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  2. How long does deli meat last in the freezer? Plus tips on how ...

    www.aol.com/long-does-deli-meat-last-110022894.html

    Vacuum-sealed deli meat will last a bit longer in the fridge if the package remains unopened. Consume unopened packets within 10 to 14 days, Kramer says. Once the packets are opened, eat the meat ...

  3. Everything you need to know about storing meat in your freezer

    www.aol.com/lifestyle/heres-long-meat-safely...

    How long does meat last in the freezer? To reiterate, since freezing your food at 0°F or below keeps it safe pretty much indefinitely, you can defrost and eat any frozen meats or poultry (that ...

  4. How long does food last in the fridge after the power is out?

    www.aol.com/lifestyle/long-food-last-fridge...

    How long can my food last in the fridge after a power outage? Experts say it depends on the product, and whether it's in a refrigerator or freezer.

  5. Warmed-over flavor - Wikipedia

    en.wikipedia.org/wiki/Warmed-over_flavor

    Warmed-over flavor is an unpleasant characteristic usually associated with meat which has been cooked and then refrigerated. The deterioration of meat flavor is most noticeable upon reheating. As cooking and subsequent refrigeration is the case with most convenience foods containing meat, it is a significant challenge to the processed food ...

  6. Meat spoilage - Wikipedia

    en.wikipedia.org/wiki/Meat_spoilage

    The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.

  7. Larder - Wikipedia

    en.wikipedia.org/wiki/Larder

    By the 18th century, the term had expanded: at that point, a dry larder was where bread, pastry, milk, butter, or cooked meats were stored. [2] Larders were commonplace in houses before the widespread use of the refrigerator. Stone larders were designed to keep cold in the hottest weather. They had slate or marble shelves two or three inches thick.

  8. "Never keep leftovers in the refrigerator longer than three or four days, always reheat them to 165 degrees Fahrenheit, and if there's any doubt about whether food is safe — throw it out," she said.

  9. Potted meat - Wikipedia

    en.wikipedia.org/wiki/Potted_meat

    Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]