How and how much to store sausages in the refrigerator, vacuum packaging, freezer. Is it possible to use products whose shelf life (shelf life) has expired recently

Composition, casing, storage method - these and other factors affect the shelf life of sausages. On average, a natural product can be kept in the refrigerator for 3 days, in an artificial polyamide casing - 8 days. It is allowed to store meat products in the freezer. You need to carefully monitor the freshness of products. The use of a stale product leads to poisoning. Therefore, even if the sausages look fresh, but their expiration date has come to an end, you should refuse to use them.

What determines the shelf life of sausages, sausages and sausages

It is impossible to say unequivocally how long these products are stored. The reason for this is the variety of types of small sausages. What factors affect the shelf life:

• One of the main indicators is the raw materials used. In the composition of the meat may be present in different percentages. Other ingredients are soy, preservatives, food additives, colorants and flavor enhancers. The more preservatives in the composition, the longer the product is stored. It will not be possible to completely eliminate non-natural components, this will affect the appearance and taste of the product. But the less salt, sodium nitrite and other stabilizers, the healthier the product.
• Their shelf life depends on the quality of sausages. The more natural they are, the less stored. Quality can be determined by the color of the product: natural has a soft pink, grayish tint, with a large addition of preservatives - deep pink. Another sign is elasticity. If you press on a natural sausage, it will return to its shape. Quality sausages have a homogeneous structure. If large voids are found during the cut, then the raw materials used were not of the best quality.
• Availability of packaging. You can buy ready-made products by the piece or sausages in a package. It keeps products fresh longer.
• The shell also plays a role. In a natural casing, products are stored the least - up to 72 hours, in an artificial casing - from 3 to 8 days. The shells are distinguished by transparency: minced meat is stored in transparent for up to 5 days, in opaque - up to 8-10.
• Sausages differ according to the method of manufacture: ready-to-eat and for cooking, smoking and other heat treatment. Semi-finished products must be prepared and eaten within 72 hours. Finished foods last longer, especially smoked ones.
• External circumstances, such as the time of year, can also influence. In hot weather, food spoils faster.

Terms and conditions of storage

Usually sausages and sausages are stored at a temperature not higher than + 4-6 degrees. The product will keep quietly in the refrigerator for several days. The shelf life of sausages increases if you place them in the freezer. There they will be safe for up to two months or longer. And if the meat products are at room temperature, they need to be eaten within a few hours.

To be sure, you need to purchase a product that was released less than a day ago. It is not possible to control transportation and storage on the shelves, but in 24 hours not a single product will have time to noticeably suffer.

Product expiration dates vary, but the manufacturer always indicates the exact date of manufacture on the packaging. You can navigate along it, and then, under the right conditions, the products will retain their freshness until the due date. Approximate storage conditions for different types of sausages:

• The product for heat treatment is equal to fresh meat and is stored for an average of 72 hours from the date of manufacture.
• The shelf life of finished products is 36 hours, the shelf life is up to 72 hours. If they are packed in a vacuum, then they are stored for up to 7 days.
• Smoked products are stored for 10-15 days.

In the store, meat products should be stored in refrigerated display cases. If the product lies at a temperature above +6, then there is a risk that it is damaged.

A distinction should be made between expiration date and expiry date. The latter is indicated taking into account the time required for the use of the product after purchase, until its expiration date has expired. Therefore, the implementation time is always shorter.

If there are no preservatives in the composition of the product, then it is stored for up to 48 hours. But during this period of time it is difficult to sell the product, so manufacturers do not take such a risk, and sometimes add unsafe substances to minced meat that prolong its suitability for food.

Shelf life of sausages according to GOST

The following GOST composition is allowed: beef, pork, lamb, offal, egg, milk, starch, flour, spices, salt and some food additives that improve taste and color. The presence of preservatives and herbal ingredients - soy, etc. is not allowed in the composition.

