, thermal bags and packages, this is not a problem. It is only necessary to take spare cold accumulators with you. With the help of such small-sized elements, the time for maintaining the required temperature regime is significantly extended. Spare batteries allow you to turn off the car refrigerator for up to four to five hours or make a couple of breaks with cool drinks and food from a thermal bag. You just need to try to open thermal bags and bags less often. With each portion of warm air, the temperature inside the containers gradually rises.

car refrigerator

With the help of a compact auto-refrigerator, you can perfectly store food. The refrigerator is connected to the cigarette lighter. It is powered by a 220 V network using its own wire or a special adapter. Baby food, milk, water, butter, cheese, sausage - the capacity is small, but you can stock up on food a little. The auto-refrigerator is quite expensive, it is bought not only for trips. Without worrying about how to keep the cold without a refrigerator, they use it in the country, on a hike and where soft drinks are needed.

Bag - refrigerator

An inexpensive way to keep the cold out for a couple of hours is with an insulated bag. The car refrigerator creates cold when connected to a car cigarette lighter or an electrical outlet. The possibilities of an insulated bag are nothing more than solving the problem of how to keep the cold on the road. At the same time, cold accumulators are needed. The price of such a bag is small, you can buy several bags and lay out the products for several halts on the road in different bags.

Homemade box

You can make a box that saves heat from a heater. You need to take a bag made of dense material. According to the size, you should cut out the parts from the insulation. The insulation has good flexibility. The edges of the box can be glued with foil tape. The duration of food storage depends on the quality of work. Batteries help keep the cold. They are usually stored in the freezer. Until they are purchased, you can use plastic bottles
or a heating pad with frozen water. If frozen foods are wrapped in paper, a thermal insulation effect will be created. The next opening of the box takes away the cold.

Thermal insulation bags

Simple, fast, but not very efficient to store food in insulating bags. The low temperature is maintained for three to four hours. Having bought several packages and decomposed the products separately, we do not open the same container repeatedly. Having put the packages in a box, we solve the problem of how to store frozen food on the road, on a family trip.

icehelp.by

How to store meat in the summer heat?

Summer is in full swing. Almost every person tries to spend his free time in nature, outside the city, which entirely applies to visitors to this resource, fans of hunting or fishing. And, unfortunately, not always where we rest, there is a refrigerator. And, after all, it is known that in the heat, food deteriorates much faster. How to keep food in the heat and how to keep meat without a refrigerator? Read below.

Fresh meat should be stored in large chunks. Clean it with a knife from dirt and place in a clean dish, a little salt. Remember: meat should never be washed. Will spoil in the heat instantly.
Meat can be preserved for quite a long time if you shift it with nettle leaves and wrap it in a damp towel.
You can rub the meat with salt or sugar, then it will stay fresh longer.
For 1-2 days, meat can be poured with raw milk or poured over with a little salted boiling water.
The meat will be stored longer if it is first wrapped in thick paper, and then in a linen cloth moistened with a strong saline solution.
Meat that is rubbed with sliced lemon and left in an open, cool and ventilated place will keep fresh for several days in the most intense heat. In addition, lemon juice will repel flies.
If the ham is a little dry and weathered, put it for half an hour in a bowl of cold milk.
Sausage can be protected from mold by dipping in a strong saline solution.
The cut edge of the sausage will not weather if it is anointed with egg white or fat.

It would be much easier if you had special equipment with you. In the modern world, shrink equipment helps to keep food fresh and marketable. Moreover, it has already gained popularity all over the world, thanks to its excellent characteristics of materials that are suitable for heat shrinkage: the cost of such packaging is not at all high, besides, PVC and polyethylene heat shrink films have high strength and elasticity, providing both a presentation of the product, and its protection against bacteria. In addition, it is simple and easy to manage the shrink equipment.

fresh, chilled, frozen cattle meat; porkfresh, chilled, frozen; lamb, goat,meat in carcasses (that is, the body of an animal with or without a head), half carcasses (obtained as a result of longitudinal cutting of carcasses), quarters of carcasses, pieces, mclear offal and meal and meal of meat or meat offal; fine and coarse flour;- Offal used primarily for human consumption.

