In an ideal state, that is, fresh and pollution-free meat is quickly frozen below minus 25℃ and stored 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 is not as stable as livestock meat, and the shelf life can reach 1 year.

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

In addition, the frequent opening and closing of household refrigerator doors and sudden power failure will cause the refrigerator temperature to fluctuate. The temperature change will accelerate the oxidative decomposition of nutrients such as fat, protein and vitamins, and bacteria will also grow slowly, which will lead to the reduction of the nutritional value of meat, the deterioration of taste and flavor, and will also produce oxidation intermediates that accelerate human aging.

There is not much difference in nutrition between frozen meat and fresh meat, but frozen meat needs to be thawed when eaten, and improper thawing method will cause the loss of nutrients.

It should be reminded that repeated thawing and freezing of frozen meat will destroy the nutrients in it, resulting in the loss of the most nutritious cytoplasmic liquid in the meat with water. As long as it is thawed correctly and eaten as soon as possible, the nutritional value of frozen meat is not lower than that of fresh meat.

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.

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