Storage of semi-finished poultry products in accordance with SanPin and GOST

Before poultry and game are subjected to heat treatment, they are made into semi-finished products that must be properly preserved. The conditions and periods of storage of semi-finished poultry products are regulated by GOST 31936-2012, as well as SanPin 2.3.2. 1324-03. They are classified as highly perishable products and are usually stored for 6-36 hours. Storage at room temperature is unacceptable. Refrigeration equipment should be used that maintains a temperature no higher than +6 degrees.

Storage periods and rules

Properly store semi-finished poultry and game products at temperatures up to +6 degrees. At home - on the lowest shelf of the refrigerator.

Each type of bird should be stored separately on baking sheets, trays or metal boxes. Feathered game is divided into steppe (quail, partridge and gray partridge), marsh (waders, snipe), upland (grouse, hazel grouse, pheasants) and waterfowl (geese, ducks).

The shelf life is indicated on the packaging and is counted from the date of production of the product. How long are semi-finished poultry meat products stored on average?

*Storage conditions and shelf life of semi-finished products may vary between different manufacturers. The manufacturer makes recommendations based on the production conditions, raw materials used, materials, and other factors that influence the safety and security of the product.

Poultry without foreign odors is suitable for storage. The smell must match the appearance. The consistency of the pulp is elastic and dense. There should be no blood clots or bile-soaked areas.

There are semi-finished poultry products:

• Natural. These include carcasses prepared for cooking, quarters, breasts, fillets, legs, thighs, drumsticks and wings, as well as tobacco chickens. There are lumpy and boneless, stuffed. The shelf life of these semi-finished products is 48 hours (at t 0…+6°C). If spices, sauce, marinade or breading are used, the shelf life is reduced to 24 hours.
• Chopped. They can be breaded or without. Regardless of this, the storage period should not exceed 18 hours.

Lumpy

Large and small fillets, steak meat, legs, drumsticks, thighs and shoulders - these are all large-piece semi-finished poultry products, as well as carcasses and quarters.

Clean poultry carcasses are allowed for storage. Remains of feathers and mucus on the surface are excluded. The skin should be dry or slightly moisturized, the fat should be light, with a slight yellow tint. No more than 2-3 cuts up to 2 cm in size and minor skin burns are allowed.

The bird carcass is gutted, the wings are cut off at the elbow joint, the lungs, kidneys, internal fat in the lower abdomen, and part of the neck skin are removed. This is followed by rinsing in cold running water, which allows you to wash away any remaining entrails and blood clots to reduce microbial contamination.Then the carcass is cut into large pieces if necessary.

• Processed raw carcasses are placed in metal trays or boxes and stored for about 36 hours at temperatures up to +6 degrees.
• Large-piece semi-finished products packaged individually in cellophane or vacuum packaging at a temperature of -2...+4°C can be stored for up to 7 days, at 0°C for up to 10 days.
• In smoked, smoked-boiled and smoked-baked form, they are stored in the refrigerator for up to 3 days. Fried, boiled and stewed – up to 2 days. Together with side dishes and sauce – up to 12 hours.
• When hot, whole carcasses are stored for no longer than 1 hour. To extend shelf life, the product is cooled and stored in the refrigerator. Before use, divide into portions and reheat.
• It is not recommended to store finished fillets and small game carcasses due to rapid loss of quality. Dishes are prepared immediately before serving.

This is interesting. Bird meat contains more extractive substances and protein, but it is less fatty and has a specific aroma and taste. It is appreciated for its faint resinous odor and slight bitterness. Game meat is darker and denser than poultry meat. It is mostly fried. Cooking game is not recommended because its backbone contains bitterness.

Small pieces

Small-piece semi-finished poultry products include goulash, azu, cutlet meat, stew, and roast (boneless). It is important that the pieces are not weathered. There should be no cartilage, bones, rough tendons or bruised flesh.

• Poultry cutlet meat is stored for 12-18 hours. Place it correctly on a baking sheet in a layer of 5 to 7 cm and cool.
• It is recommended to place poultry stew, goulash, and azu in trays in a layer of 3-4 cm and store at a temperature below +6 degrees for up to 12 hours.

