Name the following burns with meat or vegetables stuffing
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Meat Safety: Storing and Handling Meat, Poultry, and Fish
Medically reviewed by Natalie Butler, R.D., L.D. — Written by the Healthline Editorial Team and Tim Jewell on November 7, 2016
Selection
Handling
Storage
Cooking temperature
Fish
General food safety
Takeaway
Overview
Many types of bacteria can grow on animal products, so it’s important to safely handle and store all types of meat. However, the different rules for handling different types of meat can be confusing. It may be perfectly safe to eat some meat a week after it was prepared or to freeze it for later. Other types should be thrown away after only a few days.
Safety issues are associated with everything you may eat. A healthy kitchen depends on your knowledge of safe cooking and storage practices.
Selecting meat
Never buy meat that’s past the expiration or sell-by date. Also, buy meats at the store after you’ve found all your other items to decrease the time the meat is out of refrigeration.
Follow these specific guidelines when selecting certain meats:
Avoid any beef or pork that’s dark brown or discolored, has a strong odor, or feels tough or slimy.
Avoid any poultry that looks faded, has a strong odor, or feels tough or slimy.
Avoid any fish that’s faded or discolored, has squishy or slimy flesh, and has a strong fishy or ammonia-like odor.
Avoid any meat that’s in damaged, leaking, or torn packages, as it’s likely been exposed to the air and harmful bacteria.
Answer:
Meat , fish , egg high protein
you should eat high protein at every meal