How sausages can be stored in the fridge and freezer, conditions and best ways

To preserve the freshness and flavor of the sausage, it is necessary to know how to store it correctly in the refrigerator. There is a wide variety of ready-to-eat meat products. Each type differs in the type of shell, the percentage and quality of spices, and the method of preparation. The terms and conditions required for storage are largely determined by the type of raw material. In order not to harm your health, it is important to monitor the quality and freshness of the sausage.

What factors affect shelf life

Shelf life is influenced by such factors.

Raw materials

The highest quality product contains at least 62% muscle tissue.Such meat cannot be frozen, therefore the product is less susceptible to pathogenic microflora. The shelf life of these products is long. In first and second grade sausages, the composition of muscle tissue is less than 58%.

Manufacturing technology

Most sausages are first boiled and then smoked. The cooking time depends on the thickness of the stick. Then the product is additionally dried for 3 days. The shelf life of smoked products is much longer.

Variety of shell

The casing is used to maintain the shape of the product and protect it from the penetration of various bacteria and dirt. When buying, you should carefully examine the packaging. There should be no signs of deformation or damage on it.

Natural

The main advantage of such a shell is that it can be eaten. But besides this advantage, there are also disadvantages:

it takes longer to manufacture a product;
such a shell is poorly peeled off;
storage periods are minimal.

Semi-synthetic materials

An envelope made of semi-synthetic material does not let air through and does not allow the penetration of adverse external factors. If all conditions are met, the product can be stored for up to two weeks.

vacuum packed

The result of improved technology for the production of sausages was the creation of vacuum packaging. It keeps the taste, smell and freshness of the product much longer (up to 4 weeks).

Polyamide coating

To preserve cooked sausages, a polyamide casing is used.

The number and composition of additives

One of the important indicators that determine the shelf life of a product are the raw materials used during preparation:

The composition may contain pork, beef, turkey or chicken in different proportions.
Additional ingredients include soy, spices, preservatives, food additives and colorings.

Look at Also

How and how much to store lightly salted cucumbers at home after pickling

The higher the percentage of preservatives in the composition, the longer the sausage product is stored. A product made entirely of natural products will not be characterized by high taste and appearance.

It is important that the composition contains as little table salt, sodium nitrate and other stabilizers as possible:

The sausage with the highest percentage of natural ingredients has a light pink hue. Form resumes quickly with pressure on the stick. The structure is homogeneous, without voids or large particles.
Raw materials with a high content of preservatives have a dark pink color, a loose structure with voids.

Compliance with storage rules for finished products

Subject to all recommended storage conditions for the different types of sausages, the shelf life may be long.

Store preferably in a cool, dark place with good ventilation.

Optimal storage conditions

Pay attention to the requirements.

Temperature

Cold meat products are recommended to be stored in a cool place where the temperature does not exceed +6 degrees. A raw smoked product can be stored at a temperature of +14 degrees.

Humidity

The humidity where the product is supposed to be stored should be between 72% and 82%.

Lighting

Sausages should be stored in a dark place. Protect from direct sunlight and intense light.

Storage methods

Better storage methods.

Without refrigerator

It is not recommended to leave the sausage at room temperature:

It is forbidden to keep boiled, boiled liver, black pudding and ham in a hot place. In this case, they quickly deteriorate and can be harmful to health.
It is allowed to keep a raw smoked product in one room. Only first you need to wrap the sausage in baking paper.

Frozen

It will be possible to prolong the freshness of the product if it is stored in the freezer. It is important to follow a number of recommendations:

pre-check the outer shell (there should be no defects on it);
if the packaging is damaged, it is recommended to wrap the sausage with foil or foil;
if the meat product is prepared according to a homemade recipe, then it is previously placed in a vacuum container;
it is best to place the product on the bottom row of the freezer compartment.

It is easy to defrost sausages at any time. The product is transferred to the refrigerator compartment for 8-10 hours.

Refrigerator storage rules

Recommendations:

The sausage must be released from its original packaging.
Then the product is wrapped in cling film.
If you treat the cut with lemon or oil, you can increase the shelf life of the product.
It is best to wrap the slices in foil.
The best air temperature inside the refrigerator is considered to be +4 degrees.
It is allowed to keep wet or boiled-smoked, as well as dried sausages at +9 degrees.

Characteristics and shelf life of various types

Different types of products have their own storage rules.

Ham and boiled

This type of sausage can be stored for up to five days, subject to the following conditions:

the temperature inside the chamber does not exceed +7 degrees;
Wrapping in aluminum foil will help preserve moisture in the product;
the cut from the winding will be saved by oil treatment, after which the stick is wrapped in a film;
storage in a vacuum container is ideal;
it is not recommended to freeze boiled ham and sausage (the taste and shape of meat products deteriorate).

Look at Also

How to store grapes at home, rules and methods of harvesting berries for the winter

Sausages and sausages

They are considered a type of cooked sausage. The shelf life depends on the constituent ingredients and the material of the casing. The more preservatives, the longer the acceptable shelf life. The minimum shelf life is five days.

