The frozen mark on the poultry label indicates that the product is not in an environment of less than -3 o C. Fresh poultry meat at 3 o C or less must be labeled with frozen or frozen. However, frozen poultry meat fresh poultry meat stored at -3 o C above the temperature without any indication.
The federal government does not require the date of the product to be marked, but many businesses and processing plants voluntarily add dates to poultry or poultry-related products. frozen poultry meat If the date is displayed on the product, the explanatory statement is marked on the side. The date is the date of purchase or the period of use.
The term of use is quality assurance; frozen poultry meat after that date, the best quality will begin to decrease, but the product will still be edible. It is best to buy a product within the period of use. If the use of poultry meat in the frozen period expires, frozen poultry meat the food can still be eaten.
If you buy a full cooked chicken or fast food, please confirm that the purchase is warm. In two hours to eat or cut it into pieces, placed in a covered light box frozen. In 3 to 4 days cold, frozen poultry meat or heated to 7 4 ℃ (direct heating or steaming) after consumption. It is safe to freeze the prepared chicken. Use within 4 months will be the best quality, flavor and texture of the time.
USDA Meat and Poultry Hotline is not recommended to buy stores that have been filled with fresh fresh chickens because the filling material is very easy to corrupt. frozen poultry meat Consumers can not pre-fill fresh whole chicken and so on later cooking; frozen poultry meat chicken should be filled immediately before cooking. Some of the USDA-tested freshly filled whole chickens must be cooked in a frozen state to keep the chicken safe for food. Make sure to cook on the label.
Pickled chicken can be put in the refrigerator for two days. Used pickled juice must be boiled before applying to cooked chicken. frozen poultry meat Discard the remaining uncooked pickled juice.
Visceral color changes, frozen poultry meat especially the liver, from dark red to yellow. The type of feed, the metabolism of poultry and its variety can explain the changes in color. If the liver is green, frozen poultry meat do not eat, it is bile pollution. However, the chicken is safe to eat.
Compared with the past, chicks look fat content more or contain a large piece of "fat block". This is because the chicken has been selected for the breeding of fast-growing chicken species to supply increased demand for chicken. Feed can not be transformed into muscle tissue (meat) and metabolized to fat. frozen poultry meat However, fat does not "combine" into the meat, frozen poultry meat not with beef or other red meat, so it can be easily removed. Geneticists are studying how to eliminate more than fat.
Food grade trisodium phosphate (TSP) has been approved by FSIS as an antimicrobial for use in poultry slaughter. It can significantly reduce the amount of bacteria when immersed or sprayed on a chicken with a dilution agent. frozen poultry meat TSP has been FDA "deemed safe" (GRAS) and has been safely used for many years, especially in cheese processing.