John Myers
Meat can be frozen very well and can therefore be kept for a long time: Harmful microorganisms (bacteria, mold, or yeast) can multiply very slowly if frozen. However, they are not killed either. When defrosting, they become active again and can easily spoil the meat. Therefore, you should pay attention to a few things regarding hygiene when defrosting.
Do not thaw meat at room temperature, always in the refrigerator. Leave vacuum-packed and shrink-wrapped meat in the foil. On the other hand, if you have frozen meat in a plastic container or aluminum foil, you should put it in a colander to defrost it. Cover it well and place a container underneath, such as a deep plate or bowl. Discard the thawing liquid later and dab the meat thoroughly.
Pork and poultry in particular have an increased risk of salmonella. Therefore, before further use, clean everything that has come into contact with the raw meat with hot water at a temperature of at least 60 degrees Celsius. If you’re in a hurry, you can also defrost vacuum-packed meat in a bowl of cold water. The special function of the microwave also ensures fast results.
Meat can stay frozen at a constant temperature of minus 18 degrees Celsius or less for up to 12 months. It should then be thawed and processed. Beef, veal, and chicken keep for a particularly long time at 8 to 10 months. Lamb can be frozen for between 6 and 10 months. Lean pork can be stored in the freezer for 5 to 7 months, while fatty pork can only be stored for 2 to 3 months. Turkey can be kept for up to 7 months, duck for a maximum of 6 months. You should defrost and consume minced meat earlier: Lean minced meat after 2 to 3 months, fat after 2 weeks.
Basically, it makes sense to always freeze meat for as short a time as possible, because after just a few weeks it loses its aroma and some of its nutrients. Defrosted meat should not be stored for long afterward. Therefore, only take it out of the freezer if you want to use it directly. You should also never refreeze raw meat. Because it is a perishable food, you should not take any chances. Especially if it has been stored at room temperature for a while, harmful microorganisms may already have multiplied. It is best to cook and consume this meat straight away.
