How to freeze meat on expiration day and not throw away (or poison) food

Fresh and packaged meat have one thing in common: they both have an expiration date. It so happens that sometimes we forget it in the refrigerator and sometimes let’s not give it up until it’s too late. When it’s been a few days since he got home, but it doesn’t seem like it’s gone yet, the happy idea comes to mind, like freezing fresh meat that is about to expire. However, is this a good idea? Should we freeze meat that is about to pass its optimal consumption period? Is it biologically safe?

Although it is recommended to freeze pre-prepared meals instead of risking freezing raw meat that is about to expire, it is also a fact that thawed meals are less pleasing to the palate. And the problem with expired raw meat isn’t that we freeze it before it starts to lose its properties, but from bad defrosting (or bad preparation) It is a meat that is already starting to be risky to consume.

In general, we can say that it is not appropriate to freeze raw meat that is about to expire, but less bad than throwing food away. If we have a four-star freezer, it’s okay to freeze meat the day it expires, although some guidelines must be observed:

The food in question should be must be preserved in a container or packaging that does not allow ice to spoil it or come into contact with other frozen products. Plastic wrap, a plastic zipper, or a container where we leave as little air as possible would be the best options.

In any case, the principles of freezing meat that is about to expire, Respect defrosting. This should always be refrigerated and ensure that the product does not come into contact with the fluids it releases. You also need to cook it as soon as possible.

Freezing doesn’t work miracles, but it does provide temporary inactivation of bacteria and microorganisms that spoil meat. When normal temperature returns, these microorganisms fall asleep againbecause most food pathogens (salmonella, staphylococcus, anisakis…) die only during cooking (and not at any temperature, only after 65 ºC).

In order not to make a mistake, it is recommended to pay attention to AESAN recommendations for correct freezing and thawing. There are also tricks to grilling frozen meat directly without having to defrost it.

OCU recommendations suggest: frozen meat can be preserved in this state maximum twelve months for fillet of veal; another year for chicken and turkey; four or six months for pork chops; three to four months for minced meat, a maximum of two months for fresh sausage.

Cover photo | yvonne lee harijanto

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