How long can raw meat be kept in the refrigerator?

We all know that the price of meat is not cheap. It costs a lot of money to buy a small piece of beef. Although we usually pay attention to preservation, if the beef is not preserved well, some of the ingredients will be lost and the taste will also be affected. If the meat is not refrigerated, you can learn these preservation methods and preserve it well.

How long can raw meat be kept in the refrigerator?

Expert : Freezing should not exceed half a year at most, and the temperature should be -15-16℃.

Not long ago, the news that Shanghai Husi Co., Ltd. provided expired meat to many catering companies made many Ma sisters worried. The pork at home has been kept in the freezer for several months. Could it be that it has expired without them knowing it? In fact, even if stored in the freezer, pork has a certain shelf life. Experts say: After pork is frozen, it is best to eat it within 4-5 months. Otherwise, it will not only cause loss of nutrients, but also produce a "psychrophilic bacteria" called Listeria, which may affect human health after consumption.

Different frozen meats have different shelf lives

Meat that is quick-frozen and stored at -18°C has a long shelf life. According to international standards, the shelf life of frozen meat is two years. Some empirical standards are: red meat including pork, beef, lamb, etc. has a shelf life of 10-12 months. Among them, beef is more stable than pork and mutton, and lean meat can be preserved longer than fat meat. Poultry meat, including chicken, duck, goose, pigeon, etc., has a slightly shorter shelf life than red meat, which is 8-10 months. Seafood and river fish include fish, shrimp, turtle, shellfish, etc. Because they contain a large amount of unsaturated fatty acids that are easily oxidized, their shelf life is shorter than that of livestock and poultry meat, generally about half a year, and it is best to eat them within 4 months.

How long can raw meat be kept in the refrigerator

It is best to freeze pork for 4-5 months. Xiao Cui is an expert in poultry and livestock breeding at the Sun Commune. He told reporters that since pork needs 24 hours to deacidify after slaughter before it can be put on the market, if it is not eaten within one or two days, it can be placed in a refrigerator. Otherwise, it must be placed in a freezer to ensure that the pork does not deteriorate. As for the shelf life issue, Xiao Cui also said that if it is vacuum-packed and aseptically processed, a shelf life of 1 year to 18 months can be achieved, but once the package is unpacked, the shelf life will be rapidly shortened. Xiao Cui also said that the general shelf life of pork in the freezer is 4-5 months, and no more than half a year. The best freezing temperature is minus 15-16 degrees Celsius. As the storage time increases, the nutrients in the pork will be lost and the taste will deteriorate. In addition, a psychrophilic bacteria called Listeria will be produced, making it unsuitable for consumption.

Food safety expert Dong Jinshi said that Listeria is common in most foods, such as meat, eggs, poultry, seafood, dairy products, vegetables, etc., which have been confirmed to be sources of Listeria infection and can grow and reproduce slowly in low temperatures of 0-10℃. Severe Listeria poisoning can cause blood and brain tissue infections, and people with poor immunity, such as the elderly, pregnant women and patients with chronic diseases, are most susceptible to Listeria infection.