Nowadays, the current living conditions are too good to eat big fish and meat at once. It can only be put in the refrigerator, but after the refrigerator is often forgotten, it is months or even a year, the refrigerator used as a safe. It is believed that there is no bacterial breeding that can be achieved at low temperatures. Meat in the refrigerator will expire, different meats and shelf life.

To avoid eating frozen meat for a long time, the freezing period should not exceed the following:

Pork and poultry should not exceed 3 months.

Rabbit meat should not exceed 6 months.

The longest lambs can be stored for 8 months.

Beef, with its coarse fibers, freezes relatively long and can be frozen with confidence for up to 9 months.

Fish storage time is short, not more than 1 month, because the fish relative fat, corruption, storage conditions of the fish is relatively high, frozen fish should be frozen, the home refrigerator does not reach 30 here, here, here, where it is impossible to destroy the protein of the fish, and will not freeze the requirements.

Diarrhea: meat removed from the refrigerator should be consumed as soon as possible, because in the freezing process of the refrigerator, the crystallization of water will make the meat cells, when thawed, there will be a large amount of protein seepage, seepage of protein bacteria provide a good opportunity to reproduce, the longer and easier, may lead to the possibility of bacteria the more the diet is prone to vomiting, nausea, diarrhea and so on.

People aging: long-term frozen meat, its tissue cells have been destroyed, the longer the freezing time, the more you get. Due to oxidation, frozen meat will produce fat oxidation products, easy to age.

Allergy: In addition to the loss of protein, frozen meat will produce - histamine, which will also cause food poisoning and allergies, some people will not be allergic to eat fresh fish, eat frozen fish will be very easy to allergy, that is, histamine is engaged.

Therefore, when you are at home, do not put a large piece of meat directly on the refrigerator. First of all, it's a huge pain in the ass when you fix it. Secondly, when you resolve the meat, you will notice a phenomenon where the meat is already white in sight, but the inner layers are still frozen. This process of long-term resolution will cultivate a large number of bacteria, which can easily cause food poisoning.