Many housewives have a habit of stockpiling and storing food in the refrigerator for later use to save time. However, if they do not know how to store food properly, it can be harmful to their health. The following chart of food storage times in the freezer will help women store food more effectively.
An article on Giao Thong newspaper points out that the maximum storage time for meat in the freezer depends on several factors. Specifically, different types of meat, different storage temperatures will result in different storage times. Among them, temperature is the most important factor.
If the temperature is too high, the meat will easily spoil and become rotten as this is a favorable environment for bacteria to grow and reproduce. Conversely, if the meat is stored in the refrigerator with too low temperature, it will freeze, lose water and even become denatured.
Food Storage Time in the Freezer
Vietnamnet newspaper cites the Huffington Post’s source on the food storage time chart in the freezer as follows:
Various types of meat
Pork ribs or pork with ribs: 4 – 6 months.
Grilled pork: 4 – 12 months.
Beef tenderloin: 6 – 12 months.
Beef ribs: 4 – 6 months.
Grilled beef: 12 months.
Whole chicken: 12 months.
Partitioned chicken: 9 months.
Grilled chicken: 4 months.
Breaded fried chicken: 1 – 3 months.
Ground pork: 3 – 4 months.
Pork lungs, liver: 3 – 4 months.
Deer meat: 3 – 4 months.
Cured smoked pork: 1 month.
Ham: 2 months.
Sausages: 1 – 2 months.
Grilled marinated dishes: 4 – 6 months. Seafood
Fish fillets: 6 months.
Fatty fish (oily fish such as salmon): 2 – 3 months.
Cooked fish: 4 – 6 months.
Smoked fish: 2 months.
Shellfish (clams, mussels, oysters): 2 – 3 months.
Lobster: 12 months.
Crab: 10 months.
Fresh shrimp, scallops: 3 – 6 months.
Squid: 3 – 6 months.
Fresh oysters: 2 – 3 months.
Opened canned food: 2 months.
Things to note when storing food in the refrigerator
In addition to ingredients, when you want to store meat for a long time while still retaining the freshness and nutrients, you need to pay attention to the following issues:
– To store raw meat in the refrigerator, you should clean it before putting it in the freezer. You should wrap the meat in multiple layers, avoid freezing the meat too hard, which will cause the meat to lose water or change its color, taste, and smell.
– The temperature in the refrigerator must be kept stable (around -18 degrees Celsius for the freezer, 4-5 degrees Celsius in the refrigerator) to ensure the preservation of nutrients in the meat.
– For cooked meat, you should vacuum pack or wrap it tightly with plastic wrap before storing it in the refrigerator.
– Do not place raw and cooked meat in close proximity to each other when storing them in the refrigerator as this can quickly spread bacteria, causing the meat to spoil faster.
– It is advisable to divide the meat into small portions that are sufficient for each meal to save time when defrosting and to maintain the freshness of the unused meat.
According to VTC
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