The average shelf life of sausages and wieners produced according to GOST varies from 3-5 days in a conventional casing to 35 days in a modified gas atmosphere.

Manufacturers prefer to manufacture products according to their own specifications. This establishes any production conditions that are beneficial to the manufacturer. According to TU, the shelf life can be higher, sometimes up to 40 days. And if there is no indication of the date of manufacture and expiration date on the pack at all, then the product may pose a threat to health, and you should not buy it.

Shelf life of sausages in vacuum packaging

The shelf life of sausages in vacuum packaging is 2 times higher than that of conventional ones. In it, the product is not exposed to air, microorganisms do not get under the shell. Vacuum-packed sausages retain their flavor and shape. The maximum amount of time for storing packaged products is up to 15-20 weeks according to GOST.

After opening the vacuum package, creamy sausages are eaten within a day, beef sausages - three days.

How and how long to store sausages in the refrigerator

It's not enough to just put a pack of sausages in the fridge, you need to know how to store them. If there is no vacuum packaging or it has been opened, then the sausages are wrapped in parchment paper. So they will lie longer than in a plastic bag, and will not be covered with mucus.

If a slippery white coating appears on the shell, then the product has deteriorated and should be thrown away. Other signs are the appearance of a sour smell, stains, mold.

Shelf life of sausages in the refrigerator:

• Creamy, dairy, Viennese, Bavarian sausages in a natural casing are stored for 72 hours, in a polyamide casing - 5 days.
• Beef, poultry, smoked in a natural casing - 4 days, in an artificial one - 6.
• Cream sausages in vacuum packaging are stored for up to 10 days. Beef - up to 12 days.
• Boiled sausages are stored in the refrigerator for a short time, it is advisable to eat them immediately.

Is it possible to freeze sausages and sausages in the freezer

Vacuum-packed sausages can be frozen, but the longer they sit in the freezer, the less tasty they become. At a temperature of -18 they will lie for up to 2 months. You can freeze sausages for longer, but over time they lose their taste. This applies to all kinds of small sausages. The product left in the freezer turns out to be tough and tasteless.

Is it possible to freeze sausages in the dough? They are also recommended for storage in the refrigerator, as well as individual sausages. At a temperature not higher than +6 they are stored for 72 hours. To freeze the product, it must be wrapped in foil. Before eating, you need to defrost sausages in the dough using a microwave. The taste of the product will noticeably decrease, but if necessary, it can be stored in the freezer.

Is it possible to cook frozen sausages

Frozen sausages are just as easy to cook as chilled ones. The question is how to quickly defrost sausages. They are defrosted in the microwave in a few seconds, or boiled immediately. You can immediately throw the product into boiling water, so it will retain more useful substances during cooking. To be sure, the frozen product is placed in cold water and then heated. So the meat will definitely boil. It is worth taking the time to defrost if it is a grilled product so that it is well-fried both outside and inside under the shell.

Sausages, sausages and sausages are a tasty, nutritious and convenient product. But you should not buy perishable semi-finished products for the future. The exact expiration date is always indicated on the packaging of the sausage product and should not be ignored. An expired product, as well as improperly stored, can be harmful to health.

Olga pavlova

The fate of a rotten sausage, or where expired products go

Where do expired or low-quality meat, sausage, fish and other products of animal origin disappear from the shelves of super- and hypermarkets? No one knows the answer to this question, including the “authorized” bodies. Know, of course, retailers - the owners of such stores, but they are unlikely to tell anyone.

Illustration by igor.stevanovic/shutterstock.com

According to the estimates of the Department of Veterinary Medicine of the Government of St. Petersburg, such a "waste" daily and monthly is about 1.5% of the commodity turnover of grocery stores. And that's tons of products.

In accordance with the Law “On the Quality and Safety of Food Products” (No. 29-FZ of February 2, 2000), store owners must determine the possibility of disposal (processing for animal feed, for example) or destruction of such products under the control and after examination by veterinary services. “Before destruction or disposal, the owner, in the presence of a representative of the veterinary department, is obliged to change the properties of such food products in any reliable way, excluding the possibility of their further use for their intended purpose,” the city veterinary department explained. But in practice, this is not the case at all.

