If we want to preserve or do not finish eating meat, we often put it in the freezer so we can continue to use it the following days, but is it really safe to preserve it like that?

I read a study by the United States Department of Agriculture on the shelf life of meats in general when stored in the refrigerator. Storing meat in the freezer will help prevent the growth and development of bacteria, and at the same time keep the meat from spoiling and free of pathogens (not counting if the meat is already sick).

The article points out that if meat is stored at -18 degrees Celsius (equivalent to the average temperature of a refrigerator freezer), it will have an  eternal shelf life , meaning it can be stored for as long as you like. But this is only completely safe if the freezer temperature is exactly -18 degrees Celsius (or lower, the better).

 

 

 

However, thawing meat and refreezing it will make it easier for bacteria and mold to grow, so people should thaw it as they eat it, not thaw it and then refreeze it.

Although cooked food stored in the freezer will not make us sick (provided it is not reheated), it will certainly not taste as good as before, so we should cook moderately and avoid leaving leftovers.

Although frozen foods have a fairly long shelf life, the United States Department of Agriculture recommends discarding frozen meats after: – 1 year for raw, unprocessed meats.

– 4 months for minced and ground meats.

– 3 months for processed meats.

And to avoid confusion, everyone should mark or note the expiration date of the meat.