Advice on freezing meat

Advice on freezing meat.

Frozen meat is typically stored at a temperature of -18°C, thereby preventing the multiplication of dangerous bacteria.

In principle meat stored at -18°C remains safe for a long time. However, the quality gradually changes. Fat can become rancid, and water in meat forms ice crystals affecting structure. Low TD of 5K recommended to reduce drying.

How meat is packaged is important. Airtight packaging reduces drying out and protects against freezer burn.

The freshness of meat before freezing also affects how well meat keeps.

Signs of deterioration may include changes in colour, unpleasant odour and liquid releases after thawing.

There are differences between types of meat. Not all meat keeps equally well. Guidelines show that minced meat should be used within a few months, while whole cuts of beef can last up to a year.

Poultry often has a longer shelf life, while fatty meats such as pork should be used sooner. Processed products have the shortest storage time and best not stored for more than three months.

Although meat can remain safe to eat after a long time in the freezer, it is the quality that ultimately determines how long it can be stored.

The critical rule that thawed meat should never be re-frozen, unless subsequently cooked at high temperature, and as applies to all food products, must always be observed.

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