Preparation of meat for transportation.Chilled Meat:The temperature in the thickness of the muscles cools to a level close to freezing of the tissue fluid, and does not exceed +4°C. Transportation of chilled meat is possible, but for short distances.Frozen Meat:More stable for storage than chilled, since the surface layer is subjected to partial freezing, weighing up to 25% of the entire carcass or half carcass. Delivery of meat in this form is very problematic, because at the slightest increase in temperature it is defrosted.Frozen Meat:To exclude microbiological spoilage, the meat is frozen to -8°C in the thickness of the muscles. Transportation of meat in refrigerators is acceptable, which will take place without compromising its quality.In order to transport as much meat as possible, it is sometimes cut into special meat blocks. Such transportation of semi-finished meat products, as well as the entire transportation of meat, has its own rules.Transportation of meat blocks is carried out:a) by rail - according to the current instructions of the Ministry of Railways;b) by water transport - according to the current rules for the transportation of perishable goods by water transport;c) by road - in the warm season in special vehicles with machine-cooled bodies, and in the cold season - in uncooled car bodies covered with tarpaulins or other waterproof fabrics.

Transport process

Chilled meat, smoked meats and smoked sausagesnot allowed to be transported together with other types of products.Transportation of frozen cargo together with chilled or cooled, as well as cooled meat with chilled is not allowed.Frozen cargoes are stacked in the body in dense piles with the greatest use of the body volume.The stacking of cooled and chilled meat products packed in containers should be carried out in such a way that air circulation is ensured, while the distance between the ceiling and the top row of the load should be at least 30-35 cm and there should be no gap between the last row of the load and the back wall body.In cases where the length of the boxes is not a multiple of the length of the body, conditions must be created to prevent the movement of cargo; the necessary materials for this must be provided and installed by the shipper.

Source: http://www.znaytovar.ru/s/Transportirovanie-myasnyx-produ.html

Chilled and cooled beef, pork, lamb, horse meat and veal are loaded into the body only by hanging on hooks used transport - ink carriers, or in rack pallets belonging to the consignor or consignee. In rack pallets, beef is transported cut into quarters, pork - into half carcasses, lamb is transported in carcasses. Loaded refrigerated vehicles, vans must be sealed Loaded refrigerated vehicles, vans and milk tanks must be sealed by the consignor.

Meat products and raw materialsanimal products are accepted for carriage only if there are veterinary certificates issued by the veterinary and sanitary supervision authorities.

Meat of cattle, frozen. Carcasses of cattle and other large animals. Meat of cattle, fresh or chilled.For the purposes of defining forequarter and hindquarter, the following apply: provisions: a) notch and cervical part are defined as the muscular part of the neck with seven cervical halves of the vertebrae;b) the spinal margin of the scapula is defined as part of the front leg, including the scapula, humerus, radius and ulna, as well as the muscles surrounding them;c) sirloin is defined as tenderloin and sirloin of a carcass; wherein the rump may or may not include the posterior edge of the muscular layer of the abdominal wall.must be cut into lengthwise halves or quarters;

Pork, fresh, chilled or frozen, pig carcasses - into longitudinal half-carcasses or whole carcasses without heads;

lamb and meat of small animalsmust be offered for carriage as whole carcasses without heads. Carcasses must be carefully butchered and trimmed, free from bruising, bruising, and contamination with blood, gastrointestinal contents, or any foreign matter; not have fringes in the neck, as well as on the inside and outside of the carcasses; do not contain remnants of internal organs (mutton and goat meat are allowed for transportation with the presence of kidneys and perirenal fat). Ice and snow are not allowed on the surface of the carcass.

