According to biotechnologist Dmitry Kulikov, meat loses a significant portion of its nutrients when frozen for a long time.
— When frozen meat products are stored for a long time, the concentration of vitamins niacin, pyridoxine, thiamine and riboflavin in them decreases by an average of 20% per year,— the expert noted.
He specified that in meat frozen 5-10 years ago, the concentration of vitamins is two times less than in fresh meat.
Even with the modern method of shock freezing, the beneficial properties of the product are not fully preserved. Thus, in the meat of wild red fish, polyunsaturated fatty acids (omega-3) are destroyed during storage in frozen form by 10-15%.
According to doctors, vitamins, especially water-soluble ones (for example, vitamins of group B), can be partially destroyed during freezing and defrosting.
It is recommended to use frozen meat within 3-6 months.
How to defrost meat correctly?
Defrost meat in the refrigerator, not at room temperature, to minimize nutrient loss and prevent bacterial growth.
What do experts say about refreezing meat?
Refreezing meat can be harmful for several reasons:
Loss of quality. When meat is defrosted and re-frozen, its texture and flavor deteriorate. It becomes tough and dry.
If meat is defrosted incorrectly (for example, at room temperature), it can lead to bacterial growth. Refreezing after improper defrosting can increase the risk of foodborne illness.
Refreezing can lead to additional loss of vitamins and minerals, especially if the meat has already lost some of its nutrients the first time it was frozen.
If meat has been defrosted and stored in the refrigerator for more than 1-2 days, it should not be re-frozen. This can be dangerous to your health.
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Important! Information is provided for reference purposes. Ask a specialist about contraindications and side effects and do not self-medicate under any circumstances. At the first signs of illness, consult a doctor.