Pork and beef: 6 facts about freezing meat that you must know

Most young housewives have a number of questions. How long can you store meat in the freezer? How to properly package meat products to preserve their beneficial properties and taste? At what temperature should you store meat? Let's try to figure out all the unclear points.

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Meat goes on sale:

1. Chilled. The temperature of such a product is maintained within 0…+4 ºC. Chilled meat can be stored in the refrigerator for no more than 24 hours.
2. With freezing no more than 25% of the total volume. The shelf life of meat increases to 15 days, but in household freezers it is almost impossible to achieve suitable conditions for storing a frozen product.
3. Frozen. At subzero temperatures, most microorganisms in meat products do not develop, so you can safely store meat frozen for more than a month.

Not all household refrigerators are equipped with a function for adjusting the temperature in the freezer compartment. Typically, this parameter has a constant value of −18…−24 ºC (depending on the model of the refrigerator). That is why there is no other way to store meat for a long time at home, other than complete freezing.

This concerns us all.

Still from the film “The Butcher”

If you're like most guys, you've probably returned from the store and thrown a package of chicken breasts into the freezer; then, when you want to cook them, you defrost the meat in the microwave or just on the table and worry little about whether it’s right or not.

But it turns out there is a better (and smarter) way to freeze and thaw your seafood, poultry and meat that will not only save time and effort, but also reduce your chances of getting food poisoning.

And since frozen meat is, although not a sexy, but everyday thing, we suggest getting acquainted with what you need to know about it.

How to freeze meat

Freezing meat is always a hot topic! How to freeze meat correctly, whether to wash it before freezing or not, in what form to freeze, how much to store and how to defrost are the most popular questions of many housewives. The article contains detailed instructions for freezing pork, lamb and beef.

The most important rule that applies to all types of meat is that it must be fresh. Buy meat from trusted places. The meat should be shiny, have a pleasant smell, color, be elastic and elastic (after pressing with a finger, there should not be a hole in the meat).

It’s convenient to buy a large piece of meat and make different preparations from it at home.

Before cutting, it is advisable to cool the meat in the refrigerator for at least 1 hour to reduce its temperature before freezing. Since after slicing, the meat must be immediately sent to the freezer without pre-cooling so that the meat does not release juice, otherwise after defrosting it will be dry.

You need to freeze meat in portions. One large piece weighing more than 1 kg is a bad way to freeze meat. The fact is that freezing meat occurs gradually: first the edge is frozen, then the middle part and, lastly, the central part. Due to uneven freezing and thermal deformation of a piece of meat, the structure of its fibers may be damaged, which will entail a significant deterioration in its taste. When defrosting, such meat will release a lot of liquid, and it will become dry and tasteless.

It is advisable to wash and dry the meat before freezing. But do not rush to soak the meat in water so that it does not become too watery. I suggest wetting a kitchen towel and using it to wipe the top of the meat, as well as the cut, where it could come into contact with foreign objects, hands, a knife, etc. Next, blot it well with a paper towel.

Next, you need to clean the meat: cut off films, excess fat, skin, etc.

Meat must be frozen at a temperature of -18 degrees or lower.

Freezing pork

I’ll show you how to freeze pork using the example of a shoulder with a bone weighing more than 3 kg. From this piece you will get about 5-6 packages with preparations: slicing for goulash, shish kebab, chops, bones for broth and minced meat.

When cutting meat, you need to immediately plan in which dishes this preparation will be used. If it is, for example, pilaf, then the pieces should be of such a size that they immediately correspond to the recipe. When packing meat, be sure to sign the label, indicating what dish the preparation is intended for, weight and date (for example, pork for pilaf, 500 g, date.)

Cut the lean meat for goulash into small pieces, and then package the meat in portions in bags.

Place the meat in a thick plastic bag so that the piece is as flat as possible (in this form the meat will freeze faster, and then it will take much less time to defrost than to defrost a piece of meat in the form of a lump), release the air using a drinking straw (detailed instructions here), sign the label indicating all the necessary information.

