The storage duration of raw meat—bringing raw meat to its optimal consumption period
For the best flavor, freshly slaughtered meat should not be cooked immediately. Instead, let it rest in a cool environment for a period of time, known as the "aging" or "maturation" period, during which the amino acids in the meat gradually increase, resulting in a much better taste after cooking. At home, you can use your refrigerator's "near-freezing" or "zero-degree" fresh-keeping function to keep the meat in a semi-frozen state. This prevents the moisture loss that occurs when meat is fully frozen and then thawed, while also avoiding spoilage from temperatures that are too high.
The maturation period for different types of meat varies; simply put, the larger the animal, the longer the meat's maturation period. Starting from the time of slaughter, chicken and fish need 2 to 3 hours to mature, pork and lamb need one to two days, and beef needs two to three days or even longer. Use these times as a reference for longer storage!
Properly thawing raw meat—the correct method for defrosting frozen meat.
Here are 4 thawing methods—which one do you usually use?
A. Thaw in the refrigerator B. Thaw at room temperature C. Thaw in water D. Thaw using the defrost setting on the microwave
A is correct; the other three methods are not recommended. This is because the faster the temperature changes during thawing, the quicker the moisture in the meat is lost, resulting in a particularly dry and tough texture after cooking—especially for seafood.
Every time you take frozen meat out of the freezer and thaw it at room temperature, you'll notice a lot of bloody liquid seeping out—this is actually moisture loss caused by rapid temperature changes. If you thaw frozen meat in the refrigerator instead, where the temperature drops very slowly, the meat will retain almost all of its moisture, staying tender and fresh, resulting in a better texture after cooking. However, thawing in the refrigerator takes much longer, so it's best to transfer the frozen meat from the freezer to the fridge a day ahead to allow plenty of time for it to thaw properly.