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It may seem trivial to many, but freezing meat requires careful thought and planning. Many use the freezer to reduce food waste.
Freezing food can significantly extend its shelf life. However, there are limits to how long food can be kept in the freezer before it loses quality.
Beef and veal can be kept in the freezer for up to eight months, while chicken should be eaten within three months to avoid losing quality.
Minced meat has an even shorter shelf life of just two months, as the larger surface area makes it more susceptible to changes during the freezing process.
The shelf life of fish varies depending on the variety. Oily fish such as salmon should be eaten within three months, while lean fish can be kept for up to four months.
It is generally advisable to divide meat into smaller portions before freezing to avoid refreezing defrosted meat.
Correct defrosting is crucial.
Defrosting also plays an important role.
It is recommended that meat be defrosted slowly in the refrigerator to minimize bacterial growth. Defrosting at room temperature should be avoided, and meat should not be refrozen unless it has been cooked beforehand.
Following these simple guidelines, the freezer can remain an effective tool for reducing food waste and ensuring tasty meals.
- source: dagens.de/picture: canva.com
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