Meat — Nutrients, Health Benefits, and Shopping Tips

Meat, whether beef, pork, or poultry, should have a vibrant, natural color with firm, moist flesh. The surface should be smooth and free of any excess moisture, which can indicate poor handling or storage.

Avoid meat that has a dull color or a slimy texture, as these are indicators of age or spoilage. Quality meat should smell fresh and have a texture that is consistent with its type, offering a flavorful and nutritious addition to meals.

Raw meat should be stored in the coldest part of the refrigerator, typically the bottom shelf. Wrap it tightly in plastic wrap or store it in an airtight container to prevent contamination. Properly stored, fresh meat can last for up to five days.

Exposure to air can cause meat to spoil quickly. Avoid storing raw meat near ready-to-eat foods to prevent cross-contamination. Always cook meat within the recommended timeframe and use separate cutting boards for raw and cooked foods.

Meat can last for 3-5 days in the refrigerator. For longer storage, meat can be frozen for up to 6-12 months. Proper packaging, such as vacuum-sealing, helps maintain its quality over longer storage periods.

Meat is a high-protein food that supports muscle health and tissue repair. It is rich in essential nutrients such as iron and B vitamins, promoting blood health and brain function. Choosing lean cuts of meat can help maintain heart health by reducing saturated fat intake. Meat also provides important minerals like zinc, supporting immune function. Pairing meat with vegetables enhances its nutritional value, contributing to overall well-being.