Semi-finished meat products Terms and conditions of storage

General information


If purchased or prepared minced meat is not used immediately in cooking, place it in the freezer without allowing it to melt.

What explains the short shelf life of minced meat? Any crushed product can be stored without a freezer for no longer than 24 hours. Minced meat spoils quickly due to fine chopping of ingredients. Meat, fish or vegetables inside the pulp are sterile and are well preserved in one piece. After grinding in a meat grinder, when combined with air, the active development of bacteria begins. Additional components also affect shelf life. Onion or garlic is usually added to minced meat or fish to give it a characteristic aroma. The basis of meat and fish is protein, it is destroyed when interacting with particles of onion juice, this process is accompanied by the release of sulfuric acid. This is why food chopped and mixed with onions can spoil within 3 hours without freezing.


How long does minced meat last in the refrigerator?

Dry minced meat without vegetable additives and spices is stored in the refrigerator at a temperature of 0 - 6°C. Vegetables (onions, garlic, herbs) are added immediately before cooking and heat treatment. If according to the recipe the minced meat is prepared on the basis of different types of meat (beef, pork, chicken, turkey), they are also mixed before cooking.


Prepared crushed products are stored separately in the refrigerator.

The freshness and edibility of minced meat depends on how long it was in the refrigerator before cooking. At a temperature of 3 - 6°

  • minced meat (beef, pork, lamb) can be used for up to 1 day;
  • Chicken or fish - can only be stored for 12 hours,
  • vegetable and mushroom - should not lie in the refrigerator for more than 6 hours.

Frozen minced meat, placed on the refrigerator shelf to gradually defrost, will be good for up to 48 hours. But if spices and salt have already been added, it should be cooked immediately, otherwise there is a risk of poisoning. At a minimum, after sitting, meat, fish or mushrooms, seasoned with salt and pepper, will become watery, and vegetables will oxidize and acquire a dark shade.


Repeated freezing of minced meat is unacceptable, so you need to clearly determine the amount of semi-finished product to defrost!

Shelf life of minced meat in the freezer

Minced meat cannot be stored in the freezer forever either. Even after freezing, changes in the structure of meat fibers occur. Therefore, the maximum shelf life of fresh minced meat in the freezer is:

  • meat, fish, chicken or other poultry should not be more than 90 days;
  • vegetable – 1 month;
  • mushroom - six months.


The main task is not to miss the moment immediately after defrosting! For example, if you defrost cutlets or navy-style pasta and do not put them in a frying pan for an hour, these products will acquire an inappropriate sourish taste. A semi-finished product with the addition of onions is completely unsuitable for food if it is left on the table at room temperature for more than 6 hours.

Features of storing certain types of minced meat

Minced meat with added raw egg

This type of semi-finished product has an even shorter shelf life than minced meat with onions. The storage time for minced meat with eggs will be about 3-4 hours in the refrigerator and 3-4 days in the freezer. A raw egg adds excess moisture and makes the minced meat watery. It also accelerates the growth of bacteria.

Fried minced meat

The shelf life of fried meat cutlets in the refrigerator directly depends on the raw materials:

  • fresh product - 3-5 days at a temperature of 1 - 5°;
  • from the semi-finished product after cooling - 1-3 days at a temperature of 1 - 5°;
  • frozen – up to 7 days at a temperature of 0-6° degrees.
  • Cutlets containing onions and eggs are stored in the freezer for no more than 2-3 days, but if only white bread crumb is added to the composition, they can be stored for up to 1 month.

Boiled minced meat

Cooked ready-made balls from minced meat can be kept in the refrigerator for 12-15 hours. Storage in the freezer is not at all advisable, but if there is no other way, then the shelf life will be 3-4 days.

At room temperature

It is prohibited to store any minced meat on the kitchen table. Life threatening! If the finished roast meat, after lying on the table overnight, may not spoil, then minced chicken becomes unsuitable for cooking, as it can cause food poisoning after 1-2 hours. And if the ambient temperature exceeds +20°, even faster. It is interesting that even for indoor conditions, interested parties were not too lazy to experimentally calculate the spoilage time of the finished minced meat:

  • meat – 3 hours;
  • fish – 2 hours;
  • vegetable and mushroom - half an hour.

Rules for freezing minced meat:

  1. blot the minced meat freshly minced in a meat grinder with a napkin to remove excess moisture;
  2. Pack tightly in a plastic bag or clean and dry plastic container;
  3. squeeze the bag to release excess air;
  4. It’s best to sign the date on this package;
  5. Store in the freezer for no more than 3 months.


Professional chefs do not freeze cooked minced meat. It’s more efficient to grind the defrosted meat and immediately prepare the planned dishes from this minced meat.

The shelf life of home-cooked minced meat is on average 2 times higher than that of store-bought meat. The housewife always knows when and from what she prepared the semi-finished product.