Frozen Meat Blocks must be wrapped in parchment, parchment, glassine, cellophane and other transparent films and packed in corrugated cardboard containers or boxes.

In a cooled state, meat subject to cooling for at least 6 hours is transported.and having a surface covered with a drying crust, with a temperature in the thickness of the muscles from +4 to +12 ° C.
chilled meat should have a dry surface with a drying crust, without traces of mold, mucus and moisture.

Meat, sausages are transported in boxes with gaps.Loin and brisket,covered with a protective layer, transported in tight boxes.

Bacon transported in packs of three to six halves each, lined with strong burlap and tied on both sides with a strong soft rope. Packs are stacked in the body one on top of the other in three or four tiers.

Lamb or goat meat, fresh, chilled or frozen.Corned beef and lamb and salted tongues epresented for transportation in barrels with a salting period of at least 10 days.

Carcasses of rabbits transported only in a frozen state, packed in boxes. Carcasses must be without skins, heads and internal organs, with the exception of the kidneys, and not have traces of mold, mucus and moisture.
Edible offal of cattle, pigs, sheep, goats, horses, donkeys, mules or hinnies, fresh, chilled or frozen.Offal (heads, tongues, p liver, kidneys, brains, lips, legs, heart, lungs, ears, tails, stomachs) are transported only in a frozen state, packed in clean boxes or cardboard boxes, in bags of t cani or kraft paper, or sackcloth coolies. Offal must be fresh, clean and without signs of spoilage.

Edible offal of bovine animals, pigs, sheep, goats, horses, donkeys, mules or hinnies, fresh, chilled or frozen

Meat and edible offal of poultry.broken bird transported in a frozen and chilled state, packed in boxes. Chilled half-gutted and gutted poultry transported in crates with openings.
Game transported in plumage only in a frozen state, packed in boxes. Slaughtered birds with signs of mold, mucus, the smell of souring and a moistened surface are not allowed for transportation.

Source: http://www.znaytovar.ru/s/Transportirovanie-myasnyx-produ.html

Rules for the transportation of meat by road, sea transport. The legislative framework.

Transport for the transportation of meat products through the territory of Russia must have a sanitary passport issued by the territorial departments of Rospotrebnadzor or authorized organizations for each vehicle for a period of not more than 6 months.According to paragraph 1 of Section 13 of the Rules for the Transportation of Perishable Goods by Road in Intercity Communication, the Rules for the Transportation of Perishable Goods by Rail, meat products are classified as perishable products.

Transportation of meat by road

Transportation of animal meat (including marine) by road outside the region is allowed only in a chilled, frozen or cooled state (subjected to cooling for 6 hours, with the formation of a crust drying out ); transportation of a couple ordefrostedmeat is prohibited.

Vehicles, including special refrigerated vehicles, intended for the transport of meat, must be appropriately equipped and have a sanitary passport issued by the local sanitary inspection.

Transportation of cooled and chilled meat in non-specialized vehicles is only allowed in special chests (boxes), upholstered inside with tinplate or galvanized iron, or other material allowed for this purpose, and with a tightly closed lid.

Is it possible to transport meat in bulk?When transporting chilled and chilled meat (except for poultry carcasses) over a short distance, within the same settlement, it is allowed to load it in bulk, but not more than in two layers. At the same time, the floor of the car body must be washed, covered with a clean tarpaulin, and then with sheets. The top of the meat should also be covered with clean sheets and then with a tarp.

Frozen meat transported in open body vehicles is allowed to be stacked, which must also be covered with clean sheets, as indicated above.

Poultry carcasses must be packed in boxes.

It is strictly forbidden for workers-loaders or other persons to be in the back of the car together with the loaded meat or meat products, unless a special place for people is equipped for this in the back of the car.