Welcome

The freshness of such a product lasts longer (up to nine days):

Fat will help prolong the freshness of homemade sausages. It is transferred to a glass container and poured over fat. Palatability remains in this form for up to 60 days.
It will be possible to extend the shelf life of the sausage even if it is frozen.

Liverka and bloodworm

This type of sausage is stored only in a cool, dark place, where the temperature does not exceed +5 degrees. If the product is made independently, then it is allowed to store it in the freezer for six months.

Smoked product

This type of meat product is stored in a dark, cool place with good ventilation. The air humidity is maintained at about 78%, the temperature should be about +5 degrees.

It is allowed to freeze the product, then the shelf life is increased to 72 days. Hot smoked sausages should be stored at a temperature of +5 degrees. The freshness will last for 20 days. In the case of cold smoking, the deadlines are extended to two months.

PhD

To preserve the freshness and taste of this product, the following conditions must be met:

if the sausage stick has already been started, then the shelf life is no more than a week;
unopened packages can be stored in the refrigerator at a temperature of +1 to +7 degrees for up to 3.5 weeks;
it is not recommended to freeze this type of meat product.

uncooked smoked

If the original packaging is unopened, the product remains fresh for up to four months, but provided that the air temperature does not exceed +12 degrees and the humidity is maintained at 77%.

If the package is opened, the product is stored for no more than a month, provided that the temperature inside the refrigerator does not exceed +7 degrees.

If the stick of the uncooked smoked product is dry, wrapping it in a damp cloth will help restore its original taste. In this form, the product must be kept steamed for several minutes. In the freezer, this type of finished meat product can stay for up to a year, retaining its taste and quality.

Dried

This type of product is stored the longest:

In a dark and cool place, the shelf life can be up to 5.5 months.
At room temperature, storage is allowed for up to four weeks.
The room where such a sausage is stored should be well ventilated.
The air humidity should be 78%.
The taste of the product deteriorates with strong temperature fluctuations and the presence of a draft.

Horse

These are dry salted products that must be stored at a temperature of +5 degrees. Humidity should be 79%. Under these conditions, the stick will remain fresh for six months.

Livernaya

Such a product is classified as a variety of homemade sausages:

It is best to wrap a freshly prepared product in foil and put it in the freezer compartment. The shelf life under these conditions is six months.
If it is supposed to be stored in the refrigerator, it is recommended to put the sausage in a ceramic dish and fill it with fat. The product will be good for consumption for 5 months.
Storage of the product in the refrigerator under normal conditions does not exceed two days.

Look at Also

The best methods and rules for storing blueberries at home for the winter after harvesting

Ready-to-use cuts

The expiry date of the slices must be indicated on the label. In most cases, the time depends on the type of factory casing and the variety. Smoked and cured raw sausages are stored at a temperature of +5 degrees. The shelf life of freshness in this case is one week. At temperatures up to +14 degrees, the shelf life is reduced to 6 days.

Signs of product deterioration

Before buying a product, it is important to immediately study the label, which contains the date of manufacture and the expiry date. Signs of a spoiled product include:

the appearance of stains on the outer cover of the stick;
if the stick is notched, the place of the cut has an unusual bloom and color;
a sweet-sour or salty aroma emanates from the product;
the shell of the damaged product is sticky and slippery;
the structure of the sausage comes off, loses its shape.

If a product has at least one of these attributes, you should not buy it.

The consequences of eating expired products

Eating spoiled sausages leads to poisoning. The following symptoms are troubling:

nausea turning into vomiting;
diarrhea;
pain in the head, abdomen;
feeling weak;
rise in body temperature.

How to keep warm and on the road

Here are some tips to help you keep your food fresh when you travel:

The stick is pre-dried and then wrapped in paper.
It is undesirable to stock up on boiled sausages or liver on the road.
Do not put the sausages in a polythene bag.
The best option would be to slice in a sealed package.

Finished sausage products do not tolerate hot conditions well:

If there is an incision, it is treated with the yolk of the egg, and the product itself is wrapped in foil.
Garlic or mustard powder, which is placed inside the foil, will help preserve the quality of meat products.
A cloth soaked in vinegar, in which the sausage is rolled, helps to preserve the product from heat.

Common Mistakes

The most common mistake of housewives is storing sausages in plastic bags. Inside the package, conditions are created for the rapid spread of pathogenic flora, so the shelf life of the product is significantly reduced. The second mistake is to neglect the shelf life of the selected product.

If you do not check the expiry date, the product may be harmful to your health.

Additional tips and tricks

If the product is supposed to be consumed in the next few days, then it is permissible to buy any period. The shelf life indicated on the packaging is studied beforehand. For long-term storage, it is better to choose a product in hermetic packaging.

So that the stick cut does not dry out, it is treated with egg yolk or lemon juice. If the stick has dried and hardened over time, it is recommended to keep it above steam for 16 minutes. After that, they are removed to the refrigerator compartment. In order for the casing to quickly come off the sausage, the stick is placed under cold water.If you follow all the recommendations and rules for storing sausage products, it will be possible to retain the taste and quality of raw materials for a long time.

Decoding Icons on Clothes