There are three enterprises in St. Petersburg that are engaged in the destruction of biological waste and low-quality food products by burning in pyrolysis ovens: PTC Spetstrans, EcoDelit and PromEco. After analyzing their statistics for one of the months of this year, the veterinary department received the following data. The Metro network (3 stores) sent about 20 tons of products for destruction. It looks like the truth. Network "Lenta" (33 stores) - 50 kg. Kilograms! Carousel (15 stores) - 94 kg, Auchan (7 stores) - 683 kg. There is no data for other networks, just as there is no data for off-chain stores that belong to small businesses, which means that it is impossible to “nightmare” them with checks. Yes, and large retail chains can be routinely checked only once every three years, warning in advance. Of the numerous public catering establishments in St. Petersburg, experts from the Veterinary Department analyzed data for only one chain of restaurants and sushi bars (22 points). Within a month, 448 kg of low-quality products were received from it for disposal.

“There is an assumption that a significant part of low-quality, hazardous products and biological waste ends up in landfills for municipal solid waste,” Yury Andreev, head of the veterinary department, said at a meeting with journalists.

Employees of the department called 23 organizations that advertise themselves as waste carriers. Of these, 7 enterprises (the list is at the disposal of the editors) volunteered to remove biowaste as well.

By the way, for specialists there is a difference between biological waste and low-quality food. We will not delve into the terminology, we will simply show it with examples. Those almost half a ton of beef bones that the inhabitants of Petro-Slavyanka found in a ditch in early March are biowaste. A thousand animal corpses seized from the streets of the city in 2016 - too. And a rotten sausage or moldy cheese (if it's not Camembert) is a poor-quality product.

But it is unlikely that the "scavengers"-carriers delve into these subtleties, they simply offer the removal of biowaste. At the same time, some of them promise to issue “environmental certificates” and “destruction certificates” as an additional service. And some even make documents without export: 250 rubles. for 1 kg.

After that, you will think that expired products that ended up in city or regional landfills are not the worst option. More frightening is the "possibility of their further use for their intended purpose." That is, if this very expired sausage ends up in an Olivier salad offered in the same supermarket, or in a hot dog from a street kiosk.

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• Shelf life: 1 Week
• Best before date: 1 Week
• Shelf life in the refrigerator: 1 Week
• Freezer time: 8 weeks

Storage conditions:
In the refrigerator from +4 to +8 °С

Sausages can be attributed to those products that can often be seen on the table or in the refrigerator. They come in different types, so that everyone can choose for themselves. To eat right and not harm your health, you should know the shelf life of sausages and how to store them properly. The refrigerator is best suited for this, in which the temperature is from 4 to 8 degrees.

History of sausages

Sausages can be attributed to sausages. After all, outwardly the sausage looks like a small one. Their only difference is that the sausage must be cooked in order to be eaten.

The history of sausages began more than two thousand years ago in the city of Hasseldorf. The sausages of those times, which laid the foundation for sausage production, appeared thanks to the Bavarian butcher Johann Lanner. This delicacy was invented for the common people in order to slightly diversify everyday and festive dishes. Lanner was even erected a two-meter monument as a token of gratitude for the creation of sausages.

In ancient times, sausages were made from the remains of a meat carcass - various trimmings, fat, brains, blood, liver and lungs. A set of ingredients was mixed together, washed and sprinkled with salt and spices.

Over time, cooking recipes improved more and more, creating more and more new types. So dried, smoked and other types appeared.

With the advent of new species, the popularity of this meat product grew at an enviable rate. Still, it was hard to resist such a tasty and easy-to-cook meat delicacy.

During Soviet times, the mass distribution of sausages began in 1936.

