In life, we can hear the word "zombie meat" from time to time.
It sounds like the meat has become a mummy, and there is always some fear, afraid that the meat you eat when you go out to eat is zombie meat.
Indeed, some unscrupulous merchants do sell some aged frozen meat, which is also quietly born in supper stalls and restaurants.
Is eating these aged frozen meats harmful to the body?
The so-called zombie meat is meat that has been frozen for a long time, and these meats may even be older than you.
From theoretical analysis, cryopreservation at extremely low temperatures, bacteria and other microorganisms in meat can be inhibited, as long as the preservation conditions are good enough, frozen preservation of meat for up to thirty or forty years, there will not be too much health risks.
Of course, this is also theory.
The mainland also has a series of regulations on the shelf life of frozen meat:
Frozen beef can be stored in cold storage below -18 °C, but the storage period should not exceed 12 months;
Frozen aquatic products can be stored in a cold storage of -15 °C to -18 °C in good packaging, and the storage period shall not exceed 9 months.
There are also some differences in the situation abroad, according to the recommendations of the US FDA: fresh meat and poultry can not exceed 1 year, fresh fish and shellfish can not exceed 6 months.
All in all, common meats cannot be refrigerated for more than 1 year.
Can pork be eaten in the refrigerator for a year?
In fact, the temperature of the refrigerator freezer will be maintained at about minus 5 degrees all year round, and the pork will not be invaded by bacteria in this low temperature environment, and there will be no oxidation reaction, so there will be no deterioration.
However, there is a bacterium that can survive in a low temperature environment, it is listeria that many people do not know, this bacterium will decompose meat products at low temperatures, which can easily lead to bacterial contamination of pork placed in the refrigerator for a year.
As long as the pork is handled, it needs to be fully cooked to eliminate listeria.
However, long-term freezing will lead to the destruction of pork cell structure, the moisture in the pork will be exhausted, even if you can eat the taste will be particularly bad, from this point of view, I am afraid that no one wants to eat this kind of pork.
Pork in the refrigerator, how long does it not affect the taste?
Under normal circumstances, if you are not particularly anxious to eat pork, many people will put the unstoppable pork into the freezer layer of the refrigerator, and the pork can be stored for up to 2 months in a low temperature environment, provided that it does not affect the taste and freshness of the pork.
In the storage of pork, in order to minimize bacterial contamination and food poisoning, this technique can be performed on preservation:
1. Sealed
Before putting pork in the refrigerator, the pork is first packed into a sealed bag or vacuum bag, which can not only avoid mixing raw and cooked, bacterial growth, but also effectively avoid the refrigerator from being contaminated by food.
2. Cut into chunks
If you buy too much pork at once, it is best to break it down into small pieces in advance and then put them into different sealed bags, so that you only need to take out one piece every time you cook, and other pork will also deteriorate due to frequent contact with the air.
3. Processing
If you want to store pork in large quantities, you should reprocess the pork, such as sausages, bacon, bacon, etc., which can not only extend the storage time, but also avoid pork spoilage or flavor.
Since it is no problem to preserve properly, why is zombie meat still not recommended to buy?
Seeing this, some people will ask: Don't you all say that there is no problem? Why is this zombie meat still seized by customs?
In fact, the biggest security issue in the zombie meat incident is not the question of how long the meat is kept, but the smuggling.
You know, since it is smuggled meat, the source is not clear, and it is impossible to identify whether it comes from the strategic reserve or the rest of the sick and dead pigs.
Such meat, not only has not undergone normal inspection and quarantine, transportation and freezing conditions can not be guaranteed, even if it is fresh smuggled meat, the risk of food safety is still very high.
If these smuggled meats fall into some small restaurants and small traders, after being processed by brine, frying or other cooking methods, the flavors such as thick oil and red sauce cover the dishlessness of the meat, and it is difficult for diners to distinguish between them.
Therefore, if you want to eat frozen meat with confidence, it is still recommended to buy it through formal channels.