What does sell by date mean on meat

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Most of us sort through perishables at the market to get the latest possible use by date, Labuza says. But freshness often depends more on how quickly an item went from delivery truck to store-refrigerator case than the date on the package label. Wondering if that salmon is still OK, or if that Bush-era can of corn is edible?

Here are expiration guidelines for 5 major food categories, along with a breakdown of what their labels really mean. Steak, veal, pork and lamb keeps for days in the refrigerator after purchase. Ground beef keeps for days in the refrigerator after purchase. It spoils quickly and no one wants to spend the night hugging the toilet. Often, you can still use the meat after that date, though it may not taste as good. At that number, if you eat it, you throw up. As a general rule, refrigerated meat should be cooked within a few days of purchase.

The exception is ground meat, which has a shorter shelf life and should be stored for only days. It may also be slimy and the color may have started to fade.

Frozen foods remain safe indefinitely, but can lose quality over time, according to the USDA. Uncooked roasts, steaks and chops last months, uncooked ground meat is good for months, and bacon and sausage can be frozen for months.

Raw poultry keeps for days in the refrigerator after purchase. This bird should fly off store shelves promptly, experts say. But whatever that date says, you should use or freeze it within two days of purchase. In the freezer, uncooked poultry lasts months. Be sure to refrigerate leftovers in a covered container not a can and use within 3 to 5 days.

Some canned foods like condiments and pickled foods will have a longer shelf life if refrigerated. Most condiments will have a warning to refrigerate after opening on the label. When buying foods always check the expiration date. Choose the date farthest in the future for optimum shelf life. Like the grocery, rotate your stock at home. Rather than trying to determine the codes on cans, use a marker to write the purchase date on cans and packaged goods. Whatever the expiration date, do not open or use cans that are bugling or oozing from the seams, or those that are heavily dented.

Most baking mixes contain fats which will become rancid with time and leaveners that lose their potency. Check the dates. The best storage temperature for canned foods is 65 degrees F.

Higher storage temperatures can reduce shelf-life up to 50 percent. Most canned goods can be stored up to 1 year under optimal temperatures. Canned foods should never be frozen. The freezing expansion can split the seams of the can or break the glass. Generally, foods canned in glass have a longer shelf-life, but they must be stored in the dark since light can accelerate some natural chemical reactions.