Requirements for the quality of poultry dishes. Shelf life

Materials » Development of technology for hot poultry dishes and selection of measuring instruments for quality control » Requirements for the quality of poultry dishes. Shelf life

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Each portion should consist of part of the carcass and part of the leg.

The amount of pulp is at least 65% of the total mass of the product. Skin tears, traces of hemp on the wings, and uneven frying are allowed, but are considered a defect. There should be no blood clots, remains of the anus, goiter or other organs on the inside of the carcass. The deviation in the weight of individual portions for fried poultry is allowed + 3%, but the weight of 10 portions must correspond to the yield of the portions. The presence of microbes of the coli group, paracoli group, proteus group, and salmonella group is unacceptable.

The color of boiled poultry ranges from gray-white to light cream. Consistency – soft, juicy. The taste is moderately salty, without bitterness, with the aroma characteristic of this type of bird.

Fried poultry should have a golden brown crust. The color of chicken and turkey fillets is white, hams are gray or light brown, goose and duck are light or dark brown. Consistency – soft, juicy. The skin is clean, without feather residues or bruises.

Breaded chicken fillet cutlets are golden in color. The taste is delicate, juicy. The consistency is soft, with a crispy crust. The breading should not lag behind.

Chopped chicken cutlets have a light golden crust on the surface. The color on the cut ranges from light gray to creamy gray. Consistency – fluffy, juicy, loose. Redness of the meat and taste of bread are not allowed.

Boiled and fried whole poultry carcasses are stored hot for no more than 1 hour.

For longer storage, they are cooled, and before use they are cut into portions and heated. Dishes from poultry fillets and small game carcasses are prepared to order, since the quality of these products deteriorates during storage. Dishes made from cutlet mass are stored hot for no more than 30 minutes, stewed dishes - no more than 2 hours.

When selling fried poultry in culinary stores, carcasses should be dressed as follows: legs and wings are pressed to the carcass, with the legs cut off at the heel joint without crushing the bones; The cervix is ​​completely removed and the site of its removal is covered with part of the skin. The skin should be clean, without feather residue or bruises. Young hens and chicks are allowed to have wings.

Storage of semi-finished poultry products. Semi-finished poultry products are stored in refrigerated rooms at a temperature not exceeding +6 C. At the manufacturing plant, chicken carcasses, chickens, natural fillets, chicken legs for no more than 8 hours, chopped chicken cutlets for no more than 6 hours, fried poultry meat ( chickens, ducks, geese, turkeys) - 48 hours at a temperature of 4 - 80 C. The shelf life of semi-finished poultry meat products is shown in Table 4 /11/.

Table 4 - Shelf life of semi-finished poultry meat products SanPin 2.3.2. 1324-03

Semi-finished poultry meat products Shelf life, hour
1. Semi-finished natural poultry meat products: - meat-and-bone, boneless without breading (carcass prepared for cooking, legs, fillets, quarters, tobacco chickens, thighs, drumsticks, wings, breasts); 48
2. meat-and-bone, boneless, breaded, with spices, with sauce, marinated. 24
3. Semi-finished poultry meat products, minced, with or without breading 18
4. Minced chicken 12
5. By-products, semi-finished products from poultry by-products 24
6. Sets for jelly, stew, soup 12
Culinary products from poultry meat
7. Smoked, smoked-baked and smoked-boiled poultry carcasses and parts of carcasses 72
8. Ready-made poultry dishes, fried, boiled, stewed 48
9. Dishes made from minced poultry meat, with sauces and/or side dishes 12
10. Dumplings, poultry pies 24
11. Jelly products from poultry meat: brawn, studin, jellied meat, including assorted meat from slaughtered animals 12

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What is the correct way to store minced meat?

  • Glass or ceramic containers with a lid. If it is not available, use cling film.
  • Sealed plastic food containers are especially convenient for freezing formed cabbage rolls, cutlets, meatballs and similar versions of minced meat products. They are compactly placed on floors on top of each other in the freezer. It is convenient to place a sticker with the production date on the lid or side wall.
  • Enameled bowls, stainless steel pans, which should also be tightly closed with lids.
  • Special vacuum freezer bags with a zipper or ordinary plastic bags. The main condition for proper storage is to squeeze out as much air as possible.

IMPORTANT: Paper is completely excluded as a material for packaging frozen minced meat! Its disadvantages: it gets wet, sticks, lets in the odors of neighboring products.

IMPORTANT: Aluminum cookware is dangerous in this case because when the metal comes into contact with chopped meat and vegetables, the oxidation process accelerates 2 times.

Note to housewives:

  • This life hack will help you divide the minced meat into portions for subsequent preparation of small meatballs. To freeze the minced meat, you can place it in an ice cube tray and wrap it in cling film.
  • When purchasing frozen minced meat, pay attention to the presence of ice or frost; this is a sign that the semi-finished product has already been thawed and re-frozen. Cloudy and dark juice released by defrosted meat also indicates a violation of storage conditions. Such products are dangerous to eat. You should not purchase them, much less use them.

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