Storing Cooked Meat

  • it is important to keep cooked meat well wrapped and chilled to reduce the rate of deterioration
  • Meat containing high proportions of unsaturated fat is more vulnerable to flavour deterioration than meat containing saturated fat.
  • to slow the rate of flavour spoilage, reduce the chances of oxidation by wrapping the cooked meat well in cling film, making sure that any air bubbles are eliminated.