It's almost the Spring Festival, and every family has stockpiled a lot of food. Many people like to freeze a little pork in the refrigerator for the New Year. But sometimes, you may forget how much stock you still have in your refrigerator. This kind of meat is called "zombie meat".
What is "zombie meat"?
Smuggled frozen meat, often of unknown origin and no guarantee of inspection, is called "zombie meat". Eating this frozen meat, the possibility of safety problems is relatively large.
If it is pork bought by your own family, and it freezes for a long time, can you still eat it?
Such pork, the meat quality is naturally not so good. Eating once and thawing once is also more likely to breed bacteria.
If you eat a lot of frozen meat bred by bacteria, you may have diarrhea, vomiting, and if it is serious, you may have food poisoning.
Eat more "frozen meat", more likely to get sick?
In long-term frozen pork, the oxidation of protein and fat is more serious.
If you eat this "frozen meat" for a long time, the body may have some problems. And according to the survey, 30% of enteritis patients have the habit of eating frozen food often.
Emphasis: The wrong way of storing it can easily turn good pork into "zombie meat".
If you want to eat physical problems easily, and you need to refrigerate pork, how to do it safely?
Beyond this number of days, the meat in the refrigerator may be "hidden"
The refrigerator mentioned here refers to placing it in the freezer. The temperature of the cold room can only preserve freshness, not prevent deterioration.
Raw beef and lamb
If it is simply handled, the beef and mutton that have not been processed can be stored in a refrigerated environment for up to half a year.
Raw chicken and duck
Chicken and duck meat that has not been processed, the moisture in the meat is evaporated, some of it is lost, and the taste is a little woody. However, in a cold room, the maximum storage time can reach 6 months.
Be careful not to thaw it many times and repeatedly when taking it out and eating it. Otherwise, it is easy to breed bacteria. This will greatly shorten the time of preservation.
fish
Fish meat is different from the several meats just mentioned. It has a lot of protein and is very easy to oxidize. In general, it is best not to store fish for more than 30 days.
Processed meat
Processed meat itself may be contaminated with a lot of bacteria during processing. It didn't last as long as we thought. Generally speaking, it is best to eat within 3 months.
Highlights:
Meat packaged and frozen in the slaughterhouse from the moment the meat is cut can be stored for longer periods of time, even up to 2 years. But the meat we usually buy in the wet market does not have this condition.
Do you know? If the fresh meat is spoiled and rotten, it will take only 6 hours at the shortest. Therefore, if you want to buy the meat in the market and freeze it quickly, and then keep it for a long time, it is not recommended to do so.
These tips for putting frozen meat are something you can definitely use in the New Year
01
Many people like to remove the blood before freezing the meat. The best way to store such meat is to refrigerate it with the soup. This way it won't be easy to air dry.
Also, let it cool at room temperature before putting it in the refrigerator. Otherwise, it is possible to speed up the formation of mold.
02
When many people thaw meat, they like to put it directly in a bowl to thaw naturally. However, this method of thawing is easy to accelerate water loss.
By simply applying plastic wrap to the surface of the meat before thawing it, water loss can be reduced.
03
The meat has been slightly thawed, at this time should be thawed and then quick-frozen, or quickly put in the refrigerator?
At this time, do not completely thaw and then put it in the refrigerator. This is because it is easy to decompose proteins during the process, and the speed of deterioration will be accelerated.
Dr.X said
Usually after buying meat to go home, it is best to cut them into small pieces and then freeze them together. When you need to eat, take out the appropriate amount so that you don't repeatedly thaw the meat and breed bacteria.