Cooked meat should not be stored in the refrigerator for more than 4 days. The common cold storage temperature of food in the refrigerator is 4℃ to 8℃. In this environment, the growth rate of most bacteria will slow down. But some bacteria are psychrophilic, such as Yersinia, Listeria, etc., which can grow and reproduce rapidly at this temperature. If you eat food infected with this kind of bacteria, it will cause intestinal diseases.
The temperature in the freezer of the refrigerator is generally around-18℃. At this temperature, bacteria are generally inhibited or killed, so the food stored in it has better fresh-keeping effect. But freezing does not mean that it can be completely sterilized, and some bacteria with strong freezing resistance will survive.
Extended data:
Nutritional value of duck meat;
1. Duck meat is rich in protein and highly digestible. Easily absorbed by the human body.
2. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging.
3. The protein in duck meat is about 16%~25%, which is much higher than that in livestock meat. Duck meat has moderate fat, which is about 7.5% lower than pork. Fatty acids contain unsaturated fatty acids and short-chain saturated fatty acids, with low melting point and high digestion and absorption.
4. Duck meat is rich in nicotinic acid, one of the two important coenzymes in human body, which has a protective effect on patients with heart diseases such as myocardial infarction.
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