At what temperature range should fresh meat be stored to ensure the longest shelf life under refrigeration?

At what temperature range should fresh meat be stored to ensure the longest shelf life under refrigeration?

• A. 46 to 50 degrees Fahrenheit (8 to 10 degrees Celsius)
• B. 40 to 45 degrees Fahrenheit (4 to 7 degrees Celsius)
• C. 37 to 39 degrees Fahrenheit (2 to 3 degrees Celsius)
• D. 32 to 36 degrees Fahrenheit (0 to 2 degrees Celsius)

Answer: (D)

Storing fresh meat at a temperature range of 32 to 36 degrees Fahrenheit (0 to 2 degrees Celsius) is optimal for maximizing its shelf life under refrigeration. This temperature range is just above freezing, which helps to inhibit the growth of harmful bacteria and slows down enzymatic reactions that can lead to spoilage. Keeping meat at these cooler temperatures not only maintains its quality but also preserves its freshness for a longer period. In contrast, the other temperature ranges present higher temperatures that can encourage bacterial growth and promote spoilage. Storing at 40 to 45 degrees Fahrenheit (4 to 7 degrees Celsius) is above the ideal range for meat, leading to reduced shelf life due to the increased risk of spoilage. Similarly, the range of 46 to 50 degrees Fahrenheit (8 to 10 degrees Celsius) further elevates the risk of bacterial growth. Furthermore, although the range of 37 to 39 degrees Fahrenheit (2 to 3 degrees Celsius) is close to the ideal, it is slightly warmer than the best temperatures for meat storage, which can still lead to quicker degradation compared to the lower range of 32 to 36 degrees Fahrenheit.

Storing fresh meat at a temperature range of 32 to 36 degrees Fahrenheit (0 to 2 degrees Celsius) is optimal for maximizing its shelf life under refrigeration. This temperature range is just above freezing, which helps to inhibit the growth of harmful bacteria and slows down enzymatic reactions that can lead to spoilage. Keeping meat at these cooler temperatures not only maintains its quality but also preserves its freshness for a longer period.

In contrast, the other temperature ranges present higher temperatures that can encourage bacterial growth and promote spoilage. Storing at 40 to 45 degrees Fahrenheit (4 to 7 degrees Celsius) is above the ideal range for meat, leading to reduced shelf life due to the increased risk of spoilage. Similarly, the range of 46 to 50 degrees Fahrenheit (8 to 10 degrees Celsius) further elevates the risk of bacterial growth. Furthermore, although the range of 37 to 39 degrees Fahrenheit (2 to 3 degrees Celsius) is close to the ideal, it is slightly warmer than the best temperatures for meat storage, which can still lead to quicker degradation compared to the lower range of 32 to 36 degrees Fahrenheit.