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Old 06-19-2008, 03:12 PM   #11
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Originally Posted by Mrs. Cuillo View Post
I thought I had heard that it was due to light exposure as well but I just wanted to ask the experts! Thank you for your help everyone!
Just to clarify, it's not exposure to light, but air - it's the result of oxidation.
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Old 06-19-2008, 03:16 PM   #12
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Originally Posted by cara View Post
I'm stunned - I never ever heard about keeping ground meat over that long!

I may keep it in the fridge fr two days, maybe 2,5...but only if coldchain wasn't broken... but never for longer (if you count in the thursday, it is five days ;) )..
What do you mean by cold chain?

I count Thursday to Friday = 1 day, Friday to Saturday = 2 days, etc.

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what do they do with the meat to keep it "fresh" that long?
They don't do anything special, I'm just not obsessive about following gov't guidelines. I eat sushi and ceviche, have eaten beef carpaccio, and I don't always cook my burgers to 180 degrees (although if I'm using beef I've had more than a few days, I generally use it in a sauce, not burgers). And since I have a compromised immune system due to medications I'm taking, if anyone were to get sick from these practices, it would be me Guess I'm walking on the wild side.
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Old 06-19-2008, 03:39 PM   #13
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What do you mean by cold chain?

cold chain = take care the meat won't get warmer than 2C/36F

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Originally Posted by GotGarlic View Post
I count Thursday to Friday = 1 day, Friday to Saturday = 2 days, etc.
okay, I counted every day as one.. ;o)


Quote:
Originally Posted by GotGarlic View Post
They don't do anything special, I'm just not obsessive about following gov't guidelines. I eat sushi and ceviche, have eaten beef carpaccio, and I don't always cook my burgers to 180 degrees (although if I'm using beef I've had more than a few days, I generally use it in a sauce, not burgers). And since I have a compromised immune system due to medications I'm taking, if anyone were to get sick from these practices, it would be me Guess I'm walking on the wild side.
I do the same, welldone beef is *brrr*, but here in G/europe it's only allowed to sell ground meat the day it is produced and if you have no packed meat it's recommended to work with it the same day, if they packed it with same special gas (I think it's CO2) you can keep it another day.. but only if the cold chain wasn't broken.. wich is very hard to manage..
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