How many degrees does the raw meat freeze without affecting the cut?

Up to 2-3 days. If the pork is frozen in the freezer compartment of the refrigerator, the storage time is 3 months. The "psychrophiles" that live in the refrigerator can grow in an environment of 0 20, and the most common psychrophilic bacteria are Yers and Listeria monocytogenes.

Listeria monocytogenes is an intracellular parasite found in everyday foods such as meat products, dairy products, vegetables, salads and seafood. It can survive at a temperature of 2 5 42, reproduce the fastest at 4 6 hours, and can grow and reproduce for a long time in the refrigerator room under the household refrigerator. In addition, some fungi and molds can also cause cross-contamination and spoilage of food in the refrigerator.

Doctors recommend that the refrigerator compartment should be cleaned and disinfected regularly, especially in summer, preferably once a week. In addition, hot food should be cooled before being stored in the refrigerator to minimise moisture in the box and avoid mold on the inside of the refrigerator. Additional Information:

Psychrophiles can withstand extreme cold environments, such as the coastal ice of Antarctica (about -15 degrees Celsius). Psychrophiles have an extremely wide distribution range on Earth. The average temperature on most of the Earth's surface is below 15 degrees Celsius.

As a result, they can be found in the mountains, in the polar regions, and in the depths of the oceans. The reason why psychrophiles can survive and multiply at freezing point is because they have a special lipid cell membrane. This cell membrane is chemically resistant to hardening by the arctic zone, making its proteins "frost-resistant", keeping their internal environment liquid below the melting point of water and protecting their DNA from damage.

Hello, friend.

Personally, I think that it is not affected to put raw meat in the refrigerator and freeze it to minus 4 degrees before taking it out and cutting it with a knife, and the slices cut out are very even, thank you.

The current three-door refrigerator has a medium temperature zone, and it is OK to put the meat, about eight degrees.

Direct freezing.

Raw meat can be frozen in the refrigerator without washing, so that when it is cooked, it can be taken out and thawed, cut into pieces or slices, and washed, which is more convenient for cooking. However, if the raw meat is frozen after washing, it is easy to breed bacteria and other microorganisms, and the surface of the frozen raw meat will turn white.

Brief introduction. Meat is inseparable from our lives, whether it is pork, beef, mutton, chicken, etc., it is rich in protein and various nutrients, which is very good for the body, so many people will buy some raw meat home when they go to the street, put it in the refrigerator to freeze, and take it out directly when they want to eat it.

However, when preserving raw meat, it is also important to pay attention to a certain method, it is recommended that it is best to put it directly in the refrigerator for freezing without washing, and when it is to be cooked, take it out and thaw, cut it into pieces and wash it, which is also more convenient for cooking.

If it is washed before freezing, it will cause a lot of moisture on the surface of the raw meat, and if it is frozen in the refrigerator at this time, it is easy to breed bacteria and other microorganisms, and it will also cause the surface of the frozen raw meat to turn white, which will affect the taste of eating.

Raw meat can be kept in the refrigerator for about a week, and the temperature in the refrigerator area is generally 3 to 4 degrees, which can inhibit the growth of bacteria and microorganisms on the raw meat to a certain extent, so it can be stored for about a week.

Generally speaking, the meat that is left in the refrigerator is eaten quickly. Because we all know that the most important role of the refrigerator is to keep the dishes fresh. In addition to this, its storage function is naturally incomparable to that of a freezer.

We are all used to setting the temperature of the refrigerator to 2 8 degrees, and the meat is refrigerated at 2 5 degrees, which can be stored for about a week or so. However, this is only an approximate time, and sometimes it depends on the season and temperature, such as summer, which may not last that long.

Precautions for refrigerating raw meat:

Raw meat should be cooked and eaten as soon as possible, if it is placed in the freezer area for a long time, it will lead to the loss of nutrients in it, and the taste will also decrease, and the substances contained in raw meat may have changed during long-term storage, which will affect human health after eating.

It is recommended to cut raw meat into small pieces, pack them in a plastic bag and put them in the freezer compartment of the refrigerator. If you only need to store it for a day, you can put it in the refrigerator. It is recommended to put raw meat in a separate layer to avoid contamination of other ingredients in the refrigerator by germs, and it is not recommended to put frozen meat and other quick-frozen foods in the refrigerator for a second time after thawing.

Raw meat is recommended to be frozen.

If you can't eat the raw meat after buying it, it is recommended to divide it into small pieces according to the amount of each consumption, and put it in a fresh-keeping bag and put it in the refrigerator freezer. When you want to eat, take out a small piece and thaw it. The freezer temperature is low, and the freshness time is longer.

If you only need to store it for half a day to a day, you can store it in the refrigerator. The temperature of the refrigerator compartment is between 3 and 10 degrees, and raw meat is stored at this temperature for a long time, which will breed bacteria and spoil.

It is best to put raw meat in a separate layer, and do not mix raw and cooked meat, so as not to contaminate other foods with germs on raw meat. Frozen meat and some quick-frozen foods will begin to breed bacteria after they are thawed, and it is not recommended to put them in the refrigerator for re-freezing.

Save as follows:It is recommended that fresh meat should not be frozen for more than 1 month, and the maximum is 3 months. According to the provisions of the "Cold Storage Management Specifications (Trial)".

Meat has a shelf life of 10-12 months under -18 conditions. However, due to the different ways of handling meat and freezing conditions, the shelf life of frozen meat varies greatly.

Brief introduction.

Freezing, refers to lowering the temperature to solidify and freeze an object. Also called "refrigeration", it is a method of applying the principle of thermodynamics and artificially creating low temperatures, refrigerators and air conditioners are based on the principle of refrigeration. From a chemical point of view, a tipping point is generally used.

The high gas is liquefied under pressure, and then it is vaporized and endothermic, and this process is repeated repeatedly, and the liquefaction is exothermic in other places, and the required range is endothermic during vaporization.

<> raw meat can be stored at room temperature for 1-3 days, if it is summer, it can only be stored for one day, and it may start to rot the next day; In winter, it can be left at room temperature for 2-3 days.

According to the national standard of normal temperature, the normal temperature in China is 20 degrees Celsius.

At this temperature, raw meat spoils in about 10 hours. Although it does not seem to be abnormal for the time being, bacteria are multiplying on the surface, so it is best to keep the meat that you can't eat refrigerated.

Eat the meat as soon as possible after buying it, so as to ensure that the nutritional value and taste are not lost. If you can't eat it on the same day, it is recommended to pack the remaining meat in a plastic bag and put it in the freezer of the refrigerator, generally pork, mutton, and beef can be stored for 1-3 months in the frozen condition.

1. It is better to wash it in advance and then freeze it, because when cooking, it is generally cut without waiting for thawing, and it can be cut more stylishly, so it is too late to wash.

2. It is best to thaw frozen meat in the refrigerator in advance, or thaw it naturally at room temperature, or thaw it in cold water. However, it should be reminded that do not soak the meat directly in cold water, because the water soaking into the meat will dilute the taste of the meat and lose nutrients.

3. It is best to have a "baton" for meat thawing, that is, take out the ingredients to be thawed from the freezer one day in advance, put them in the refrigerator after being packed in a fresh-keeping box or fresh-keeping bag, and then use them for cooking after thawing. This method of defrosting takes a long time, and generally large pieces of meat should be placed in the refrigerator at least 12 hours in advance, and the time for small pieces can be halved.