Place the bag in the freezer on a horizontal surface for storage.

In a similar way, you can freeze pieces of meat for shish kebab ; it is better to choose meat with layers of fat so that the finished dish turns out juicy.

Place the pieces into a bag and pack it in the same way as for goulash. Place in the freezer for storage.

Meat can be frozen into chops in one piece or by cutting it into portions. If you want to freeze a whole piece of meat for chops, then try to choose one that weighs approximately 500-700 g so that it freezes faster.

Portioned pieces should be covered with parchment paper so that the meat does not stick together during freezing, and it is possible to separate 2-3 pieces without defrosting the entire piece.

You can even beat the meat into chops (I advise you to do this in a plastic bag so that the juice from the meat does not splash onto the work surface).

Place the chops in a bag, carefully pack them, label them and put them in the freezer for storage.

When cutting meat into pieces, you can immediately cut off the fatty areas so that you can then prepare minced meat . Grind the meat and fat in a meat grinder.

Transfer clean minced meat without additives into a thick plastic bag and make a flat piece out of it. Close the bag, release the air and sign the label.

For convenience, the minced meat in the bag can be divided into separate portions by pressing the workpiece with a skewer, the blunt side of a knife or a ruler. In the future, it will be possible to break off a piece of minced meat to prepare a dish without defrosting the whole piece.

Place the minced meat in the bag on a flat surface in the freezer for storage.

You can also freeze the bones to make broth. To make the broth more rich, you can leave small pieces of meat on the bones so that after cooking they can be separated from the bones and added to the broth.

Since the edges of the bones may be sharp after cutting, it is better to pack them in 2 thick plastic bags to prevent damage to the packaging. Remember about portioned preparations: do not put a large number of bones in 1 bag, since when frozen they are difficult to separate from each other.

Label the bag with the seeds and place it in the freezer.

The shelf life of pork will depend on the degree of cutting and grinding.

Minced pork will be stored for 2 months at -18 degrees.

Pieces for goulash, pilaf – 4 months at -18 degrees.

Pieces for barbecue – 5 months at -18 degrees.

Cuts for chops – 3 months at -18 degrees.

A whole piece of pork weighing more than 500 g, as well as bones - 6 months at -18 degrees.

Freezing beef

Beef, like pork, can be frozen in the form of preparations: portioned meat, steaks, minced meat, bones, etc.

I’ll show you an example of freezing beef for beef stroganoff .

Clean fresh, high-quality meat, removing films and veins, cut into strips of the required size and immediately transfer to a bag so that the meat does not have time to release juice.

Carefully package, label and place in the freezer for storage.

If you are freezing veal, I advise you to do it as quickly as possible, as this meat is very tender and juicy. The longer a piece sits in the refrigerator, the worse its taste will be in the finished dish.

When grinding beef meat in a meat grinder, you can add lard or fatty pieces of pork to make minced pork and beef, so it will be juicier and more tender.

The shelf life of beef stroganoff is 3 months at -18 degrees.

The remaining shelf life is similar to pork.

Freezing lamb

The principle of freezing lamb is similar to freezing pork and veal. But there is a small nuance - before freezing, you need to cut off the outer fat, since after defrosting it can change color and give a characteristic smell. But do not overdo it, some of the fat should be left so that the meat does not turn out dry and tough after cooking.

Lamb meat may change color after defrosting; it most often darkens a little and takes on a burgundy hue. Don't be alarmed, this will not affect the taste in any way.

Lamb is more flavorful meat than, for example, pork, so it needs to be stored in 2 plastic bags.

The shelf life of lamb is the same as that of pork and depends on the cutting method.

You only need to defrost It is best to transfer the bag from the freezer to the refrigerator in the evening so that it has enough time to completely thaw. Remember that the larger the workpiece, the longer it will take to defrost.

