Fresh meat is a common ingredient in every family's kitchen, but its preservation is a science. Imagine you've picked up some fresh meat at the supermarket and plan to use it gradually over the next few days. When you get home, you're faced with the question: how do you preserve these fresh meats to keep them fresh and nutritious, refrigerated or frozen in the fridge? It's not just a matter of food preservation, it's about family health and food safety.
Many people may ask whether frozen fresh meat destroys its nutrients, or whether thawed meat is still as safe as it was fresh, but these questions involve many aspects such as food microbiology, nutrition and family health. This article will explore these questions and provide scientific and practical guidance to help you properly handle and preserve fresh meat at home.
1. How long the fresh meat should be stored in the refrigerator
Fresh meat is an indispensable and important part of the daily diet, but the way it is preserved is critical for both nutrition and safety. In refrigerated environments, the shelf life of fresh meat is usually within 1 to 2 days, as microorganisms are still able to move in such an environment, albeit at a slower rate. In a frozen environment, the shelf life of fresh meat can be extended to several months, or even a year. This is because at freezing temperatures, the activity of most microorganisms almost completely stops, significantly delaying the process of meat spoilage.
However, freezing does not have an impact on the quality of the meat. Long-term freezing can lead to the crystallization of moisture in meat, which in turn affects its taste and nutritional content. To maintain the best quality of meat, it is recommended to treat it properly before freezing, such as removing excess moisture and isolating the air with appropriate packaging materials, to reduce moisture loss and freeze burning during freezing.
2. The correct way to freeze fresh meat
Effective freezing not only extends the shelf life of meat, but also retains its original nutritional value and flavor to a certain extent. Before freezing fresh meat, it should first be cleaned and cut to the right size as needed. This is not only convenient for storage, but also for defrosting and cooking later. Meat packaging is also critical, and well-sealed packaging materials such as special freezer bags or plastic wrap should be used to reduce air contact and prevent moisture loss and oxidation during the freezing process.
During the freezing process, the meat should be placed in the freezing area of the refrigerator, maintaining a constant low temperature. This helps to quickly bring the temperature of the meat below freezing, which inhibits the growth and activity of microorganisms. It is important to note that the temperature of frozen meat should be kept below minus 18 degrees Celsius as much as possible to ensure optimal preservation.
3. Defrost the misconceptions and scientific methods of meat
Defrosting meat is a process that needs to be handled with care, and the wrong method will not only affect the quality of the meat, but also pose food safety risks. Common myths include using hot water to quickly defrost, which can quickly reduce the temperature of meat, but can lead to rapid multiplication of microorganisms on the surface and increase the risk of food poisoning.
The scientific method of thawing is recommended to use cold water soaking or natural thawing in the refrigerator. Cold water defrosting is the process of placing the meat in an airtight package in cold water that is constantly replaced to speed up the thawing process while avoiding the meat from getting too hot. Natural defrosting in the refrigerator is the process of placing the meat in the refrigerator compartment and allowing it to thaw slowly at a lower temperature, which takes a long time but maintains the quality and safety of the meat to the greatest extent.
4. Safe handling and cooking recommendations for defrosted meat
Defrosted meat should be cooked immediately and avoid leaving it at room temperature for long periods of time. Before cooking, the meat should be thoroughly washed to remove bacteria that may arise during the thawing process. In addition, different types of meat are also handled differently when cooked. For example, red meat (e.g., beef, lamb) is better for pan-frying or stewing, while white meat (e.g., chicken, fish) is better for steaming or sautéing.
During cooking, it should be ensured that the meat is thoroughly cooked, especially poultry meat, to kill harmful bacteria that may be present. At the same time, proper cooking methods can also help maintain the nutritional value of meat, such as using low-temperature slow cooking to maximize the retention of water-soluble vitamins and minerals in meat.