Avoiding Cold-Cut Slime - Tip of the Day

by Monika Bartyzel, Posted Sep 17th 2009 @ 9:00AM

Ever grab a prepackaged pile of cold cuts, only to be greeted with a less-than-appetizing film of slime?

Deli meats at the market. Photo: emuphoto, Flickr.

There seems to be two kinds of slime in the lunch-meat world: the kind that accompanies bad smells and spoiled food, and the kind that comes from fresh, prepackaged cold cuts. The best way to curb this is to avoid keeping deli meats for more than four days and to not purchase those sold in vacuum-sealed packages. But, there's also a way to fight the slime that can creep up at home.

As Food-Storage-Info suggests, plastic wrap can rapidly lead to slimy meat, so when you bring it home, repackage it. Put it in any old airtight container or get a nice flat one specifically designed for deli meats.

How do you beat the slime? Tell us in the comments.

Filed Under: Tip of the Day
Tags: cold cuts, ColdCuts, deli meat, DeliMeat, lunchmeat, lunchmeat slime, LunchmeatSlime, slime

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Reader comments (Page 1 of 1)

11-13-2009 @9:12PM molly said... If the meat had slime but doesn't smell bad, I boil it for a bit. It takes a little of the taste away, but it cleans the meat nicely, and then I use it same as I would before. Works great for ham, turkey, chicken, etc.
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