Do not leave defrosted meat in the refrigerator for a long time, it will release juice and the finished dishes will be tasteless.

You can also defrost meat in the microwave using the special “Defrost” mode. Make sure that the meat defrosts slowly and that the edges do not overheat in the microwave.

Meat cannot be re-frozen!

Meat should be stored separately from dairy products, berries and fruits, mushrooms, etc.

Freezing meat in portions is a real lifesaver. At any time you can get the necessary workpiece - everything is already at hand!

Store salted and dried fish in the refrigerator

Dried fish:

* Dried fish can be stored for quite a long time, since the salt used in its preparation plays the role of a preservative.

*Use thick wrapping paper to wrap the dried fish, then place the fish in a dry, cool place out of direct sunlight.

*If you don't have wrapping paper, you can use a tin or glass jar, which must be covered with a lid.

* In hot weather, it is better to keep fish in the freezer so that it lasts longer.

If you properly dry the fish and then store it according to the above rules, then it will be able to retain its taste for a whole year.

Helpful advice:

Do not wrap fish in newspaper as the printing ink used to print words and images contains lead.

Salty fish:

You can salt the fish at home or buy already salted fish. Moreover, in the store you can find different varieties of such fish.

If you want to keep salted fish longer, store it in brine. The shelf life depends on the amount of salt you use during preparation.

Methods for extending shelf life

In order to increase its shelf life, there are some tricks:

• Freeze meat using blast freezing. This is rapid freezing, in which water crystals quickly freeze and do not have time to break the fiber structure. Divide the workpiece into small portions and keep in the freezer at the lowest possible temperature.
• The use of vacuum bags. This method is suitable for any type of meat and minced meat. The absence of air stops all physiological processes, and the meat remains fresh.
• Freezing. It is used when meat is transported over short distances. Only the paired variety needs to be frozen. It is divided into pieces and kept in the freezer at a temperature of -30 degrees for 6-8 hours.

Some resort to the method of freezing meat - this is re-freezing the product to increase shelf life. A frozen piece may lose some of its taste, but will not cause harm to health if cooked and eaten

Signs of damage

How long you can store frozen meat has already been sorted out. But it cannot remain in the freezer indefinitely; it will spoil over time. How to understand that it has become unusable. Signs of spoiled meat after defrosting

• The surface is gray, sluggish and the mass gives off an unpleasant smell of rot. Protein breakdown occurs and toxins are released.
• Mucous surface. This is the result of bacterial activity. It may have started while the product was still fresh.
• Poultry meat frozen whole can spoil due to the fat that remains under the skin and inside the bird. It acquires an unpleasant odor and has a bitter taste.
• A white or greenish coating has appeared on the surface of the meat; this is mold.
• Pigmentation - whitish, gray and red spots have formed on the surface. This was due to the spread of bacteria or fungus.

To ensure that the meat remains of good quality, the rules for freezing and storing this product should not be neglected.

Household freezing and its disadvantages

When loaded into a home freezer, the meat cools slowly, during which time the moisture has time to turn into large ice crystals, tearing the muscle fibers. During subsequent defrosting, a significant portion of the liquid flows out from the torn fibers.

. As a result, the meat dish turns out tough and tasteless. Therefore, if you want to buy marbled beef 4-5 days before cooking, you should not freeze it. It is better to wrap the product in a cotton towel (it will have to be changed daily) and place it in the zero zone of the refrigerator. The fabric will absorb excess moisture and prevent the meat from spoiling or drying out. In addition, a “ripened” steak will become softer and more flavorful.

If meat is purchased for longer storage, it is frozen so that the structure is minimally damaged:

1. Blot the cut with a paper towel.
2. The veins and excess fat are cut off, and the steaks are cut to the desired size and thickness.
3. Portions are placed on a board covered with parchment and put into the freezer for 3-4 hours.
4. After superficial “setting,” the pieces are transferred to vacuum bags or wrapped in cling film. In a film casing, steaks will freeze quickly and evenly. It prevents them from becoming covered with a crust of snow and the appearance of white spots - cold burns - after thawing.
5. A sticker indicating the date is placed on the package. Meat frozen by household methods is stored for no longer than 3 months.

