However, if processed incorrectly, the meat may lose its freshness, and even potentially pose a risk of food safety.
According to recommendations from the US Department of Agriculture, processing meat before freezing plays an important role in maintaining quality and limiting bacterial growth.
Not washing the meat before freezing is the first note. Many people have a habit of washing the meat to "clean up", but this can cause bacteria to spread to the surrounding surface. Water remaining in the meat fibers will also create large crystals of ice when frozen, breaking down the structure, making the meat easily dry and lose its flavor when thawed. Instead, dry it with clean paper if necessary.
Subdividing and packing tightly is the next important step. The meat should be divided into portions just enough for each use, then wrapped tightly in a specialized bag or lid-covered box to limit exposure to air. This method helps avoid "cold burning", the phenomenon of the meat surface being dry, discolored and degraded in quality.
Ms. Marianne Gravely - a food safety expert at the Food Safety and Inspection Agency of the US Department of Agriculture - said: "Clean packaging and maintaining a stable temperature is key to safely preserving meat in the freezer.
Implementing these two simple notes correctly not only helps keep the meat fresh but also ensures safety for family meals.
