How long can thawed steak stay in the fridge? (Main impacts)

In this brief guide, we are going to answer the question “How long can thawed steak stay in the fridge” with an in-depth analysis of the time for which defrosted steak stays good in the fridge. Moreover, we are going to discuss the proper way to freeze and thaw steak.

How long can thawed steak stay in the fridge?

Steak can stay in the fridge for 1 to 2 days, once raw steak has been thawed in the fridge, it should be either cooked or refrozen. The fridge provides a safe environment for thawing steak at a constant temperature for the whole process. This is crucial to prevent the proliferation of bacteria. (1)

What is the impact of thawing on steak quality?

The quality of thawing in steak can be influenced by several factors, including temperature, duration, and the methods used for thawing. Using improper thawing techniques has the potential to harm several aspects of steak quality, including its texture, flavor, and color.

Among the various thawing methods, refrigeration at 4 °C is the most used. However, this method is known to be slow and hasn’t been thoroughly compared to other techniques in terms of their impact on the sensory characteristics of steak.

When using quicker thawing methods like microwaving or cold water, there is a risk of affecting the tenderness and juiciness of the meat making it very important to carefully choose the thawing method. (2)

How does the temperature affect steak?

Temperature plays a vital role in influencing the development and proliferation of microorganisms. The optimal temperature range for the growth of most bacteria responsible for food spoilage falls between 12 to 30 °C.

Refrigeration involves lowering temperatures to the range of 2–4 °C, which subjects microbial cells to a cold shock, causing damage and ultimately leading to their demise.

Maintaining meat at temperatures below 4 °C effectively retards bacterial growth, thereby extending the meat’s shelf life by several days. Further decreasing the temperature to −2 to −18 °C results in a complete cessation of both microbial and enzymatic activity due to the freezing process and the absence of available water.

Freezing is commonly employed for meat intended for export, whereas fresh red meat is typically refrigerated for domestic markets. (3)

How freezing and thawing can affect steak quality?

Freezing and thawing processes bring about alterations in both the quantity and dispersion of moisture within meat tissue. The temperature at which meat is frozen and stored dictates the amount of water that remains unfrozen and available for ongoing chemical reactions. Biochemical processes can persist in meat stored at temperatures above −20 °C.

The level of unfrozen water holds significance in terms of oxidation, as chemical reactions can occur during frozen storage, triggering primary lipid oxidation (peroxidation) within the meat. This phenomenon results in unfavorable changes in color, aroma, taste, and overall nutritional attributes.

In connection with lipid oxidation, protein oxidation in meat can lead to a reduction in eating quality, causing decreased tenderness and juiciness, as well as a deterioration in flavor and appearance. Lastly, the autoxidation of myoglobin has been identified as a contributing factor to alterations in the color stability of meat after undergoing freezing and thawing processes. (4)

Can steak go bad in the fridge?

Yes, steak, due to its high water content and rich nutritional composition, is susceptible to spoilage when stored in the refrigerator. It falls within the category of highly perishable food items. The spoilage of meat can be caused by a multitude of microorganisms, and it contributes to the complex microbial ecosystem associated with the decay of raw meat.

This complexity makes preventing spoilage a challenging task. In environments with sufficient oxygen, certain members of the Pseudomonas genus are often identified as the primary culprits behind meat spoilage. These specific species possess the ability to metabolize glucose and amino acids, even in refrigerated conditions, actively accelerating the spoilage process. (5)

How to tell if the steak has gone off?

The primary indicators of meat product spoilage encompass changes in texture, the emergence of slime or liquids, alterations in color, and the development of unpleasant odors. These spoilage phenomena typically arise from a variety of mechanisms.

Natural processes occurring within meat, such as lipid oxidation or enzymatic reactions within muscle cells post-slaughter, can contribute to spoilage. However, the chief driver of spoilage is the inevitable introduction of microorganisms, primarily bacteria, during the various stages of animal-to-meat processing.

Following this introduction, these microorganisms proliferate and engage in metabolic activities during storage. Each step in the processing chain can influence microbial contamination, and storage conditions play a significant role in shaping the composition of bacterial communities, thereby influencing the progression of microbial spoilage over time. (6)

What happens if you eat bad steak?

Consuming spoiled steak can result in illness, manifesting symptoms like nausea, vomiting, abdominal cramps, and diarrhea. These symptoms occur as a consequence of ingesting food contaminated with either chemical substances or microorganisms and their associated toxins.

Prominent pathogens commonly associated with fresh meat products include E. coli O157:H7 and similar enteric microorganisms such as Salmonella. Conversely, the Gram-positive bacterium L. monocytogenes raises concerns primarily in the context of ready-to-eat meat and poultry products.

In environments conducive to its growth, L. monocytogenes poses a risk if it experiences re-contamination during the stages of slicing and packaging, especially after undergoing processes aimed at eliminating harmful microorganisms. (7, 8)

Other FAQs about Steak that you may be interested in.

How long can uncooked steak stay in the fridge?

How to know if steak is spoiled

Conclusion

In this brief guide, we answered the question “How long can steak stay in the fridge after thawing” with an in-depth analysis of the time for which defrosted steak stays good in the fridge. Moreover, we discussed the proper way to freeze and thaw steak.

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References

1.-

U.S. Department of Agriculture. https://www.fsis.usda.gov/food-safety Website. Washington, DC. Ground Beef and Food Safety. 2016.

2.-

Gomes CL, Silva TJ, Pflanzer SB, Bolini HMA. Impact of frozen temperature and thawing methods on the Brazilian sensory profile of Nellore beef. Sci agric (Piracicaba, Braz) [Internet]. 78(6):e20200067. 2021.

3.-

Nethra, Perichitala Vasudev, et al. Critical factors affecting the shelf life of packaged fresh red meat–A Review. Measurement: Food: 100086. 2023.

4.-

Leygonie, C., Britz, T. J., & Hoffman, L. C. Impact of freezing and thawing on the quality of meat: Review. Meat Science, 91(2), 93–98. 2012.

5.-

Ercolini D, Russo F, Torrieri E, Masi P, Villani F. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Appl Environ Microbiol. 2006.

6.-

Luong NM, Coroller L, Zagorec M, Membré JM, Guillou S. Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data. Microorganisms. Aug 6;8(8):1198. 2020.

7.-

Hennekinne, J.-A., Herbin, S., Firmesse, O., & Auvray, F. European Food Poisoning Outbreaks Involving Meat and Meat-based Products. Procedia Food Science, 5, 93–96. 2015.

8.-

Sofos, John N. Challenges to meat safety in the 21st century. Meat science 78.1-2, 3-13, 2008.