How long can you keep meat in the freezer? It turns out that clear rules determine this. In addition, the permissible time for freezing meat varies from species to species.
Freezing food, ie storing it at a temperature from -10 °C to -30 °C, makes it possible to stop biological and microbiological processes that accelerate food spoilage.
The storage time of meat in the freezer varies according to the type:
- Beef and veal can freeze up to eight months.
- Pork it retains its quality in the freezer up to six months.
- Frozen minced meat retains its nutritional and taste values up to two months.
- Freshwater fish it is recommended to keep it in the freezer three to four months.
- Poultry meat – due to the content of easily oxidizable unsaturated fats – should remain frozen as much as possible three months.
Proper packaging of food is just as important as storage time:
- Airtight containers and plastic bags suitable for freezing ensure the preservation of product quality.
The basic rule to follow in order to get the full flavor and value from frozen meat is to maintain a constant, low temperature – at least -18 degrees Celsius.
WARNING! Temperature fluctuations can lead to thawing and refreezing, which not only reduces the quality of food, but can also be dangerous to health.
Freezing is a great way to extend the life of our favorite foods, but it takes knowledge and discipline to make sure that what we take out of the freezer is not only tasty, but also safe.
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