| 45 | 46 | 47 | 48 | 49 |
| 1 | 103 | 205 | 308 | 410 |
|
that the ice crystals remain very tiny with minimal damage to cells and tissues. A defrosted
cryogenic meat is almost like fresh. The process is expensive and only high-quality meats get
this special treatment.
If you have a lot of meat to freeze, buy some dry ice and put meat and dry ice together in
the freezer for a fast freezing. Dry ice is available in most large towns.
How you defrost frozen meat also contributes to its final quality. Slow thawing is best
because it causes the least amount of overall moisture and nutrient loss. Any moisture and lost
nutrients tend to get reabsorbed as the meat thaws slowly. The only advantage of quick thawing
is that the energy you use to chew the tougher meat justifies the consumption of the high-calorie
dessert that follows. Defrosting meat on the counter, under running water or in the microwave
are all much too fast and to be avoided.
Health safety experts warn consumers continually about not refreezing defrosted meat. If
you know what you are doing, however, there is no harm in this practice. Just be careful that the
defrosted meat always remains cold, you handle it hygienically and refreeze it correctly.
Contrary to popular belief, thawed meat is no more susceptible to bacterial spoilage than fresh.
U.S. Department of Agriculture tests showed that meat frozen and thawed three times in
succession was as good as meat thawed only once, and it had just a slightly higher bacterial
count. The only significant change was in moisture content because meat loses a little more
moisture each time you thaw it.
TASTINGS Timetable for defrosting meat
In refrigerator
4-7 hrs/lb
3-5 hrs/lb
At room temperature
2-3 hrs/lb
1-2 hrs/lb
Large roast
Small roast
1-inch (2½ cm) steaks
12-14 hours
2-4 hours
How long to keep meat in the freezer
Any guides in cookbooks and home economics text recommending maximum storage
time in the freezer are very approximate. No one has conducted a thorough research on
deterioration of meat in the freezer over time. The guides are probably much too conservative.
Well-wrapped, properly-frozen meat in a freezer that’s at least 0°F (-18°C) keeps much longer
than the guide suggest, probably at least twice a long. I defrosted professionally wrapped frozen
venison loins that someone lost in the freezer for 2½ years and I cooked into the most tender,
moist, succulently juicy meat. Home economics guides would have suggested discarding such a
meat without hesitation.
According to guides, you can keep well-wrapped beef and veal for a maximum of 12
months in your home freezer. Use up frozen pork and lamb in six months. Commercial vacuum
packaging can extend shelflife for most meats to 20 months.
How fast your frozen meat deteriorates depends on the temperature of your freezer, the
amount of total fat in the meat and the relative amounts of saturated fat. Check you freezer
temperature and adjust it to no higher than 0°F (-18°C) to slow deterioration as much as possible.
Commercial freezing techniques have improved greatly over the last few decades, but
consumers would still rather buy fresh meat, then wrap and freeze it themselves under less-than-
ideal conditions. This is what many people do when some meat is on sale, and often end up
play © erdosh 47
Page
Quick Jump
|