You can extend your food supply by cooking all unspoiled meat immediately. Cooked meat needs to be kept above 140 degrees F if it cannot be cooled below 40 degrees F within two hours. A food thermometer will help you check food temperatures. Here are some tips on popular perishable foods. Large, solid, unbound pieces of fresh beef or lamb, such as rump roast or leg of lamb, are least susceptible to quick spoilage.
Uncured sausage is vulnerable to contamination because it is free of preservatives.
Keep it frozen as long as possible, then cook before it completely thaws. Raw chopped meats, like hamburger, spoil quickly. Pork, fish and poultry spoil quickly, too. Dispose of these foods if they have been in a well-insulated, good working refrigerator without power for 12 hours or more. Do not trust your sense of smell.