Ground meat is often the choice of many people when they want to enjoy beef. Before making a dish made from ground meat, first identify some surprising facts about the following ground meat. And now you should know How Long Does Cooked Ground Beef Last In The Fridge: Can It Be Put Back In The Refrigerator?
What are the main ingredients in ground meat?
Ground meat comes from the rest of the beef. However, it is not meat that is not worth consumption, but rather leftover meat from some parts of the cow that are usually taken part of the body to make steak and other specialty meat dishes.
Please note, in this random part of the meat has an irregular fat ratio. Sometimes the fat content in the ground meat is too much or even very little.
Do you have to be aware of bacteria in ground meat?
Yes, it is very necessary to be vigilant when buying ground meat. Since they come from all different parts of the cow and there is a high risk of contamination from E. Coli bacteria, this is easily spread if mixed and ground into one.
It is better to buy it in a supermarket or a famous butcher shop because this place must have standard ground meat ranging from the type or part that is ground to how to pack until it arrives at the storefront of the supermarket.
Why do you also need to see the color of the ground meat?
Ground beef is difficult to choose which one is of good quality when only seen by the naked eye. Because this is a mixture of different parts of beef that are difficult to distinguish. Sometimes some are fresh red, brownish due to the oxidation process, until pale red.
However, one color that you need to be aware of, if the ground meat already tends to be gray, it is better not to choose. Because this gray ground meat is usually of poor quality and full of bacteria.
What are the ingredients of beef?
The main content of beef is protein, fat, vitamins, and minerals. Beef also contains some typical compounds such as creatine, glutathione, even taurine.
Beef is one of the animal foods that offers unparalleled delicacy. Beef can be processed into a variety of dishes that shake the tongue, such as black pepper beef, rendang, to stay. Not only delicious, but beef also offers some nutrients and nutrients that are beneficial for the body.
Profile of beef content for macronutrients
The macronutrients of beef are mainly protein and fat. Here is the content of roasted ground beef per 100 grams with 10% fat:
Protein: 26.1 grams
Carbohydrate: 0 grams
Sugar: 0 grams
Fiber: 0 grams
Fat: 11.8 grams
By the above profile of beef content, this animal food does not contain carbohydrates.
Variety of beef content
Here is a discussion of the variety of beef content that is interesting to know:
Like other meats, beef is mainly composed of protein. In cooked lean beef, the protein portion can reach 26-27%. Animal protein sources such as beef contain nine essential amino acids that are vital to the body.
Protein in meat is almost identical to the protein in our muscles. So no wonder, eating meat and other animal proteins can be beneficial for postoperative recovery, beneficial for athletes, and plays a role in maintaining and building muscle mass.
In addition to protein, fat is also one of the nutritional content of beef. Fat content as beef content can depend on age, breed of beef, gender, feed given, to the level of trimming process to throw certain parts on beef. Processed beef such as sausages tends to contain high fats.
In low-fat beef, the fat content can reach 5-10%. These fats are mainly composed of saturated fats and monounsaturated fats. The fattiest acids in beef include stearic acid, oleic acid, and palmitic acid.
Processed beef also contains trans fats. However, unlike trans fats made in processed foods, natural trans fats in beef are not considered harmful.
Not only macronutrients, but beef also contains micronutrients in the form of vitamins. B vitamin is a vitamin that is quite a lot of beef content. Such vitamins, including:
Vitamin B12. Meat is one of the best sources of vitamin B12. This vitamin plays a vital role in the formation of blood cells and is needed by the brain and nervous system.
Vitamin B3. Also known as niacin, vitamin B3 plays a variety of functions for the body. Low niacin intake is associated with an increased risk of heart disease.
Vitamin B6. Vitamin B6 also plays a role in blood cell formation and energy metabolism.
The content of beef that makes it a healthy food is a variety of minerals. Some types of minerals that are high in beef, namely:
Iron is one of the minerals that are quite high in beef. The iron contained in beef is also more easily absorbed by the body.
Zinc is also a very high nutritional content of beef. Zinc plays a role in the maintenance and growth of the body.
Beef is also rich in selenium, a micro mineral that plays an essential role for the body.
Phosphorus is also an important mineral for the maintenance and growth of body tissues.
Other nutritional content of beef
Beef also contains some typical compounds. Such compounds, at sufficient levels, can be beneficial to the body. Typical compounds in the nutrition of beef, namely:
Creatine acts as a source of energy for muscles and amounts quite a lot in beef. Creatine is also consumed in supplement form for maintenance and muscle growth.
Taurine is an amino acid that has antioxidant effects. In addition to being contained in beef and fish, taurine is also produced by the body and plays a role in heart and muscle function. Taurine is also mixed in energy drink products.
Glutathione is a nutrient that also has antioxidant effects. These nutrients are contained highly in meat, especially in grass-fed cows.
