What should be monitored closely to ensure meat safety during storage?

To ensure meat safety during storage, temperature control is critical. Proper temperature regulation inhibits the growth of harmful bacteria and pathogens that can proliferate in meat when stored incorrectly. Meat must be kept at safe temperatures, typically at or below 40°F (4°C) for refrigeration and below 0°F (-18°C) for freezing. Monitoring temperature ensures that the meat remains safe for consumption and maintains its quality over time.

While expiration dates are important for indicating the shelf life of products and can guide consumers about when to use or discard meat, they do not directly affect the biological safety of the product in the same way that temperature control does. Presentation aesthetics and packaging materials, on the other hand, can influence consumer perception and prevent contamination but do not play as crucial a role in the actual storage conditions that preserve meat safety.