Microwaving cooked meat doesn't prevent it from spoiling; it merely reheats the meat. The time it takes for cooked meat to spoil depends on various factors such as the type of meat, how it was cooked, storage conditions, and temperature.
In general, if you've cooked meat and then refrigerated it promptly, it should be safe to consume for up to 3-4 days. After that, the risk of bacterial growth and spoilage increases significantly.
When reheating cooked meat in the microwave, it's essential to follow proper food safety guidelines:
Reheat thoroughly: Make sure the meat reaches an internal temperature of at least 165°F (74°C) to kill any potential bacteria.
Avoid excessive reheating: Reheating meat multiple times can degrade its quality and increase the risk of spoilage. It's best to reheat only the portion you intend to eat.
Store properly: If you have leftover cooked meat, promptly store it in an airtight container in the refrigerator to slow down bacterial growth.
Use your senses: If the meat develops an off odor, strange texture, or unusual appearance, it's best to discard it rather than risk foodborne illness.
Always prioritize food safety and use common sense when handling and reheating cooked meat. When in doubt, it's better to err on the side of caution and discard the meat if you suspect it might be spoiled.