Sausages come from fresh. They must be eaten immediately. They are not subject to storage.

Characteristics of sausages

The production and technical characteristics of sausages are regulated by GOST R 52196-2011 “Cooked sausage products. Specifications".

1. Allowed:

An increase in the mass fraction of table salt in the finished product by 0.2% during the warm period of the year (May - September);

The presence of fine porosity in the section of sausages;

The presence of condensation in packages of sausages packed under vacuum or in a modified atmosphere.

2. Not allowed to sell sausages:

With dirt on the shell;

With loose minced meat;

With gray bars;

With the presence of broth-fat edema;

With violation of the integrity of the shell of bars and / or packaging (for products packed under vacuum or in a modified atmosphere).

Name of indicator	Characteristics and value of the indicator for sausages
	Category A	Category B
	"Beef"	"Creamy"	"Amateur"	"Dairy"	"Russians"	"Special"
Appearance	Bars with a clean, dry surface
Consistency	Tender, juicy
Color and sectional view	Pink/light pink minced meat, homogeneous, evenly mixed
Smell and taste	Peculiar to this type of product, without foreign taste and smell, with the aroma of spices, moderately salty
Shape and size	Unwrapped or tied bars
		9-13 cm long, in a shell with a diameter of 18-27 mm; length 11-13 cm in a shell with a diameter of 27-32 mm	12-13 cm long, in a shell with a diameter of 18-27 mm; length no more than 8 mm, in a shell with a diameter of 14-18 mm	9-13 cm long, in a shell with a diameter of 18-27 mm; no more than 8 cm long, in a shell with a diameter of 14-18 mm	9-13 cm long, in a shell with a diameter of 18-27 mm; no more than 8 cm long, in a shell with a diameter of 14-18 mm	or cylindrical shape with flat or oval ends, 13-15 cm long, in a shell with a diameter of 18-24 mm
Mass fraction of fat (%), no more	16	19	30	28	25	25
Mass fraction of protein (%), not less than	12	10	12	11	11	12
Mass fraction of sodium chloride (table salt) (%), no more	2,1	2	2,1	2	2,1	2,2

Raw or boiled?

Surely, each of you wondered whether to cook sausages before eating? Definitely yes! When stored in violation of the conditions in the product, various microorganisms can develop.

If you cook sausages, under the influence of temperatures, harmful bacteria will die and it will be safe to use this delicacy.

Shelf life of sausages

In order to find out how long a meat delicacy can be stored without fear, check the date of manufacture and the shelf life of the product on the package. There you will find more complete and detailed information about the storage conditions and shelf life of the product.

Basically, the shelf life of such products directly depends on their composition and on the use of preservatives. The absence of preservatives in the composition of sausages indicates an extremely short shelf life - about 48 hours. Now it is quite difficult to find such products, because manufacturers are trying to extend the shelf life as much as possible, while adding a "horse dose" of preservatives.

The shelf life of sausages varies greatly. It all depends on the packaging of this product.

On average, the shelf life of this product according to GOST ranges from 5 (for natural or artificial casings) to 35 (for vacuum packaging) days.

For sausages made according to specifications, the shelf life reaches 40 days.

Shelf life of sausages in the refrigerator

The shelf life of sausages is affected by how they are made and what kind of casing they have. The casing of sausages can be natural and artificial. If the sausages are in a natural casing, then they can be stored no more than 72 hours. Two days sausages can be stored in a transparent cellophane shell. Sausages in a polyamide opaque casing may not lose their taste until 8-10 days. A suitable temperature for storing sausages is 4-8 degrees.

Shelf life of vacuum-packed sausages

Vacuum packaging is very convenient for storing sausages. Since the product does not come into contact with air, it perfectly retains its organoleptic properties, nutritional value and microbiological safety. But the shelf life of vacuum-packed sausages is not unlimited. They can be stored up to three weeks at a temperature not higher than 6 degrees.

