I am constantly asked questions about safe handling and proper storage of meat so, I present today a post I wrote last year.
Give it a look and I hope it helps answer any questions you may have regarding this topic.
Stay hungry 🙂
Today’s topic: the Freezer.
It’s always best to eat fresh but that’s just not always practical and of course GREAT savings can be had when buying in bulk so, … everyone knows that in order to ‘prolong’ the shelf life of meat, fish and poultry it’s a necessary ‘evil’ to put it in the freezer.
We’ve ALL put a bottle of something in the freezer to give it a ‘quick’ chill, only to forget about it until it’s too late. The resulting mess of broken glass and frozen liquid demonstrates exactly what happens to meat at a cellular level when it freezes.
Fresh meat can contain up to as much as 75 % NATURALLY occurring water. When water in the cells of meat freezes, it crystallizes and expands, rupturing the cell walls (just like the forgotten bottle). When thawed, the water from the ruptured cells melts (ever notice…
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