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REFRIGERATION

Food storage

How to store minced meat (keema)

Mincing spreads surface bacteria through the whole mass of the meat and gives them far more surface area to grow on, so keema spoils faster than whole cuts. It is used widely in Indian kitchens for seekh kebabs, keema pav, kofta, samosa and paratha fillings. Store chilled keema at 0 to +3 °C and use it quickly, or freeze it at −18 °C or colder. Because it must be cooked through to be safe, keema dishes also need careful cooking and cooling.

  • Chilled0 to +3 °C
  • Frozen−18 °C or colder

Do

  • Buy mince freshly ground, or mince in-house from chilled whole cuts close to when you need it.
  • Spread keema flat in shallow covered trays in the fridge so it chills through quickly.
  • Freeze keema in flat, thin packs; they freeze and thaw more evenly than thick blocks.
  • Thaw keema in the fridge and cook it within the time your plan allows after thawing.
  • Clean the mincer thoroughly after every use; meat residue in a grinder is a common contamination source.
  • Mix and shape kebabs in small batches, returning the rest to the fridge.
  • When cooking keema in bulk for fillings, cool it in shallow trays and chill it promptly; a deep pot of cooked mince stays warm in the centre for hours.

Avoid

  • Do not leave keema out on the counter while shaping a full batch of kebabs.
  • Do not refreeze thawed raw keema.
  • Do not store raw keema near cooked fillings or chutneys.
  • Do not use keema that smells sour, feels slimy or has turned grey-green.

In Indian conditions

Many Indian butchers mince on demand, which is good, but the mincing machine may not be cleaned between customers, and keema may sit at shop temperature. In summer, buy from shops that keep mince chilled and clean their machines. In restaurant kitchens over 35 °C, kebab prep stations get hot; keep mince in an undercounter refrigerator beside the station. If power cuts are frequent, freeze keema in portions as soon as it arrives instead of holding large quantities chilled.

General good practice for commercial kitchens and shops. Where your FSSAI licence conditions or food-safety plan set stricter limits, follow those.