Harm of long-term consumption of frozen meat
1, nutrient loss, accelerating aging
The longer meat is stored in the freezer, the greater the loss of vitamins (especially B vitamins). In addition, the freezer can't completely prevent the oxidation of fat and protein, and meat will slowly produce fat oxidation products that accelerate human aging.
2, gastrointestinal discomfort, decreased immunity
Expired frozen meat contains many bacteria and even tiny parasites. Long-term consumption will reduce human immunity and cause gastrointestinal diseases such as diarrhea, while enzymes and various nitrites will lead to cancer.
How to store meat correctly in the refrigerator
1, eat as soon as possible
Whether it is fresh meat or frozen meat, the meat in the refrigerator must be of good quality. It is best to eat frozen meat bought within 1 month. Cold meat should be eaten within 3 days in a refrigerated environment, and no refrigerated hot meat should be eaten on the same day.
Step 2 slice the fresh meat
Don't put the whole piece of fresh meat in the refrigerator, but cut it into several pieces, put it in a fresh-keeping bag, label it with a date, and then keep it in the refrigerator. This can not only facilitate thawing, but also improve the freezing speed of meat and reduce the growth of bacteria.
3. Food classification
Adhere to the principle of "cooked food on the top, raw food on the bottom". The temperature in the upper layer of the cold storage room is the most stable, such as leftovers, drinks and fast food. Can be stored here; The temperature in the lower layer of the cold room is low, so meat, semi-frozen meat, fish and fresh shrimp should be put here.
4. Quick freezing and slow melting
Meat should be carefully washed before freezing to remove bacteria from the surface. When you want to eat, you should take it out in advance and slowly melt it at room temperature, instead of using hot boiled water to accelerate the melting, otherwise the frozen gravy between meat cells and meat fibers will become liquid and flow out of meat tissues, resulting in poor taste and loss of nutrients.
5, avoid repeated freezing and thawing
Avoid freezing meat twice after thawing. Repeated freezing and thawing will not only make meat lose its nutrition and taste, but also promote bacterial reproduction. Salmonella, for example, can be inhibited from growing in the refrigerator, but it will be enough to reproduce in two hours if it is put back at room temperature. If the meat in the refrigerator is sticky, discolored, smelly and moldy, it should be discarded immediately.
It is best not to freeze fresh meat for more than 1 month.
Under the condition of-18, the shelf life of meat is 10- 12 months. However, due to the different processing methods and freezing conditions of meat, the shelf life of frozen meat varies greatly.
Therefore, it is recommended that fresh meat should not be frozen for more than 1 month, and the longest is 3 months.
What's more, household refrigerators generally can't reach the freezing temperature and effect of refrigeration, and frozen meat will slowly deteriorate if it is placed in the freezer for a long time. I suggest you eat the frozen meat you bought home within one week.