Meat is allowed for carriage under the following conditions:

a) carcasses of meat must be cut in accordance with established requirements (carcasses of cattle and other large animals - into quarters, carcasses of pigs - longitudinal half carcasses or whole carcasses, lamb and meat of other small animals - whole carcasses), without heads;

b) carcasses should not have mechanical damage, bruises, bruises, traces of blood, contents of the gastrointestinal tract, etc., as well as fringes on the neck, internal and external surfaces, remnants of internal organs;

c) frozen carcasses covered with ice or snow, as well as joint transportation of frozen, cooled meat, etc., are not allowed;

d) frozen meat blocks may be transported wrapped in parchment or other material used for this purpose and packed in appropriate containers;

e) on each carcass of meat and separate parts (half carcasses, quarters) there must be a clear, established form of the stamp of veterinary and sanitary inspection.

In the warm season, the duration of transportation of meat in open cars should not exceed the time during which it can be delivered to the recipient without spoilage. In this case, the responsibility lies with the shipper.

Transportation of meat, both chilled and frozen, in motor vehicles, the body of which is impregnated (and polluted) with oil products or other smelling substances, or together with other products that have highly specific smell is prohibited.

When transporting cooled, chilled and frozen meat in special refrigerated vehicles, it is mandatory to comply with the technical conditions (order of laying or hanging meat, temperature regime, operation of the cooling system, etc.) established for this type of transport.

Vehicles used

Automobiles, including special refrigerated vehicles, intended fortransportation of meat, must be suitably equipped and have a sanitary passport,

Sign of summer Moscow - Friday "country" traffic jams. At the end of the working week, hundreds of thousands of people want to be outside the city as soon as possible, in the fresh air. But the way there can take several hours on hot, dusty roads. But in the trunks of cars go food. How to keep them fresh?

Leading researcher at the Institute of Nutrition of the Russian Academy of Medical Sciences, Doctor of Biological Sciences Natalya Efimochkina says: “In the heat within a few hours, the population of microorganisms can increase from hundreds to millions and even billions. They release toxins that cause poisoning."

As a rule, before going to the dacha, we stop by the supermarket and stock up on food. We buy meat, fish, dairy products, sausage. To bring all the purchases to their destination fresh, you should make sure that they are in the cold in advance.

When leaving for one day, it is enough to put food in a thermos bag. It is made of heat-insulating material and is designed for loading from 6 to 18 liters. In addition to it, you need to purchase cold batteries.

Plus: keeps cool temperature for 12 hours.

Minus: rarely used, but costs from 1500 rubles, plus the price of cold accumulators.

Another option for maintaining the initial temperature is a thermal container. Also, in fact, a thermos. The price for it varies between 1200-2.5 thousand rubles.

Plus: retains heat or cold from 12 to 72 hours.

Thermal containers and cooler bags are the simplest solution. But what if there are more products than can fit in them? Or is it not possible to buy a bag? Then you can make a cooler bag yourself.

- Buy a heater that does not let out the cold, and does not let the heat in from the outside. For example, polyethylene foam covered with foil. And tape to secure.

- Depending on the size of the bag, cut out a “cross” from a piece of polyethylene, in which the central square is the bottom of the bag, the side ones are the walls, and the rest will be the lid. The foil should be inside the bag.

When you cut, keep in mind that after gluing the “box” will need to be inserted into the bag, so make patterns 5-7 centimeters smaller than the actual size of the bag.

- Glue the sides of the "Box" with tape both inside and outside. Insert into bag.

- Fill plastic bottles (preferably 0.5 liters each) with a strong saline solution - 6 tbsp. per 1 liter - and freeze. This will become a cold accumulator.

Try to buy perishable food in vacuum packaging.

Choose sterilized rather than pasteurized milk.

Give preference not to large packages, but to small ones, so as not to keep it open, but to drink at one time.

Do not buy boiled sausages, but boiled-smoked or raw-smoked ones, which can be stored longer at high temperatures.

