Why refrigerate meat? It’s a question that’s been asked since the invention of the refrigerator. And the answer is simple: to keep it fresh. But what meats don’t need to be refrigerated? Here, we’ll take a look at some of the most popular non-refrigerated meats.
Meats that don’t need to be refrigerated
There are a few meats that don’t need to be refrigerated, including:
The science behind why meat doesn’t need to be refrigerated
While refrigeration does a great job at slowing bacterial growth, it doesn’t actually kill bacteria. So, if meat isn’t stored properly in the fridge, bacteria can still multiply. The key is to make sure that meat is stored in a way that prevent bacteria from multiplying to dangerous levels.
There are three main ways to do this:
- Store meat in an airtight container. This will prevent oxygen from getting to the meat and allow you to store it for longer.
- Freeze meat. This will prevent bacteria from multiplying, but it won’t kill them. So, you’ll still need to cook the meat properly before eating it.
- Cook meat immediately after buying it. This will kill any bacteria that might be present on the meat.
So, what meats don’t need to be refrigerated? Basically, any type of cooked meat that has been properly stored does not need to be refrigerated. This includes things like cooked chicken, ham, bacon, and sausage.
The history of refrigeration and how it has changed over time
The earliest method of food preservation was probably salting, which was used as early as 5000 BC. Salt was used to dry and preserve meats, fish, and vegetables. This was followed by the development of ice houses in Europe and North America in the 17th and 18th centuries. Ice houses were used to store blocks of ice, which could then be used to keep food cold.
The first mechanical refrigerator was invented by an American, Oliver Evans, in 1805. Evans’s refrigerator used a vapour-compression cycle and was capable of cooling food to -10°C. The first commercial use of his refrigerator was in 1851, when 26kg of beef were successfully refrigerated aboard the SS California.
In the late 19th century, the first electrically powered refrigerators were developed. These used either vapour-compression or absorption refrigeration cycles. The first domestic electric fridge was introduced by the General Electric Company in 1927. It cost $524 (equivalent to $7,200 today) and had a capacity of just 1.4 cubic feet (40 litres).
The first absorption fridge was developed by Baltzar von Platen and Carl Munters in 1922. Their ‘Thermosiphon’ system did not require a moving compressor or any electricity at all to operate – it was simply placed on top of a kerosene or gasoline stove! However, this system could only achieve cooling down to about +10°C, so it wasn’t suitable for long-term food storage.
In 1926, Frigidaire introduced the first home freezer for domestic use. This machine used vapour-compression refrigeration and cost $650 (equivalent to $9,100 today). By 1940, there were over one million freezers in use in the United States alone!
The different types of meat that don’t need to be refrigerated
There are a few types of meat that don’t need to be refrigerated. These meats are usually cured or processed in some way that prevents them from going bad.
Cured meats like ham, bacon, and sausage usually don’t need to be refrigerated. This is because they’ve already been cooked and/or smoked, which kills any harmful bacteria. However, it’s important to check the packaging to make sure that the meat doesn’t need to be refrigerated.
Jerky is another type of meat that doesn’t need to be refrigerated. This is because it’s been dried and/or smoked, which also kills any harmful bacteria. However, like cured meats, it’s important to check the packaging to make sure that the jerky doesn’t need to be refrigerated.
Some types of seafood don’t need to be refrigerated either. This includes fish like anchovies, sardines, and tuna. These fish can be stored in a cool, dark place like a pantry or cupboard. Again, it’s important to check the packaging to make sure that the seafood doesn’t need to be refrigerated
How to store meat without refrigeration
Storing meat without refrigeration is possible if you take the proper precautions. The key is to keep the meat as cool as possible and to protect it from contamination.
There are a few ways to store meat without refrigeration. One way is to store it in a cool, dark place. A cellar or basement is ideal, but anywhere out of direct sunlight will work. You can also wrap the meat in cheesecloth or other breathable material to help keep it cool.
Another way to store meat without refrigeration is to pack it in ice. This will keep the meat colder for longer, but you will need to replenish the ice regularly. Be sure to wrap the meat tightly so that it does not come into contact with the melted water from the ice.
You can also storemeat in a salt-water brine. This will help to preserve the meat and keep it fresh for longer periods of time. Be sure to use a ratio of 1 tablespoon of salt per 1 cup of water.
If you take proper precautions, you can safely storemeat without refrigeration for up to two weeks. After that, it is best to either cook the meat or freezes it for later use.
The benefits of not refrigerating meat
While it may seem counterintuitive, there are actually a number of benefits to not refrigerating meat. Meat that is not refrigerated can last significantly longer than meat that is refrigerated, meaning that you can save money by not having to replace it as often. Meat that is not refrigerated is also less likely to spoil or go bad, making it safer to eat.
Of course, meat that is not refrigerated does need to be stored properly to prevent it from going bad. Meat should be stored in a cool, dry place away from direct sunlight. It should also be tightly sealed to keep out moisture and bacteria. If done properly, meat can be stored safely at room temperature for several months.
There are a few types of meat that do not need to be refrigerated, including: cured meats such as salami and pepperoni; dried meats such as jerky and biltong; and smoked meats such as bacon and ham. These types of meat have been treated in a way that prevents them from going bad at room temperature.
The risks of not refrigerating meat
If you choose not to refrigerate your meat, you run the risk of allowing bacteria to grow and multiply. This is because meat is a good source of nutrients for bacteria, and without refrigeration, bacteria can grow quickly and potentially cause food poisoning.
In addition, meat that is not refrigerated can become dry and tough, as the lack of moisture can cause it to shrink and lost its moisture content. This can make it difficult to cook and eat.
Raw meat, poultry, fish, and shellfish should be refrigerated at 40°F or below to prevent the growth of bacteria. These foods should be cooked within two days of purchase to ensure safety.
How to tell if meat has gone bad without refrigeration
There are a few ways to tell if meat has gone bad without refrigeration. The first is to look at the color of the meat. If it is brown or gray, then it is probably bad. The second is to smell the meat. If it smells sour or rotten, then it is probably bad. The third is to feel the texture of the meat. If it is slimy or tacky, then it is probably bad. You should also look for any mold or growth on the surface of the meat. If you see any, then the meat is probably bad and should not be eaten.