How long has it been since you cleaned the freezer compartment of the refrigerator? For many families, certain foods such as chicken, fish, pork and other meats are often left in the freezer for long periods of time, even years. In the opinion of nutritionists, this is called “zombie meat”, this type of meat has passed the period of safe consumption, not only is less delicious, loses nutrients but also has the risk of harm. for health.
Li Xingmin, a meat expert and associate professor at the School of Food Science and Nutritional Engineering at the Agricultural University of China, said different meats have different freezing times. If meat is kept in the refrigerator for more than half a year, it is quite dangerous.
Frozen meat should be eaten within 1 month (Artwork)
In general, it’s best to eat frozen meat within 1 month of purchase, the sooner the better. Chilled fresh meat (i.e. within 24 hours of slaughter, reduce meat temperature to 0°C – 4°C, refrigerate for sale), best used immediately after purchase, consumption within 3 days maximum.
Hot fresh meat (meat that is brought to the market directly without refrigeration or freezing after slaughter) should be eaten the same day after purchase. Because under high temperature, microorganisms can easily contaminate the meat and quickly grow, the safety is relatively poor. Especially in the summer, if you buy meat in the morning, leave it at room temperature in the afternoon, it will start to have a bad smell, the meat has been spoiled.
How does eating frozen meat ruin your health?
1. Accelerate aging
The low temperature of the freezer compartment can prevent the growth of bacteria, but it cannot completely prevent the oxidation of fats and proteins, and the deterioration of meat quality cannot be completely avoided.
Due to the oxidation reaction, the color of frozen lean meat for a long time will gradually change from red to brown, the fat will gradually turn yellow, not only reducing the taste but also creating fat oxidation products, speeding up the process. human aging process.
2. Increased risk of cancer
Eating frozen meat for too long increases the risk of cancer (Artwork)
Expired frozen meat contains a lot of bacteria, even some small parasites in it that are harmful to the body. the body’s immune system, even increasing the risk of cancer.
3. Easily Diarrhea
Luong Thanh Giang, director of the nutrition department of Zhongshan Xiamen Hospital, China, introduced that according to clinical statistics, the number of patients with inflammatory bowel disease increased year by year, and about 30% of patients said that it was due to the disease. eat food that has been stored in the refrigerator for a long time.
4. Losing a lot of vitamins
Long-term frozen meat not only has a bad taste, but also breaks down essential amino acids if the protein is oxidized. The longer you leave it, the more vitamins you lose, especially the B vitamins.
In addition, it is forbidden to eat the following meats
Should buy meat at large supermarkets to avoid buying sick, dead pork
Do not eat sick or dead pork: First, the meat itself carries harmful microorganisms. Second, more dangerous, those germs and bacteria will eat the proteins and release toxins. If you get sick, sometimes it’s not caused by bacteria, but by people who eat that poison. With immediate manifestations after eating, the patient may have poisoning, diarrhea. In the long run, toxins will accumulate in the body, causing dangerous diseases.
Therefore, it is not advisable to buy cheap pork at a very low price, it is best to buy meat at large supermarkets, to avoid buying sick and dead meat.
Overcooked meat will lose nutrients and increase harmful substances. (Illustration)
Do not eat overcooked meat: At temperatures between 200 and 300 degrees Celsius, amino acids, creatine, sugars and harmless compounds in meat foods react chemically to form aromatic amine groups. Aromatic amines contain 12 compounds, 9 of which are carcinogenic.
Avoid eating processed meats that are fried at high temperatures: Processed meat contains nitrates, which, after frying, produce nitrosopyrrolidine, a carcinogen. Therefore, when eating salted fish, bacon, sausages, ham and other foods should avoid deep frying.
Illustration
Do not freeze meat after defrosting: When defrosting meat, it is best to remove the meat from the freezer of the refrigerator first, put it in the refrigerator compartment overnight to defrost naturally, with the least loss of flavor and gravy, but avoid secondary freezing after thawing. defrost. With repeated freezing and defrosting, bacteria multiply more vigorously.
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