Is the shelf life of a piece of cooked chicken shorter – once the chicken is cooked – if the chicken was – while raw – closer to spoiling?
E.g., assume a piece of chicken that is 5 days from its best-before date – Piece A.
Assume another piece that is 1 day from its BBD – Piece B. Once you cook both and put them in the fridge, will Piece B spoil before Piece A?
What about beef, pork, fish, other poultry, etc.?