Ilya Akinfiev: “As an infectious disease doctor, I strongly advise you to use means to preserve the cold, these are 12-volt car refrigerators, containers with cold elements, thermal bags. As a last resort, keep in mind that products repeatedly wrapped in newspaper retain a lower temperature.

When going to the dacha from home, it can be a pity to leave already cooked food at home. And there is a temptation to take soup or salad, meatballs or stew with you in a jar. It is better to fight this temptation. Or create conditions for food to reach its destination without spoiling.

Here are the approximate shelf life of products at moderate air temperatures:

Boiled or fried chicken - 24 hours

Boiled eggs, jacket potatoes - 12 hours

Boiled potatoes - 6 hours.

But, if it's hot in the trunk of the car, then feel free to divide the shelf life by 3. And in the case of boiled chicken and by 6, it turns out that without preservation, it will go bad after 4 hours.

Leave any dressed salads at home. It is unlikely that you will take them to the place in a fresh state.

Wrap all prepared dishes in foil and store in a cooler bag.

Bread taken from home should be packed separately white and black. Otherwise, white will perceive the smell of black, and it will deteriorate faster. You can wrap the bread in parchment paper and place it in a plastic bag.

The meat can be wrapped in a linen napkin soaked in a solution of salicylic acid (1 teaspoon per 0.5 l of water). But then be sure to rinse it!

The same advice applies to fresh fish.

Remember, pies and pies with liver, meat or egg can only be kept without a refrigerator within 2 hours. During the summer heat - even less.

You can’t take confectionery with cream on the road at all.

If you have a chronic disease of the gastrointestinal tract - double your caution when transporting food!

Ilya Akinfiev: “The most important thing is not to forget that there should be adsorbents in the first aid kit, and at the first signs of poisoning, consult a doctor. This is especially true for children, since dehydration in children with poisoning develops many times faster than in adults.

What should be in the first aid kit

Adsorbents: activated carbon, smecta, polyphepan, enterosgel.

Antibacterial, including for the treatment of intestinal infections: phthalazole, levomycetin, intetrix, cotrimoxazole (biseptol, groseptol, bactrim), nifuroxazide, amoxicillin (ospamox), ampiox, ampicillin, ciprofloxacin (tsifran), ofloxacin (tarivid), pefloxacin (abaktal), fusafungin (bioparox), sulfacetamide (sulfacyl sodium ), sulfanilamide (streptocid), levosin, levomekol

Antidiarrheals: loperamide (motilium)

However, remember that without a doctor's prescription, taking antibiotics is undesirable, and is only possible if the return trip is more than 2 hours, and the body temperature is more than 38C.

Meat is a natural protein product that perfectly saturates, gives health and energy. It is important to eat quality food that has the best effect on the body. We care about the well-being, safety and well-being of our readers, so we decided to collect in this post all the useful tips on how to keep meat fresh under normal and various adverse conditions. The first part of the article is devoted to storing the product at room temperature, the second - to the correct content in a cool environment.

How to store meat without a refrigerator?

Proven folk methods help prolong the freshness of meat when a refrigerator is not available for some reason.

Raw meat in a vinegar napkin

Soak any cloth with vinegar. To store meat, wrap it in cloth, put it in a cool environment. Shelf life in vinegar napkin - only 2 days.

tongues in broth

By-products are tasty and healthy. If you have boiled the tongues and are going to use them for cooking hot homemade dishes, they can be stored in the broth for a while.

water preservative

Dial in a large container of cold water, put salt - 2 handfuls. For 1 or 2 days, you can remove the product wrapped in a damp towel in an earthenware container, into a saucepan. Keep meat in a cool environment.

Meat in dairy products

Pour milk or another natural animal product, for example, yogurt, into any convenient container, put the meat in it, and put it in a cool place. In this form, the carcass can lie for 4-5 days.

Meat in salicylic acid

We take 0.5 liters of water, dissolve 1 tsp in it. salicylic acid. It is necessary to soak a cloth napkin with this liquid. Wrap the product in this fabric. It is believed that in such an environment a piece of meat lies without spoilage for 14 days.

