Marination

[sakariya vu]

Dear  Group Members,

 

can any one provide me a details about marination of meat, poultry & fish items.my Question is 

1)after proper marination how long we can keep the items in a chiller temperature??

2)Is there any procedure to keep items in a frozen temperature??

Your quick response will be highly appreciated.

Thanks & Regards

Sakhariya

[Bobby Krishna]

The quality of the marinated meat/fish will depend on the microbial count before you marinate the product. 

The shelf life is highly variable depending on the initial count. If the meat is fresh, three days should be OK. Shelf life can be extended by vacuum packing.

Note that most spices contaminate the meat and thus accelerates spoilage. Moreover, handling also accelerates spoilage.

There is no restriction on freezing provided you can assure safety and traceability. Portion the meat, pack and freeze with a 'packed on' label. 

Get the process approved ( written) by your food inspector before you do it.

Regards

Bobby

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[Nargis E Jhetam]

 

Dear Bobby,

 

For marinated meats/ fish that have been defrosted in refrigerator for 48/ 24 hours – what will the recommended shelf-life inclusive of marinated time and  thaw time?

Please can you advise

 

Nargis

[Dilip George]

Dear Group,

There was a discussion on marination sometimes back and was explained that vaccum packing will extend the shelf life of a marinated product. If marination is done with preservatives, can we keep the product for more time?

I have seen chinese chefs are keeping whole duck in the room temperature after marinating and argued that it will not be a problem since they prepare it with some preservatives.

If anyone has more idea on this please explain

T&R

Dilip

Dilip George

[DR. SUHEEL AHMED]

1) Vaccuum Packing (without preservatives) - maximum shelf life 10 days (6-7 days as per references) 
Some manufacturers have exteremely good process control with low initial loads - claim a shelf life upto 30 days.
Risk - Clostridium - rare but serious
 
2) Vaccuum Packing (with preservatives) often called MAP (modified atmosphere packing)- shelf life 3 - 6 months - depends on type of preservatives used.
Risk - Clostridium - rare but serious


Dr. Suheel Ahmed. 


 

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Date: Sun, 15 Apr 2012 11:37:23 +0400

Subject: Re: {Food Safety Dubai} Marination

From: dilipg...@gmail.com
To: foodsafety...@googlegroups.com
CC: foodsaf...@googlegroups.com

[Dilip George]

Hi Dr. Suheel,

So, what about keeping the product in a chiller with out vaccum packing?

As Waleed said before, marinating with lemon or viniger can reduce the PH level and can be kept for long time.

What do you say?

Dilip

[Bobby Krishna]

Dilip

Are you talking about Peking Duck?

Bobby krishna

Sent from my iPhone. Please ignore the spell errors

[DR. SUHEEL AHMED]

Dear Dilip as far as I know
 
All meat products - chill processed can be kept between -1 to 4C for a maximum of 7 days (now a days many standards are insisting 3-4 days)
 
Vacuum Packing or addition of preservatives (vinegar, lemon, salt etc) "MAY" increase the shelf life by a max of another 2-3 days (depending on the type of preservatives) total 10 hours. Again this should be kept at -1 to 4C.
 
Lot of people do try out many things but I havent come across any documented standards -
 
I personally would not recommed anyone to take such risks beyond what is proven.
 

Dr. Suheel Ahmed. 

 

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Date: Sun, 15 Apr 2012 14:01:07 +0400

Subject: Re: {Food Safety Dubai} Marination
From: dilipg...@gmail.com

To: suhai...@hotmail.com
CC: foodsafety...@googlegroups.com; foodsaf...@googlegroups.com

[amir]

What about the sous vide cooked items, is it possible to keep more than 10 days at 1-4…….

 

Regards

 

Ameer

[Dilip George]

Hi Amir,

I guess the cooking is done in vaccum packing at low temperature.(Not sure about the process in sous vide)

Can you explain the process in detail

Thanks and regards

Dilip

2012/4/15 amir <am...@bateel.com>

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Dilip George