It’s not good to keep the meat in the refrigerator for too long

The living conditions are so good now that big fish and meat ca n’t be eaten all the time. They can only be stored in the refrigerator, but often they are forgotten to be eaten after being put in the refrigerator. They are kept for several months or even a year. It is believed that there is no bacterial reproduction at low temperatures, but it can be achieved that this is not the case. The meat in the refrigerator will also expire. Different meats have different shelf lives.

keep the meat in the refrigerator
keep the meat in the refrigerator

In order to avoid eating zombie meat, the freezing period should never exceed the following time.

Do not use pork or poultry for more than 3 months.

Don’t eat rabbit meat for more than 6 months.

Lamb can be stored for up to 8 months.

The beef fiber is rough and has a long freezing time. It can be used safely within 9 months.

The storage time of fish meat is relatively short, not more than one month, because fish meat is more prone to rancidity and spoilage, and the fish meat has higher requirements for storage conditions. Frozen fish must be quickly frozen, and household refrigerators can not reach -30 degrees below zero. In this case, the protein of the fish can be easily damaged if the quick freezing requirements cannot be met.

The dangers of eating meat for a long time

Diarrhea: The meat taken from the refrigerator should be eaten as soon as possible, because during the freezing process of the refrigerator, the crystallization of water will destroy the meat cells. When thawing, a large amount of protein will leak out, and the exuded protein will give Bacteria provide a good opportunity for reproduction. The longer the time, the more likely it is to cause the bacteria to multiply, and it is easy to cause vomiting, nausea and diarrhea.

Tissues that have been frozen for a long time have had their tissue cells destroyed. The longer they freeze, the more they are destroyed. Due to the oxidation reaction, frozen meat produces fat oxidation products. This product is prone to aging.

Allergy: In addition to protein loss, frozen meat also produces a toxic substance-histamine. This substance can also cause food poisoning and allergies. Some people will not be allergic to fresh fish, and they will be allergic to frozen fish. It’s histamine that’s doing the trick.

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