Meat in mustard

If you have unsalted and unsweetened mustard, you can saturate the meat with plenty of it. Also soak the fabric, wrap the product. Put the bag in polyethylene, do not tie tightly.

Meat and salt

Make a highly concentrated salt solution - stir it in water, lower a piece of meat there. Or intensively rub salt into the fillet and put it in a clay or glass container under the lid. In a salty environment, you can keep the freshness of the product for a while.

meat in parchment

A piece of meat can be wrapped with parchment paper, and a cloth soaked in salt water can be wrapped on top. When the wrap dries, it needs to be moistened again.

Meat in lemon

All that needs to be done to store the product in hot conditions is to grate the product with lemon juice. You can leave the meat in this form only in a ventilated room.

Jerky

Components:

beef tenderloin - 500 g;
salt with large fractions - 1 kg;
rope - 50 cm long;
pepper - 3 tbsp. l. (It is better to take coarsely ground black pepper).

Remove veins, fat, films from beef tenderloin. Make 2-3 parts from a whole piece. Roll the fillet in pepper, lower into a container where about 1 cm of salt is poured. Cover the pieces completely with salt. put under the lid in the refrigerator for 4 hours. Turn the product over and soak in pepper and salt for another 12 hours. Remove the salted meat, wash, dry.

Thread a rope into a piece, dip the meat in pepper or paprika, hang it for a couple of days right in the refrigerator. As a rule, the climate in the main chamber of the refrigerator is dry, so the product may be weathered. Overcooked meat will be dry, most likely. As soon as the meat has reached readiness, it must be consumed. Cooking time - 2-3 days. Thinly cut the fillet to the table.

meat can be stored without refrigeration in salt

Proper storage of meat in the refrigerator and freezer

How to store meat in the refrigerator without freezing?

The shelf life of the meat of older animals in the lower chamber of the refrigerator is strictly 48 hours, no longer. If this product is taken from a young animal, then the period is a maximum of 24 hours. It is advisable to remove all the bones before sending to the refrigerator, this approach allows the product to stay fresh longer.

Air temperature and meat freezing conditions

Store refrigerated products in an environment where the temperature is maintained at 0 or 1 degrees. The shelf life in this case will be 3 days. If you need to extend the freshness time, you will have to put the product in the freezer, where there are deep sub-zero temperatures.

Before freezing in the freezer, wipe the meat and put it in a bag. Get as much air out of the package as possible. It is not necessary to wash the meat, otherwise undesirable consequences can be caused. Large pieces have a longer shelf life. If you need small portions for cooking, then separate them in advance, as the frozen product is difficult to cut with a knife. Thawing is undesirable, as re-freezing can adversely affect the product.

There is another good way to freeze meat. To do this, we freeze a piece of carcass, wait for hardening. Next, we remove the product from the freezer, pour it with water, then immediately remove it into the chamber for shock freezing or on a regular freezer shelf. This approach is required for the appearance of an ice crust on the surface. Such a crust counteracts the release of valuable moisture from the meat, it remains surprisingly juicy and of high quality.

If you have a minus temperature range of 8-15 degrees in your freezer, then frozen meat of an adult animal can lie without negative consequences for as long as 6 months. When the product is taken from a young animal, the period is halved, which means 3 months maximum.

When buying frozen meat, be careful to check the timing. And know that the best product is the one that was frozen by the shock technique. When defrosting occurs, the natural taste and juiciness of the fibers are preserved.

Shock freezing of meat

When freezing at home, it is better to create conditions like shock. This means that you need to set the freezer as cold as possible. The disadvantage of conventional gradual freezing of the product is that the ice crystals destroy the natural texture of the meat. The fibers absorb water and meat juices, which changes the taste for the worse.

