I am asking for a research and development project that I am working on. These items will be stored in sealed packages at the proper temperature.
The dry rub doesn’t make them safer. Chicken pieces should only be stored for 2-3 days in the fridge before they are cooked. They can be frozen raw (properly) for up to 6 months. Cooked chicken is good in the fridge for 3-4 days and for 3 months in the freezer.
Chicken, and other meats, must be kept out of the food safety "danger zone" that exists between 4°C to 60°C (or 40°F to 140°F). Foods must be kept colder than 4 degrees or cooked completely to kill any potential foodborne bacteria.
For more food safety tips and hundreds of chicken recipes visit www.chicken.ca.
Hope this helps.
Marty Brett
Chicken Farmers of Canada
February 28th, 2010 at 5:21 pm
yep
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February 28th, 2010 at 5:30 pm
They could sit there for months. I would not eat them after about 5 days though.
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February 28th, 2010 at 5:42 pm
If sealed with one of those machines that sucks the air of the bag, food can last in the fridge for many months!
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February 28th, 2010 at 6:17 pm
i think the ribs will do the best bc if its in a sealed package and in a dry rub itl just soak in to the ribs and it will kinda preserve them and make them taste better when you cook them, the chicken idk it might spoil quicker but it should stay good for the 10 days
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February 28th, 2010 at 6:51 pm
FROM THE USDA WEBSITE:
How to Handle Chicken Safely
Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home.
At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely.
Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.
Proper wrapping prevents "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.
References :
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp
February 28th, 2010 at 7:08 pm
and be safe to eat afterwards?
Doubtful–I would not eat either.
I say No.
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February 28th, 2010 at 7:46 pm
No way, I wouldn’t keep them more than 2 days without , either cooking, or freezing them,,, You can never keep fresh meat for long…It has no preservatives and will spoil quickly..
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February 28th, 2010 at 8:17 pm
No. I would not eat any meat cooked or uncooked after 5 days.
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just me
February 28th, 2010 at 8:51 pm
NO, beef is the only thing that should be aged like that.
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February 28th, 2010 at 9:08 pm
The dry rub doesn’t make them safer. Chicken pieces should only be stored for 2-3 days in the fridge before they are cooked. They can be frozen raw (properly) for up to 6 months. Cooked chicken is good in the fridge for 3-4 days and for 3 months in the freezer.
Chicken, and other meats, must be kept out of the food safety "danger zone" that exists between 4°C to 60°C (or 40°F to 140°F). Foods must be kept colder than 4 degrees or cooked completely to kill any potential foodborne bacteria.
For more food safety tips and hundreds of chicken recipes visit http://www.chicken.ca.
Hope this helps.
Marty Brett
Chicken Farmers of Canada
References :
http://www.chicken.ca