Conjugated linoleic acid or CLA is trans fat in the meat. Unlike trans fats in processed foods, CLA has the potential to nourish the body.
Before going on I will tell you to know the Ground Beef and Cheese Enchilada Recipe – easy beef is a very popular dish in Mexico.
What are the benefits of beef?
With the variety of nutritional content of beef above, this source of animal protein also offers a variety of health benefits. Benefits of beef, including:
- Prevent anemia
- Maintain muscle mass
- Supports cognitive function
- Maintain the health of the immune system
- Improve physical exercise performance
- Maintaining fertility and reproductive system
- Maintain healthy nails, hair, and skin
How long does ground meat last in the fridge?
Ground meat such as beef, veal, or poultry meat can be put in the refrigerator for about 2 days. But if frozen in the freezer, then it can last about 3-4 months.
Store the minced meat properly, store uncooked minced meat in the refrigerator at 4 °C or less
If you want to cook it immediately, store the meat in the refrigerator. Meat left at room temperature will begin to be visited by harmful bacteria within 2 hours. Never leave meat at room temperature for more than 2 hours, or more than 1 hour when it is at a temperature of more than 32 °C.
If you don’t want to cook it right away, freeze the meat.
How long does cooked ground meat last in the fridge?
Store cooked meat in the refrigerator or freezer. Cooked minced meat can be stored safely in the refrigerator for 7 days before it begins to rot. You can also store it for up to 8 months in the freezer. Make sure you have put it in an airtight container!
And how long can raw ground meat last in the fridge?
Store raw ground meat in the freezer for up to 4 months
Put the meat in a safe plastic container for the freezer and write the date of purchase listed on the packaging. Remove all air before you close the plastic bag tightly to save space in the freezer.
Maybe you will see some white freezer dots on the meat after passing a few months. You can remove this part if the area is only small. If it’s a lot, just throw away the meat.
How long is ground meat safe to cook?
Cooking ground meat within 2 days from the date of sale
If you keep it in the refrigerator at all times, the meat will remain fresh and safe to use until 2 days after the date on the packaging. Be sure to use ground meat immediately after buying it so as not to waste it.
Cook the ground meat in temperatures up to 71 °C before you store or consume it.
The only way to eradicate the natural bacteria present in the meat is to cook it until cooked. Check the temperature on the inside of the meat with a meat thermometer when you cook it.
How do I know if the ground meat has been damaged?
Minced meat is a versatile ingredient that can be used to make hamburgers, meat tacos or Mexican specialties, spaghetti sauces, and so on. If you are unsure whether the minced meat in the refrigerator is still good or not, you can check it in some easy ways to know the condition. Remember, never eat rotten meat!
Here’s how to check minced meat:
Check if the color of ground meat turns brown or dull gray
Fresh meat is bright red, although there may be brown spots in the middle as it is taken from some parts of the cow. The longer it is stored, the more gray the ground meat. Discard the minced meat if it is gray, not red or brown.
The packaged minced meat will turn brown on the inside because oxygen cannot reach the middle.
Smell ground meat to find out if there is an acidic aroma
Fresh meat will smell slightly, but rotting meat will give off a foul or sour smell. The smell comes from gases made by bacteria in the flesh. Do not consume it if you smell a sharp smell.
Many disease-causing bacteria in the diet (e.g. salmonella) cannot be smelled and can be in fresh meat. Always cook the beef until cooked so that the bacteria die. If you are in doubt about the condition of the meat and do not want to eat it, just throw it away.
Touch the ground meat if it tastes slimy
Knead the meat with fingers to check its density. Fresh meat will easily break on the fingers and separate into pieces. If the meat tastes sticky or has a slimy texture, it is most likely rotten.
Wash your hands before and after holding raw meat so you don’t spread bacteria or contaminate the meat.
Check the minced meat packaging to see the sale date
Raw minced meat is safe to use only 1 or 2 days after the recommended sell-bay date. Check your calendar to see how long you’ve been buying it. Dispose of the meat is also past the recommended time.
What is noticed in melting ground meat?
Melt frozen meat by placing it in a fridge or sink filled with cold water
Transfer the frozen meat to the refrigerator for 1 to 2 days before use to remove the frost. If you are using a sink, soak the meat in a sink filled with cold water. Change the water once every 30 minutes until the freeze is completely gone.
Meat thawed with water should be cooked immediately.
Do not let the meat melt at room temperature.
Meat can be thawed in the microwave but must be cooked immediately after thawing so as not to contaminate.
A very important warning!!!
Always cook the meat until it reaches an internal temperature of 71 °C.
Store cold foods below 4 °C and hot foods above 60 °C. The conditions between these two temperature ranges are Dangerous Zones because bacteria can develop.
Wash your hands after holding raw meat so as not to contaminate the surface.