Safe defrosting of meat

Instead of defrosting the meat in the microwave, leave it in the positive temperature right on the table or in the refrigerator. From the microwave thawing method, the product may harden and acquire an unpleasant taste.

The best option is to leave the meat in a room without a refrigerator, these conditions are called room temperature. Such defrosting takes a lot of time, but leaves the product with the most pleasant taste and juicy structure. But you can get out of this situation with a waste of time. If you intend to use the product in the morning, take it out of the freezer the evening of the previous day and go to bed. To plan dinner, prepare the meat in the morning of the current day.

When you need to thaw a small portion of meat, and you suspect that in the heat it may defrost too much and spoil, you can move this product from the freezer to the main compartment of the refrigerator. For the whole day, nothing bad will happen to the meat, it will thaw well and will be ready for cooking.

on a hike, meat can be stored in cold water or salted and smoked

Storage of meat in non-standard conditions without freezing

How to save meat in summer?

Summer is full of nettles. It can be used to extend the shelf life of meat. Pick up fresh nettles, put it in a ceramic container. Next, set the container in the dark and cool. For several days, the meat can lie in the leaves.

How to save meat on a hike?

meat in water

Camping conditions dictate their own rules. For some time, meat can be preserved in ice water from flowing reservoirs. True, immediately after such storage, it is necessary to immediately prepare the product, otherwise it will quickly become unusable.

Salted smoked meat on a fire

Meat in the coals

We take birch coals without ash, grind, rinse thoroughly, dry. Sprinkle a completely dry piece of meat with abundantly crushed coals. Wrap the product tightly in canvas, tie, hang in a cool environment. Shelf life of several weeks or months.

You can also divide the carcass into pieces of 1.5 kg, put in a container made of wood or clay, sprinkle with salt, then pour crushed charcoal. The layer should be 2 fingers thick. Shelf life - up to 12 days.

How to save meat on a train?

Fried meat with fat

How to save boiled meat on the road?

Meat will last longer if water is drained from it after cooking. A dry product does not spoil as quickly as if it were wet.

Among other ways, you can dry, pickle, preserve meat with a cold or hot method. These harvesting methods must be well known and all manipulations must be done in compliance with the technology, otherwise microorganisms may remain that will spoil the product.

Meat storage restrictions

Little minced meat with the addition of garlic or onions is stored. After purchase, it is desirable to cook it immediately. This mixture is rapidly becoming unusable, it is not customary to store it.

The maximum shelf life of minced meat is no longer than 12 hours. We do not recommend placing meat in the microwave to thaw as soon as possible.

After storing meat in any way, thoroughly rinse the product before cooking.

If you are a meat lover, you should understand that you are dealing with a perishable product. In its thickness, harmful bacteria rapidly multiply. If your product is spoiled, it can be recognized by the bad smell. The meat acquires an unpleasant slimy film on the surface. The expired product turns light, then greenish. If you see this, dispose of it immediately.

There is an opinion that it is best to take meat products from conscientious farmers, and not in cheap stores. Yes, this is true, but you should know that freshly mined meat should not be consumed immediately. From the moment of slaughter of the animal, 2-3 days should pass. Meat that has lain for some time is better digested, it has a juicy, very soft structure to the maximum.

Even if you put the meat in the refrigerator chamber in compliance with all temperature rules, make sure that there are no strong-smelling foods nearby. Otherwise, the fibers will absorb a foreign flavor and the decomposition process will quickly begin. It is not necessary to put pieces of carcass on a wooden surface, as the latter absorbs moisture, which is undesirable. A surface made of another non-porous material is much better suited.

Surely, you have seen a lot of advice on the Internet on how to restore spoiled meat with a characteristic smell. This includes rinsing, soaking, or rubbing with certain foods. Please do not follow these guidelines and do not eat expired food. Especially high risk of poisoning children, the elderly and debilitated people. There is only one meat for eating - the first freshness, the rest is unfit for consumption. You don't have to experiment with your health.