Meat preservation: Best practices for freezing and thawing

Experts provide guidance on proper meat freezing and thawing techniques to maintain quality and prevent spoilage. While freezing at -18 °C stops bacterial growth, it does not preserve meat indefinitely. Over time, moisture migrates to the surface, forming ice crystals that damage protein structures, leading to dry and tough meat upon thawing.

Fat content significantly impacts shelf life; fattier cuts are more prone to fat oxidation, which causes unpleasant odors. To minimize degradation, experts recommend using vacuum packaging rather than store-bought trays, as the oxygen in retail packaging can accelerate oxidation even after freezing.

Regarding thawing, experts suggest that submerging vacuum-sealed meat in cool or lukewarm water (not exceeding 40 °C) is a gentler method than leaving it on a counter. Using hot water should be avoided as it causes protein denaturation and moisture loss.