For a meat lover, the sweetest words to hear are "I'll treat you to meat"! How can a cold winter be complete without the presence of meat? Whether it's pan-fried, deep-fried, or stewed, all meat is delicious. But if you don't want to feel greasy and gain weight, the key to eating meat is: how can you satisfy your cravings while staying healthy?
Every Home Has "Zombie Meat"
"Zombie meat" refers to "long-frozen meat." Many families like to buy large quantities of meat and store it in the freezer. According to a survey, 42.2% of households store meat for more than six months, and 5.5% store it for four to five years. It's truly aptly named "zombie meat." With the year-end stock-up season upon us, it's wise to think twice before buying meat.
Frozen Meat: No More Than 1 Month
Frozen meat is meat that has been rapidly frozen to below -25°C after being slaughtered and portioned. During storage, transportation, and sale, the temperature is controlled to be below -18°C.
Shelf Life: Frozen pork and poultry can be stored for up to 1 year, and beef and mutton for up to 2 years. However, it's difficult for home freezers to meet these requirements. Opening the freezer door, power outages, and delayed startups can all affect the meat's storage. It is recommended to consume it within 1 month.
Chilled Meat: Within 3 Days
Chilled meat, also known as aged meat, is cooled to 0°C~4°C for sale within 24 hours after slaughter. It is the most commonly consumed meat.
Shelf Life: It's best to buy and eat it fresh. If not finished, it can be refrigerated at 0°C~4°C and consumed within 3 days. If placed in the freezer, it should be consumed within 1 month.
Hot Fresh Meat: No More Than 1 Day
Hot fresh meat is sold directly without being refrigerated or frozen after the internal organs are removed. It is commonly seen in wet markets.
Shelf Life: Microorganisms multiply rapidly at high temperatures, making the meat spoil very easily. It must be bought and eaten on the same day.
Fish and Seafood: Buy and Eat Fresh
Fish and seafood contain more unsaturated fatty acids than other meats, making them more prone to rancidity.
Shelf Life: Fresh fish should be eaten on the same day. Frozen fish or seafood should also be consumed within a week.