In an ideal state, that is, fresh and pollution-free meat is quickly frozen below minus 25℃ and kept at minus 18℃, the shelf life of livestock meat such as pork, beef and mutton can reach 2 years, while poultry meat such as chicken and duck meat is not as stable as livestock meat, and the shelf life can reach 1 year. Fish and seafood products are easy to be oxidized because they contain a lot of unsaturated fatty acids, and the shelf life is 6 months.

Although the theoretical shelf life of frozen meat is long, the meat bought from the supermarket is easily contaminated by bacteria in the sales process, and it is difficult to ensure the freshness of raw materials.

In addition, frequent opening and closing of household refrigerator doors and sudden power failure will cause refrigerator temperature fluctuation, accelerate the oxidative decomposition of nutrients such as fat, protein and vitamins, and slow the growth of bacteria, which will reduce the nutritional value of meat, make the taste and flavor worse, and also produce oxidation intermediates that accelerate human aging.

Therefore, all kinds of meat purchased from supermarkets should be eaten within 1 month after freezing, and it is best to eat and buy it now. The shorter the storage period, the higher the nutritional value of meat, the better the flavor and taste, and the higher the food safety.

Extended data:

Freezing is an important preservation method.

Compared with chickens, ducks, pigs, cows, sheep and other poultry and livestock, fish have more water content in muscle tissue, higher soluble protein content, more unsaturated fatty acids, less natural immune substances and more bacteria attached to gills and viscera. However, fish is weakly alkaline after death, which is more suitable for bacterial growth and more prone to spoilage.

Icing fresh fish is to cool down by adding ice, which prolongs the stiff period of fish after death, which is equivalent to "freezing" the physiological state of fish body cells at the moment of death. So the taste and taste of chilled fish are similar to those of live fish.

However, chilled fish can only be kept for a few days. If you want to eat fish caught from the far sea, you have to rely on a longer and more stable preservation method. In the frozen state, the activity of enzymes and the growth of microorganisms are inhibited, and the shelf life of fish is greatly prolonged, usually up to several months. So the emergence of frozen fish is precisely to let people taste the fish species in distant waters.

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