How to freeze meat and fish

It is necessary to prepare, classify and divide the meat into zip bags or boxes with lids before putting it in the refrigerator. Depending on the type of meat, there should be a suitable maximum storage time.

According to Dr. Lai Ngoc Hien, Traditional Medicine Hospital of Ho Chi Minh City, preserving meat is not simply buying meat and putting it in the refrigerator. Meat needs to be stored properly to maintain its nutritional content and freshness.

Before putting it in the refrigerator or freezer, prepare the meat by washing it under running water and then draining it. Divide the meat into portions (enough for one use) and put them in a container with a lid or ziplock bag. This will help keep the meat fresh longer, retain its flavor and not affect the quality of other foods in the refrigerator. Then, note the storage date and the name of the meat on each container.

Pork, beef, poultry, shrimp, and fish can be stored in the refrigerator for 1-2 days. How long raw meat can be stored in the refrigerator depends on the container. Make sure the container is clean, dry, and covered or sealed.

Prepare, sort and divide the meat into zip bags or covered boxes before putting it in the refrigerator. Photo: aliexpress

The ideal temperature for storing meat in the refrigerator is around 4 degrees Celsius. The ideal temperature for storing meat in the freezer is below -18 degrees Celsius. Complying with the storage time limit not only helps to limit food spoilage but also preserves nutrients.

Normally, fresh beef, goat meat, and pork can be stored for 3-5 days in the refrigerator and 4-12 months in the freezer. Fresh poultry can be stored for 1-2 days in the refrigerator and 9-12 months in the freezer. After purchasing, processed fish and seafood should be used within 24 hours in the refrigerator and 2-3 months in the freezer. Processed meats can be stored for 3-4 days in the refrigerator and 1-6 months in the freezer.

Dr. Hien noted that after removing meat from the refrigerator or freezer, it should be used as soon as possible, because at room temperature, bacteria can grow as before freezing. Always store raw meat in a sealed container and separate from cooked meat to avoid cross-contamination, affecting the quality of the meat and also causing the refrigerator to smell.

How long can frozen meat be kept?
I heard that frozen meat can be preserved for a very long time, but I don't know how long it can be kept for? (Hong, 25 years old, Ho Chi Minh City)

Reply:

Freezing is an effective way to maintain the nutritional value, quality and flavour of many foods. Storage times depend on factors such as storage temperature, type of meat, whether it is raw or processed, and whether the meat is whole or ground.

Normally, whole raw meat, if kept at a stable temperature below -18 degrees, can be stored for 6-12 months; ground meat, or marinated, cooked meat can be stored for 1-3 months.

To ensure no toxins are produced, it is necessary to keep the temperature stable, not refreeze many times, clean and dry the food, divide it into boxes and food bags before putting it in the refrigerator; divide raw and cooked meat into separate storage compartments.

Although freezing meat has become a popular way to preserve food to prevent the growth of disease-causing bacteria that spoil food, the quality and taste of the meat may no longer be guaranteed.

In addition, if meat is frozen at a temperature greater than -18 degrees Celsius, it will easily change in quality and cause significant harm to health when eaten.

At the same time, the habit of storing frozen meat for a long time can easily harm your health. When used, it will accelerate the aging process because the protein and fat in the meat will gradually oxidize and change. Using this type of meat also harms the digestive system if the meat has been spoiled due to being stored for too long, causing symptoms of indigestion, nausea, and stomach pain after eating meat. Eating frozen meat also increases the risk of cancer because a large number of bacteria and viruses produced during the freezing process will reduce the body's resistance and immunity.