Freezing is a common method for preserving meat, but many women make significant mistakes that can lead to problems.
According to the family magazine service of Saed News, if you love eating red meat and use it in most of your dishes, there are important points to consider, especially when you want to freeze it. Here are some tips based on information from the Centers for Disease Control and Prevention (CDC) about mistakes people make when freezing meat.
Never Freeze Meat Without Cutting It
Always cut meat into pieces before freezing. Avoid freezing cooked meat as well. It's better to cut the meat into relatively large pieces rather than freezing whole, uncut meat.
Maintain the Right Temperature
If you have leftover red meat to freeze, ensure the freezer temperature is at 40 degrees Fahrenheit or higher. Higher temperatures prevent the growth of bacteria, so keep the environment sufficiently cool.
Be Careful About Meat Bacteria
Consuming red meat contaminated with bacteria can lead to severe illnesses. Bacteria like E. coli or Salmonella may be present in red meat. Be very cautious when storing and freezing it, as these bacteria can cause serious health problems like diarrhea, urinary infections, respiratory diseases, and blood infections. Pregnant women or those with weakened immune systems should be especially careful, as they are more susceptible to severe diseases.
Don’t Keep Cooked Meat in the Fridge for Too Long
Never store cooked meat in the fridge for an extended period, and avoid freezing it. The longer you store it, the more harmful it becomes. The maximum time you can keep cooked meat in the fridge at 40 degrees Fahrenheit is one week. Beyond that, it's not advisable to store cooked meat in the freezer or fridge.
