Thawing meat: If you make this mistake, germs will be happy
Created: 01/18/2022, 16:32
By: Maria Dirschauer
You can freeze meat and make it last longer.
But when defrosting, you should follow a few tips to keep everything hygienic.
The freezer is a practical invention.
Bread, soup leftovers, ready meals: many things can be easily stored in it.
Luckily, meat is also one of those foods that you can easily freeze* and keep in stock (at least for a while).
How long can meat be frozen?
Meat can be kept for up to 10 months at a constant temperature of
minus 18 degrees Celsius
or less.
However, the types of meat differ enormously.
type of meat | Shelf life in the freezer |
|---|---|
Beef, veal and chicken | 8-10 months |
lamb meat | 6-10 months |
turkey meat | up to 7 months |
duck meat | up to 6 months |
Lean Pork | 5-7 months |
Fatty pork | 2-3 months |
Minced meat also freezes well: lean meat keeps for 2 to 3 months, but you should use fatty minced meat after a maximum of 2 weeks.
What does this information say?
In principle, the meat does not go bad in the freezer, of course.
However, the longer it stays in the ice, the more it loses its
aroma and nutrients
.
Meat should be thawed and processed according to this information at the latest.
It is important to know that
germs, bacteria and mold
cannot multiply at all if frozen.
But when thawing, the harmful microorganisms become active again and can thus spoil the meat.
You should therefore heed the following tips.
Also interesting:
This is how long cooked food can be kept in the refrigerator and not refrigerated.
Poultry in particular has a high risk of salmonella.
Therefore, you should pay attention to a few things when freezing and thawing.
©Tycoon/Imago
Defrosting meat: this is how it works
Always thaw meat in the refrigerator and not at room temperature.
To defrost the meat, place it in a sieve, cover it well and place a collecting container, such as a deep plate, underneath.
Then pour away the collected liquid and dab the meat thoroughly.
You can also leave vacuum-packed and shrink-wrapped meat in the foil if you froze it that way.
Vacuum-packed meat also defrosts faster in a bowl of cold water.
READ ALSO:
Here's Why Ground Beef Turns Gray — And Here's How To Find Out If It's Still Edible
Danger of germs: This is to be considered when handling meat
Clean all tools that
have come into contact with
raw meat at at least 60 degrees Celsius, such as knives, sieves, chopping boards, etc. There is a high risk of
salmonella
, especially with poultry and pork .
You should also process thawed meat quickly and not store it for a long time.
At room temperature, microorganisms can multiply quickly.
Do not refreeze the meat once it emerges.
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