Shelf life of sausages at room temperature

Sausages, regardless of their packaging, are meant to be stored only in the refrigerator. At room temperature, sausages should be consumed within 2-3 hours. During the hot season - during hours. After a specified period of time, bacteria begin to multiply in the product. Eating sausages that have been kept warm for a long time can be dangerous to your health!

Shelf life of sausages in the freezer

Sausages that have not been eaten can be stored in the freezer. They can be stored there. one to two months at a temperature of 18 degrees and below. The longer the sausages are in the freezer, the less flavor remains in them. So longer two months This product should not be stored in the freezer.

sausages is a tasty and nutritious product that is preferred to be bought either by those who have children at home (they are the most devoted admirers of the “little sausage”), or by people for whom preparing breakfast, lunch or dinner is an eternal problem due to lack of time. After all, the vast majority of products offered by manufacturers are ready for use, i. They are easy to reheat or can even be eaten cold.

It should be understood that shelf life of sausages is very small, and therefore either you should not stock up on such a product for the future, or you need to take the necessary measures so that they do not deteriorate. After all, the troubles that their use can entail can be quite large.

Factors affecting the shelf life of sausages

Even a person who directly works in the production of sausages will never give you a definite answer to the question of how long they can be stored. This is due to the fact that there are many factors that affect the timing:

• Raw materials used in the manufacture. Most likely, no one will be surprised by the information that in many sausages meat is far from the only component used in the manufacture. In addition to various flavors, sausages contain substances - preservatives. It will not be possible to completely exclude them from production, since many characteristics of sausages, including taste, will suffer from this. The more preservatives contained in the composition, the longer the product can be stored without worrying that it will deteriorate. Another thing is that food with an excess of preservatives is also far from healthy for health.
• Preparation method. Today, two types of sausages can be found on supermarket shelves: ready-to-eat products and sausages intended for additional heat treatment (frying, smoking, etc.). In the first case, the shelf life will be long, especially when it comes to smoked sausages, but semi-finished products should be consumed within 72 hours, but not from the moment of purchase, but from the moment they were made, so time is usually extremely short.
• Package. The end customer can purchase sausages either by weight or in vacuum packaging, which, provided there are no integrity violations, increases the shelf life by several times.
• Shell. Sausages deteriorate because microorganisms that cause decay penetrate into them from the outside. Therefore, the product in a natural casing is stored the least - no more than three days. In a polyamide shell, if it is transparent, you can store the product for up to five days, and in an opaque shell, twice as long.

How to store sausages at home?

Unfortunately, you cannot control the process of storing sausages at points of sale. Therefore, we advise you to purchase a product whose production time does not exceed a day: as a rule, even the most demanding sausage products will not deteriorate during this time, unless, of course, we are talking about the summer period and the temperature of plus 30 outside the window.

When purchasing sausages, consider rationally how you will use them. On the one hand, this product is not intended for purchases and storage for future use, but on the other hand, not everyone has the opportunity to visit stores daily. In this case, divide a large purchase into several parts: leave the one that you will eat immediately in the refrigerator, and place the rest in the freezer. At room temperature, you can leave only what will be eaten within the next hour or two.

The nuances of storing different types of sausages

Shelf life and expiration date are slightly different concepts. As a rule, the second one is a little shorter, since it is envisaged that the buyer should have time to consume the purchased product. Specific terms depend on the type of sausages:

1. Sausages intended for additional heat treatment: as a rule, the terms of sale and storage of such products are equal to those for fresh meat. They are subject to sale within 36 hours, storage - no more than 72 hours from the date of manufacture.
2. Ready-made sausages that have undergone a complete heat treatment and are completely ready to eat without additional cooking. It is recommended to sell them no later than 36-72 hours from the moment of production (depending on the type of casing), the terms of use were discussed above. If sausages are additionally packed in a vacuum, the integrity of which is not broken, the implementation period increases to 7 days.
3. Smoked sausages. This product was originally designed for long-term storage. The term of its implementation (by weight) is 10 days, storage - five days more. When vacuum packed, the numbers increase.

