Don't freeze beef for more than 6 months. Once the shelf life expires, the food will go bad in the freezer. In order to reduce waste, it is best to label food before putting it in the freezer, indicating the time and shelf life of putting it in.

Fresh food contains high nutrients, while quick-frozen food will lead to the loss of nutrients. Because the temperature is too low, the loss of nutrients will become more and more serious with the extension of storage time.

During the storage of frozen food, with the oxidation of fat, the taste and appearance will change or even deteriorate, which is a great threat to health.

Extended data:

Tips for choosing beef:

1, color recognition

Fresh meat-muscles are even red and shiny, and fat is white or milky yellow. Sub-fresh meat-the muscle color becomes slightly darker, the cut surface is still shiny, but the fat is dull. Deteriorated meat-the muscle color is dark red and dull, and the fat is dark until green.

2. Smell recognition

Fresh meat-has the normal smell peculiar to fresh beef. Sub-fresh meat-slightly ammonia or sour. Rotten meat-it smells rotten.

3. Viscosity identification

Fresh meat-the surface is slightly dry or has an air-dried film, so it doesn't stick to your hands. Sub-fresh meat-the surface is dry or sticky, and the newly cut surface is wet. Deteriorated meat-the surface is extremely dry or sticky, and the newly cut surface is also sticky.

4. Elastic identification

Fresh meat-the depression after finger pressing can be recovered immediately. Sub-fresh meat-the depression recovered slowly after finger pressing and could not be fully recovered. Deteriorated meat-refers to the depression that cannot be recovered after pressing, leaving obvious traces.

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People's Network-Beef is delicious and nutritious. Five ways to distinguish good beef from bad beef