Each of the following statements are true regarding the proper storage of meat, except:

The correct answer highlights a crucial aspect of food safety and adherence to regulations regarding meat storage. Meat products are highly perishable and can pose a significant food safety risk if consumed after their use-by date. The use-by date is set to ensure that the consumer is protected from potential risks associated with spoiled or unsafe food. Consuming or selling meat beyond this date can lead to foodborne illnesses, as the quality and safety of the product can no longer be guaranteed.

In contrast, the other statements align with safe meat handling and storage practices. Storing meat at 41°F or below is essential to inhibit the growth of harmful bacteria. Assessing meat for freshness, such as checking for firmness, elasticity, and a fresh odor, helps ensure that the product is suitable for consumption. Additionally, storing meat in its original packaging or properly sealed moisture-proof wrapping helps preserve its freshness and prevent contamination.