For butchered meat, wrap the cuts in an airtight package first. The Food and Drug Administration FDA recommend overwrapping the packaging with airtight foil or plastic wrap if freezing for longer than 2 months. Freezing temperature is a crucial aspect of storing meat.
The USDA note that this temperature inhibits the growth of bacteria and shuts down any other microbes, such as yeasts and molds, in the food. People can use a thermometer to check whether or not their freezer will reach this temperature. Some freezers that see frequent use may not reach temperatures this low consistently, which may put the food at risk of bacterial growth and spoilage. The slowest and perhaps safest technique is to thaw the sealed package in the refrigerator.
Smaller cuts of meat may defrost in a few hours, whereas larger cuts of meat may take a few days to defrost. To safely thaw meat faster, a person can place it in a leakproof plastic bag and set it in a tub of cold water. They should change the water every 30 minutes and cook the meat immediately after thawing. Some microwaves also have specific settings to help defrost frozen meat. If using the microwave method, cook the meat immediately after defrosting it. Never thaw meat out in the open at room temperature, such as on a counter or in the sink.
Once raw meat has defrosted properly, many experts recommend not freezing it again unless the person cooks it first. This is mainly to prevent texture and quality loss. Raw meat defrosted in the refrigerator is still technically safe to freeze again, though the quality may suffer due to moisture loss. When defrosted and refrozen, the meat will create more ice crystals within its cells. These ice crystals rupture the tissue of the meat on a microscopic level that can change the taste and texture of the meat.
This is because canned meats and fish tend to come in a very specific format, like Spam, a tin of anchovies, or canned tuna fish.
Canning involves a different process to keep your food safe and unspoiled. The food is heated to kill bacteria then vacuum sealed to create a sterile environment and prohibit new bacteria growth. There are very few examples where the fridge is your best storage option over your freezer or canned foods in your cupboard, but these examples do exist.
The FDA recommends you skip freezing prepared meats that have been stuffed, for instance, and only refrigerate those before cooking. When it comes to most uncooked cuts of beef, you can freeze them for several months without sacrificing quality. According to the FDA , you can keep cuts, like roasts, frozen for anywhere from 4 to 12 months and steaks for 6 to 12 months.
Ground beef should be frozen for no more than three to four months. Once cooked, you can also safely freeze those beefy leftovers. But the FDA recommends you keep these frozen for only about two to three months. Again, this is purely a matter of quality. Meat can be kept longer in the freezer than these guidelines espouse. But at that point, you may begin to sacrifice quality. If you want to freeze a whole chicken or turkey, the good news is that frozen poultry can keep for up to one year without sacrificing much quality.
The FDA says chicken parts like thighs, breasts, or wings keep well for up to nine months, but giblets should be kept no longer than three to four months. Ground chicken should probably be kept for no longer than three to four months as well. For uncooked pork, freezer guidelines are similar to beef. Roasts can be kept frozen for between 4 and 12 months.
Chops are OK in the freezer for four to six months. For cooked cuts of pork, the FDA recommends you keep these frozen for only two to three months to maximize quality. When it comes to smoked and processed pork like ham, hot dogs, bacon, and lunch meats, the FDA recommends you only freeze these foods for one to two months. Recommendations for freezing seafood are a bit more complicated. Lean fish like catfish or cod can be kept frozen for six to eight months.
Fatty fish like salmon should be kept frozen for only two to three months. Shellfish like shrimp and other seafood like scallops can be kept frozen for three to six months.
Cooked fish should be kept frozen for no longer than four to six months. In general, the less a piece of meat has been processed, the longer it will last. So a whole, raw chicken can last in the freezer for up to a year, while cured and cooked beef hot dogs are best frozen for one to two months.
Cooked meat can also be frozen to prolong its life. For example, you could cook a large roast and freeze half of it to use in a future dish. As you see, there are no hard and fast rules, but rather a range which can be impacted by how fresh the meat was at the time of freezing, and the way your meat is packaged. The most important thing to keep in mind when packaging meat for the freezer is that air is the enemy.
If your meat comes in a vacuum sealed package, you can successfully freeze it as-is. Previously cooked meat can also be frozen in a freezer bag or a freezer-safe container. Make sure to squeeze out as much air as possible before you zip it up, and label what is cooked and what is fresh. When you put your packages in the freezer, you want them to freeze as quickly as possible to prevent the growth of ice crystals which will damage the texture.
The more often you open your freezer, the more likely you are to lose temperature. Another thing to keep in mind: While expired frozen meat may look okay to eat, the safest way to make sure you're not eating food beyond the recommended timeline is to write the expiration date on meat before you put it in the freezer. This will keep yourself and the other carnivores in your family safe from food-borne illnesses.
Type keyword s to search. Today's Top Stories.
0コメント