Small-piece semi-finished products and breaded semi-finished products are laid out in one layer to ensure uniform cooling.

Portioned

Portioned semi-finished products include:

• poultry fillet (with and without bone);
• wings (shoulders);
• leg;
• the dorsal-scapular part along with the clavicle, pectoral, coracoid bones;
• lumbosacral part;
• The leg can be divided into thigh and drumstick.

When cutting the carcass into portions, the muscles and skin are carefully cut and the tendons are removed. The edges of the fillet should be smooth. To do this, the irregularities are trimmed. Prepared portioned semi-finished poultry products should be stored correctly in trays, laid in one row on an edge.

Recommended storage temperature is +2…+4 degrees (not higher than +6 degrees). Shelf life – up to 36 hours.

Chopped

It is recommended to store chopped poultry and game products for 12 hours at a temperature of +6°C. Breaded cutlets, the meatballs are placed in one row at an angle (placed on the edge). Cooked, hot chopped products are stored for up to half an hour. After stewing, the shelf life is 2 hours.

Stuffed with meat

Stuffed semi-finished products are a subtype of chopped products. They are stored in the refrigerator for no more than 12 hours at temperatures up to +6 degrees. Ready-made dishes stuffed with poultry meat belong to the category of culinary products. The shelf life for most of these products is 24 hours, the recommended storage temperature is 0...+6 degrees. During this time, store:

• ready-made dumplings and manti with chicken;
• pies;
• pancakes;
• rolls;
• stuffed fillet, legs, zrazy.

Useful tips

If the preparation of semi-finished poultry and game products is postponed for some reason, freezing is recommended for longer and safer storage. Minced meat and shaped minced products deteriorate especially quickly.

Helpful Tips:

• Before freezing, semi-finished poultry and game products are first placed in the refrigerator.
• It is optimal to freeze portions if you do not plan to cook the whole carcass.
• It is recommended to store frozen semi-finished products in plastic bags or wrapped in clean parchment paper.
• To ensure that the whole poultry carcass is evenly heated during heat treatment, they resort to seasoning (molding). The “pocket” method is used for cooking poultry, as well as for preparing geese and duck carcasses. Skin incisions need to be made in the lower part on the sides of the abdomen. Legs are inserted into them. The wings are folded onto the back.
• Partridges, pheasants, hazel grouse, and black grouse should be sewn using one thread. The carcass is placed on its back, the legs are pressed tightly to the sides, and the leg is pierced with a chef's needle and thread, then the sirloin part of the breast and the second leg. At the next stage, the needle and thread are moved under the carcass and a puncture is made under the protrusion of the loin. The threads are tied on the back.
• Semi-finished products intended for frying are tucked into two threads (carcasses of turkeys, chickens, chickens, large game). A chef's needle with twine is threaded through the legs and carcass over the breast fillet. Then it is passed through the wing, the skin of the neck pressed to the cut site, and through the second wing. The other end of the thread secures the bird's legs near the body. It is customary to shape small game without using threads.
• To prepare semi-finished products at home or at an enterprise, only fresh meat obtained from healthy poultry should be used.Chilled meat with a temperature of 0...+2 degrees should be used within 24 hours, frozen meat with a temperature of -2.5....0 for 10 days, frozen meat with a temperature of -18...-8 - within 2 months.

Attention! Products made from thawed semi-finished poultry products cannot be frozen. Properly store them in the refrigerator or immediately cook and use them for food.

Question answer

How long can it be stored at room temperature?

Gutted and washed carcasses can be kept at room temperature for no more than 2-3 hours.

How long does a soup set last?

In the refrigerator – 12-18 hours.

How long do frozen semi-finished products last?

Frozen meat is considered to be poultry meat that has been chilled to a deep degree, when the central layers of the muscle have a temperature of -1...-5 degrees. Moisture partially freezes, so the shelf life can increase to 10-15 days.

How long does it last in the refrigerator?

Chilled semi-finished poultry and game products in some cases can be stored for 30-35 days in the refrigerator. Preservatives, vacuum packaging and modified atmospheres can significantly extend shelf life.

When purchasing semi-finished poultry and game products, you must pay attention to the packaging or document that indicates the conditions and shelf life. They are set individually for each specific product.