(1) accelerated aging.
Long-term low-temperature storage in the freezer can prevent the increase of bacteria and the deterioration of meat, but it cannot prevent the oxidation of fat and protein. After the meat is oxidized, the color changes from red to dark red and gradually turns brown, the fat of the fat will turn yellow, and the taste of the meat will become worse. If you eat this meat for a long time, it will produce fat oxides that accelerate human aging.
(2) Causing food poisoning and diarrhea.
When the frozen meat is taken out for a long time, the temperature rises rapidly when it is thawed, and a large amount of water and protein flow out from the damaged tissues and cells, so bacteria are easy to breed, which will decompose nutrients in the meat and produce a large number of small molecular substances harmful to human body. After eating, people may have symptoms such as vomiting, nausea and diarrhea. According to clinical statistics, the number of patients with inflammatory bowel disease is increasing gradually every year, and about 30% of them said that they had eaten food stored in the refrigerator for a long time.
(3) The human immunity is decreased.
Microorganisms, parasites and bacteria still exist in meat before freezing. During the freezing process, the toxin slowly penetrates into the meat. When the frozen meat is thawed, these bacteria become active again, and the meat will soon deteriorate and rot. Long-term consumption will reduce human immunity.
4) Increase the risk of cancer.
Because the immunity of the upper body decreases, the chance of getting cancer is greatly increased.
How to eat frozen meat?
Li Xingmin, a meat expert, said that different kinds of meat have different frozen storage times. Generally speaking, it is not qualified to store in the household refrigerator for more than half a year. If you buy it back, it is best to eat frozen meat within one month; Meat sold in cold storage within one day after slaughter is best eaten within three days; It is best to sell meat directly in the market without any refrigeration after slaughter.
Different kinds of meat have different frozen storage time. Common pork, mutton and beef have the longest shelf life, and lean meat has a longer shelf life than fat meat, with a shelf life of about one year; Poultry meat, such as chicken, duck, goose, etc. , the storage period shall not exceed ten months; Seafood meat, such as shrimp, fish, crab, etc. The shelf life is short and it is generally best to eat within four months.