Chilled meat better and safer, says DA

People normally buy warm meat or fresh meat taken directly from slaughter houses believing that it is fresher than one that is chilled. But don’t you know that chilled meat is better and safer?
According to a primer of the National Meat Inspection Service of the department of agriculture 11 (DA-11), the best prevention of food-borne diseases is to chill both cooked and uncooked food in the refrigerator. Chilled meat has a longer shelf life for it slows down bacterial growth which causes spoilage.
The primer says that chilled meat is better because a cold temperature maintains and preserves the meat’s freshness, eating quality and nutritional value. Growth of bacteria is suppressed in low temperatures.
It adds that lower temperature helps reduce the risk of food poisoning. Food not stored in refrigerators can contribute to the rapid increase of bacteria which can multiply into dangerous levels.
However, the primer states that it does not necessarily mean that chilling the meat can kill bacteria. It can only slow down the growth of bacteria and the chemical changes that can cause deterioration in the quality of meat.                                    
In spotting good meat, one should assess its appearance and smell. Pork should be pinkish and firm.
The meat’s color should neither be too dark nor too light. The fat should be white and the skin should not be sticky. Good meat should not smell foul.
Chilled meat compared to warm meat is more convenient for it can be cut into specific portions and can be stored in refrigerators for the consumer’s use. The primer assures the public that chilled meat is fresh, wholesome and safe.
Finally, the primer teaches some basic tips in ensuring that your meat is safe: keep it clean, keep it cool, store it carefully, use your freezer and refrigerator correctly and make sure to cook it thoroughly.  PIA 11