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.
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
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.
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
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??