Proper meat storage also affects the quality, texture and even flavor. Meat is also kept well protected from bacterial contamination. This is often hygiene factors that go unnoticed, either in the household is also a restaurant that provides a variety of processed meats including steak.
Mistakes are often made in the store let him lay the meat is at room temperature for a long time. If this happens, millions of bacteria-contaminated meat risky.
“If meat is left to stand at room temperature for more than 20 minutes, the bacteria can divide every second. Within 20 minutes there are millions of bacteria on meat. That is why the meat should go into the chiller because the bacteria die in the temperature of zero degrees and 100 degrees,” said Vishnu , representatives of Tamani Cafe Grill in Meat & Livestock Australia shows Wagyu Taste Experience at Tamani Cafe Grill Kemang, Jakarta, Monday (04/02/2012).
Storage of meat that had not noticed these factors contribute to the hygiene of food poisoning risk. Including when the meat is processed into steaks with the maturity level of medium or medium well, says Vishnu.
The best storage place for meat is a chiller, he added. Due to storage in the chiller does not make the meat so the flavor and texture of frozen meat was not changed.
Meanwhile, the meat is stored in the freezer will be frozen so that the texture is changed and can not be restored. In addition to changes in texture, flavor of the frozen meat is stored in the freezer because it will also change, less delicious with meat stored either in the chiller.
