Braised duck heads, duck necks, and duck wings cannot be stored for a long time. If stored for too long, they will go bad.

Cooked meats should not be stored in the refrigerator for more than 4 days. The common refrigeration temperature for storing food in the refrigerator is 4°C to 8°C. In this environment, the growth rate of most bacteria will slow down. However, some bacteria are psychrophilic, such as Yersinia and Listeria, which can grow and reproduce rapidly at this temperature. If you eat food infected with such bacteria, it will cause intestinal diseases.

The temperature in the freezer of a refrigerator is generally around minus 18°C. At this temperature, most bacteria will be inhibited or killed, so the food stored here has a better preservation effect. However, freezing does not mean complete sterilization. Some bacteria with strong frost resistance will survive.

Extended information:

Nutritional value of duck meat:

1. Duck meat is rich in protein and is highly digestible. Easily absorbed by the body.

2. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging.

3. The protein in duck meat is about 16-25, which is much higher than that of livestock meat. The fat in duck meat is moderate, about 7.5, which is lower than that of pork. The fatty acids contain unsaturated fatty acids and short-chain saturated fatty acids. Fatty acids have low melting points and high digestibility and absorption.

4. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.

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