 |
||
|
Your store:Meals For You Change Store |
You are not signed in. Sign In | |
 | |
 |
Newsletters |
|
Tips, Hints and Articles |
|
Kitchen Glossary |
|
Dietary Exchange Tables |
|
Health Guide |
|
Guide to Meat Cuts |
|
USDA Food Search |
 | |
|
|
||||||||||
 |
||||||||||
|
||||||||||
 |
||||||||||
 |
||||||||||
|
||||||||||
|
||||||||||
        |
|
|
Using Deli Meats Buy deli meats in quantities that can be used in three to five days. Properly wrap and freeze deli meats that can't be used in that ime. Rely on your senses — touch, sight and smell — to pick up signs of spoilage: * Off colors such as grey or green. An iridescent sheen is normal on ham and roast beef due to the mineral content. * Off odors. * A sticky or tacky surface. Source: FMI |
| Try our keyword search! We search both title and content to find useful information for you. |
| More Tips: |
|
|