How long can meat be stored in the freezer at different temperatures?

Previously, the maximum shelf life in a household freezer was announced. But one of the leading factors influencing the storage period is the temperature that the equipment maintains.

With blast freezing, the shelf life of products is almost doubled compared to the maximum period for home freezers.

Benefits of freezing

One of the biggest benefits of freezing food is extending its shelf life. If you freeze leftover dinner meat or soup, you can eat it even a few days or a few weeks later without any negative health effects.

This is a great method for those who live alone or in a small family. You don't always want to eat the same dish for several days.

It is worth noting that a healthy diet should be as varied as possible. There is no need to remind you how much food is prepared every year for the holidays. Many people don't know that a great way is to tightly pack leftovers and put them in the freezer.

Isn't it better to get to your favorite cheesecake in a few days than to force yourself to eat it before it goes bad?

Another benefit of freezing is that it saves time. You can prepare food in large quantities and divide it into portions. Cooked food can be easily frozen and used when there is no time to cook dinner or bake buns.

Speaking of saving, this method can help you spend less money. Freezing seasonal fruits such as raspberries or strawberries during the spring and summer season will certainly be cheaper than purchasing this type of produce during the colder months.

Plus, you won't have to search for fresh fruit on store shelves in the winter or pay a premium for the same ready-made frozen food.

A huge advantage of this method is its influence on the quality of raw materials. Foods that can be stored after freezing include meat, poultry or fish. When properly thawed, they are almost indistinguishable from their fresh counterparts.

Of course, keep in mind that not every food is suitable for freezing and will not be as visually appealing as its fresh counterpart. Despite the loss of the original appearance, for example in the case of blackberries, the taste will remain the same.

This allows you to preserve the taste of your favorite vegetables or fruits for many weeks. It's good to know that frozen foods have great nutritional value. The loss of vitamins and minerals is small.

A study published in 2015 showed that the loss of vitamins (C, E, A, B2) in foods such as broccoli, peas, corn, carrots, green beans, spinach, strawberries and blueberries is minimal. What's more, some frozen foods have higher levels of vitamins than their fresh counterparts. Beta-carotene levels have been found to be reduced by freezing in carrots, spinach and peas.

The same researchers also conducted a study on the mineral, phenolic, and fiber content of the above-mentioned foods. They showed that nutritional value retention varied by product type, but in most cases no significant difference was observed between fresh and frozen foods.

What is freezing

According to the dictionary, “to freeze means to subject something to a low temperature.” This procedure is aimed at maximizing the shelf life of food and preserving its nutritional value. At home, the maximum temperature in freezers is about -18°C; at professional production sites it is even lower, which allows you to extend the shelf life of products even longer.

The faster the product is frozen, the better its structure, taste and appearance will be preserved. Please note that under no circumstances should you re-freeze food that has already thawed.

If the product has been removed from the freezer and defrosted, it should be used as soon as possible. Repeated freezing increases the risk of bacteria development and dangerous food poisoning.

Useful tips

Experts advise that when purchasing large quantities of meat, you should not buy it already frozen. It is better to buy a quality product and freeze it yourself. This will make it easier to set the freezing date and maintain the shelf life.

• You need to freeze meat in small pieces, grease it with sunflower oil, use vacuum bags and plastic containers.
• Keep frozen meat separately from fish, vegetable and berry preparations. Place the pieces tightly - this will maintain the temperature inside the pieces.
• Layers of meat can be covered with parchment paper.
• Meat purchased in advance must be quickly frozen before pathogenic bacteria begin to develop.
• Freshly frozen meat should be stored at a temperature no higher than -18 degrees, then it will be tasty and aromatic for a long time.