Many of us put the meat we buy from the store directly into the freezer in its own packaging - that is, the foam (penoplast) tray underneath and the thin plastic film on top. However, experts warn that this is wrong both for health and for the quality of the meat.
Milli.Az has investigated the harms of foam trays (penoplast).
Store packaging is not intended for freezing, but for short-term cooling. The plastic film is not completely airtight (hermetic). This causes "freezer burn" to form on the meat, leading to loss of taste and quality.
Foam trays become brittle and crack at below zero temperatures. As a result, the meat may come into contact with foreign substances.
Since the structure of the tray is damaged during freezing, the likelihood of water containing bacteria leaking when the meat thaws increases.
Rules for properly freezing meat:
Remove the meat from the store packaging. Put it into special freezer bags (ziplock) or vacuum bags.
Remove as much air as possible from inside the bag. This will prevent the meat from drying out and icing over.
Freeze the amount of meat you will cook at one time. Remember that thawed meat cannot be frozen again.
Be sure to write the freezing date on the package.
Place the meat not in the freezer door area, but in the back parts where the temperature is most stable.
Storage durations:
Beef or lamb: 4-12 months.
Ground meat: 3-4 months.
Chicken meat: 9-12 months.
Before cooking, always check whether there is discoloration, slimy texture, or strange odor in the meat.
