One year

Poultry meat such as chicken and duck meat is not as stable as livestock meat and has a shelf life of up to 1 year. Fish and seafood products contain a large amount of unsaturated fatty acids and are easily oxidized. for 6 months. 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.

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.

Extended information:

Frequent opening and closing of household refrigerator doors, sudden 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 a reduction in the nutritional value of the meat, a deterioration in taste and flavor, and the production of oxidation intermediates that accelerate human aging.

Therefore, try to eat all kinds of meat purchased from supermarkets within one month after freezing. It is best to eat it and buy it now. The shorter the storage period, the higher the nutritional value of the meat and the better the flavor and taste. , the safer it is to eat. Semi-finished frozen meat has salt, soy sauce, MSG and other seasonings added in advance. As long as these products are processed in strict accordance with relevant requirements, they will have little impact on the shelf life of the meat.

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