1. How long can the meat in the refrigerator be frozen?
The pre-treatment of food has an important impact on the shelf life of frozen food. For example, untreated fish has a shelf life of only one or two months when it is frozen. However, the shelf life of fresh fish that has been scientifically processed can be extended to half a year.
When making frozen foods such as poultry and seafood, it is necessary to first empty the internal organs and wash them thoroughly. Similarly, other food products need to be washed before freezing to remove bacteria from the surface.
All food should be divided into suitable edible quantities before freezing and packed in plastic bags to prevent moisture loss. At the same time, the date is marked on the outer packaging for easy access in the future.
Depending on the scientific freezing method, the shelf life of different types of meat also varies. Red meat, including pork, lamb and beef, generally has a shelf life of 10-12 months. Whereas, poultry meat, such as chicken, duck, goose, has a relatively short shelf life of about 8-10 months.
Seafood and river fresh foods, such as shrimp, fish, shellfish, etc., have a shorter shelf life, generally about half a year, and the best consumption period is within 4 months.
In fact, "zombie meat" is fundamentally different from ordinary frozen meat, which refers to meat that has been frozen for up to 10 years. The mainland has clear regulations on the shelf life of frozen food, so it is difficult to buy "zombie meat" even in supermarkets.
However, the meat that you buy home should be consumed within two weeks so as not to compromise the quality.
2. Repeated thawing of frozen meat and 15-fold increase in bacteria?
Frozen food should be stored in a strictly controlled environment at a temperature below or equal to -18°C to ensure food safety.
It is important that frozen foods should not go through the process of thawing more than once. The act of repeated thawing raises a number of potential risks: it can lead to the loss of nutrients, a surge in the number of bacteria, and a deterioration in the taste of the food. More seriously, this process can also cause irreversible damage to the active ingredients in the food.
In response to the impact of repeated thawing on food safety, CCTV conducted an experiment in which researchers thawed a piece of meat four times and tested the total number of bacteria after each thaw. The results were astonishing: after four repeated thawings, the total number of bacteria in the meat increased by 15 times.
Yan Qiuhong, a senior engineer at TUV Rheinland's testing and certification agency, pointed out that the growth of microorganisms is the main reason for food spoilage.
Although the experiment was shorter and the number of bacteria increased, the food had not yet deteriorated. However, such meat is already at high risk. Therefore, consumers are strongly advised to avoid repeatedly thawing meat products.
Although some netizens suggested that bacteria should be frozen to death under freezing conditions and would not multiply, the experimental results were significantly different from their perceptions.
The reason behind this is that freezing does not completely kill the bacteria, and the change in temperature during the thawing process actually provides an environment in which the bacteria can multiply more easily.
Zhao Xia, head of the nutrition department at Jishuitan Hospital in Beijing, explained that repeated thawing destroys the structure of food cells, creating more favorable conditions for bacteria to grow and multiply. Therefore, in order to ensure food safety and nutrition, we should try to avoid this practice.
3. Can eating frozen meat for a long time cause cancer?
Stocking up on meat is a common habit in many households, and the refrigerator is often filled with a variety of meats. However, these meats are often not consumed in a short period of time, and as a result, the freezing time is extended indefinitely.
Recently, there has been widespread concern about the possibility of carcinogenicity caused by long-term consumption of frozen meat. But in fact, this statement is not entirely accurate. Although long-term consumption of frozen meat may cause certain health effects, its carcinogenic risk has not been scientifically confirmed.
Long-term consumption of frozen meat may adversely affect the immune system. Although the meat is frozen, the microorganisms, bacteria, and parasites in it remain. Over time, these pathogens can gradually infiltrate the meat. When meat is thawed, these microorganisms, bacteria, and parasites become extremely active, causing the meat to spoil much faster. Long-term consumption of this type of meat may weaken the body's immune system.
In addition, consuming meat that has been frozen for a long time may cause food poisoning. When meat is thawed, the temperature rises, the cell structure is destroyed, and proteins and moisture are lost, all of which provide ideal conditions for bacteria to multiply. The proteins and fats in meat are broken down by bacteria to produce substances that are harmful to the human body. After consumption, symptoms such as nausea and diarrhea may occur.
Long-term consumption of frozen meat may also accelerate the aging process in the human body. Although freezing food can inhibit the reproduction of bacteria and prevent food spoilage, it does not completely prevent the oxidation of fats and proteins. If the meat is oxidized, the color of the meat will become dark red over time, the fat in the fatty meat will gradually turn yellow, and the texture and taste will become fishy. With regular consumption of this type of meat, the oxides in the meat may accelerate the aging process in the body.
4. Reminder: Meat freezing should be urgent, and thawing should be slow
During prolonged freezing, the tiny crystals inside the food gradually expand in size enough to disrupt the cellular structure, triggering the loss of nutrients.
To make matters worse, this process is often accompanied by a large amount of juice oozing out during thawing, further reducing the quality of the food. Blast freezing produces smaller, more evenly distributed crystals, significantly reducing damage to food.
However, the process of freezing is the opposite of thawing. Slow thawing gives the crystals a chance to reintegrate into the tissue in the form of juice, effectively preserving the original taste and nutritional value of the food. Conversely, rapid thawing can lead to a significant loss of nutrients and flavor.
When it comes to meat, buying it in moderation and eating it as soon as possible is the best option. If you need to freeze meat, it is recommended to avoid thawing it more than once.
Meat is cut into smaller portions and packaged separately so that only the desired amount can be thawed at a time, maximizing the freshness and taste of the meat.
At the same time, when freezing food, it is important to note that raw food and cooked food should be stored separately to prevent cross-contamination and ensure food safety.
Source: Dr. Baidu Huijie
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