Pork that has been frozen for nearly a year can be eaten.

The storage time of frozen meat is related not only to the storage temperature, but also to the type of meat and the freshness of the meat before freezing. Under ideal conditions, that is, fresh and pollution-free meat is quickly frozen below minus 25°C and stored at a constant temperature of minus 18°C. The shelf life of pork, beef and mutton and other livestock meat can be up to 2 years. The properties of chicken and other poultry meat are not as stable as livestock meat. The shelf life is up to 1 year.

Although frozen meat has a longer theoretical shelf life, meat purchased from supermarkets is easily contaminated by bacteria during the sales process, and it is difficult to ensure the freshness of the raw materials. Frequent opening and closing of household refrigerator doors, power outages, etc. will cause the temperature of the refrigerator to fluctuate. Temperature changes will accelerate the oxidation and decomposition of nutrients such as fat, protein, and vitamins. Bacteria will also grow slowly, resulting in poor taste and flavor, and will also accelerate human aging. oxidation intermediate products.

Try to consume all kinds of meat purchased in supermarkets within one month after freezing. It is best to eat it now and buy it now. The shorter the storage period, the higher the nutritional value of the meat, the better the flavor and taste, and the safety of eating. The sex is also higher.

Extended information:

Frozen meat becomes hard due to the freezing of water. There is a difference in temperature between the surface of frozen meat and the freezer, causing the water in the meat to evaporate and the meat to become aged, dry and tasteless, which is called "Dry consumption" phenomenon.

The myoglobin in frozen meat is oxidized, and the surface of the meat gradually changes from bright color to dark brown. As the temperature gradually drops, individual ice crystal nuclei form inside the meat tissue and continue to absorb water from the surroundings. The water in the muscle cells also continuously penetrates into the gaps of the muscle fibers, and the ice crystals increase in size, causing the cells to dehydrate and deform. Due to the pressure of large ice crystals, muscle cells are damaged, resulting in a large amount of meat juice loss during thawing, a reduction in nutrients, and a change in flavor.

If freshly slaughtered meat is quickly frozen at -23°C, the ice crystals formed inside the meat will be small and uniform, with minimal tissue deformation. Most of the water will be reabsorbed after thawing, so the taste after cooking will be , taste good, and have little loss of nutrients. If the freezing time is too long, it will also cause freezing denaturation of the protein. After thawing, the protein loses the reversibility of combining with the colloid-bound water, and the texture and taste of dishes cooked with frozen meat are not as good as fresh meat.

Compared with fresh meat, most microorganisms in chilled meat are inhibited, making it safer and more hygienic; compared with frozen meat stored below -18°C, it also has the advantages of less juice loss and high nutritional value. Therefore, chilled meat is hygienic than fresh meat and more nutritious than frozen meat, and deserves to be vigorously promoted.

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