Different types of meat of animals are one of the most demanded food for the person. Culinary specialists seek to keep as long as possible freshness of meat of animals to use this product for preparation of various dishes.
Meat – a product expensive and at the same time such that quickly spoils. If the housewife has the big fridge with the freezer, then it is possible to buy refrigerated meat of times a week and to keep it in the freezer. Previously planned menu gives the chance to buy meat on three — four days. Even without fridge it is possible throughout the same period of time to keep meat in house conditions – in a cold corner of the room, having used simple, but very effective ways, especially in the fall and in the winter.
Veal is put in the ceramic ware rinsed with boiled water and dried up and filled in with amasi. The lactic acid which is available in amasi preserves a product. Besides, doesn't milk to air access. In the same way it is possible to keep a crude liver for day. Having pulled out from milk, meat should be washed, and to pour out milk away.
It is enough to oil the beef intended for suppression from above vegetable, to place in ceramic capacity and to impose with green vegetables (parsley, a celery, onions). Veal and beef can also be inwrapped in fabric, obryzganny vinegar, then in a foil and to put in the ceramic, porcelain or intact enameled ware, then to place in the fridge. Meat at the same time gets a characteristic acetic smell.
It is possible to store pork in the fridge no more than one week. The most suitable container for this type of meat is the pan with a cover which isn't closed hermetically. Pork can be stored in the deep freeze about half a year. One of the most widespread types of preservation of pork for long term is smoking. It should be noted that smoked pork isn't recommended to be frozen, otherwise the product can have a rancid taste.
Way by means of which meat throughout the short period of time (one day) remains from damage is its boiling or frying. High temperature destroys microflora on meat.