Shelf life of different varieties of sausages

For convenience, approximate data are given in the table. Please note that if the storage standards for sausages in the store have been violated, they may become unfit for consumption long before the expiration date.

Sausage variety	Storage in the refrigerator, days			Storage at room temperature, hours
	natural shell	Polyamide	Vacuum packaging	natural shell	Polyamide	Vacuum packaging
Viennese	3	5	10	1	2	5
Ham	4	6	12	1	2	5
Beef	4	6	12	1	2	5
Grill	4	6	12	1	2	5
Baby	2	3	8	1	2	5
Doctoral	2	4	8	1	2	5
From poultry meat	4	6	12	1	2	5
Classic	3	5	10	1	2	5
Dairy	3	5	10	1	2	5
Meat-vegetable	4	6	12	1	2	5
smoked	4	6	12	1	2	5
With cheese	3	5	10	1	2	5
Creamy	3	5	10	1	2	5
Veal	3	5	10	1	2	5
School	3	5	10	1	2	5

Sausages in catering establishments

Restaurant workers must be aware how to store sausages so that there are no problems with the freshness of the product. General conditions - the storage temperature of sausages, which sanitary standards refer to perishable products, should be from two to 6 degrees. It is allowed to store:

• Boiled sausages, made in accordance with the requirements of GOST - 72 hours;
• Sausages boiled in a vapor-gas-tight casing - 7 days;
• Sausages boiled, packed under vacuum - 5 days;
• Meat-containing sausages - 48 hours;
• Sausages from poultry meat of the highest grade - 72 hours;
• Poultry sausages of the first grade - 48 hours.

GOST on sausages and their shelf life

Today, more and more manufacturers prefer to adhere to non-GOST and technical conditions in the manufacture of sausages, as this makes it possible to violate the recipe, significantly saving. As for the GOST storage periods, they are also quite strict: sausages should be stored at a temperature not exceeding 6 degrees, while a regular product must be stored for 6 days, and vacuum-packed - up to ten.

Shelf life of sausages in questions and answers

Health-conscious consumers avoid eating low-quality foods, so they tend to have a lot of questions about it.

• What is the shelf life of boiled sausages?

Before giving an exact answer to such a question, any specialist should be asked to clarify what kind of product they are talking about. The timing will vary depending on the type of packaging, as described in the appropriate section, and the temperature at which you plan to store them.

• What is the shelf life of sausages in the refrigerator?

If the sausages you have purchased are not in a package where you could see the expiration date, try not to keep them in your refrigerator for more than two or three days: this is the average difference between the expiration date and the shelf life of the product.

• How long can you keep sausages in the freezer?

On the one hand, with deep freezing, they will not deteriorate even after a year. But on the other hand, the taste of sausages changes significantly when frozen, so experts do not recommend storing them for more than two months.

• What is the shelf life of vacuum-packed sausages?

Such sausages can be stored for the longest time, provided that the integrity of the packaging has not been compromised. The table above shows the recommended timing for different varieties of sausages.

• How to store sausages in the dough?

Despite the fact that this product contains not only sausages, but also flour products, they must be stored in the refrigerator. The sales period of sausages in the dough is no more than 12 hours, the shelf life is no more than 36 hours at a temperature not exceeding six degrees.

• Shelf life of sausages in the freezer.

Many housewives, stocking up food for the future, forget that storage in the freezer can adversely affect their taste. Therefore, the shelf life of sausages in the freezer is not only conditionally limited, but in fact it is not recommended to store them for more than two months.

• If sausages expire, what should I do?

There are not so many options in this case: sausages must either be eaten or put in the freezer to extend the period a little more.

To eat delicious sausages for food without fear of poisoning, you need to carefully monitor their expiration dates. Moreover, always buy sausages only in specialized stores equipped with refrigeration units.