Frozen Meat Storage-Frozen Meat Safety

::Frozen Meat Storage-Frozen Meat Safety::
Frozen Meat
Frozen Meat Storage
Frozen Meat Safety
Frozen Chicken Meat
Frozen Beef Meat
How Long Frozen Meat
Frozen Crab Meat
Cold Cuts Meat
Frozen Food Industry
Meat Safety
Elk Meat
Long Term Food Storage
Raw Meat-
Frozen Meat-Freezing very largely suppresses the activity of
microorganisms and enzymes, so ensuring longer preservation than for chilled meat.
Meat on the carcass, such as sides of pork, quarters of beef etc.,
is rapidly frozen in a freezing tunnel in which the meat is exposed to a blast
of cold air and sometimes completely frozen in less than 24 hours.

The frozen meat must be properly deep frozen on loading. Meat which is not at the required core
temperature will spoil during a long voyage.
Risk factors and loss prevention:
Temperature         Odor
Humidity/Moisture Contamination
Ventilation     Mechanical influences
Biotic activity Toxicity / Hazards to health
Gases         Shrinkage/Shortage
Self-heating / Spontaneous combustion Insect infestation / Diseases

Europe     Sweden, Denmark,Germany,Netherlands,Belgium,
France, Switzerland,Austria,ireland,Romania,Bulgaria,Italy,England
Africa    
Asia     China
America Argentina, Paraguay, Brazil, USA
Australia New Zealand, Australia.Frozen meat should have a core temperature of
-18°C so that the activity of microorganisms comes to a standstill and
enzymatic degradation processes are largely suppressed. Temperature measurements
must be performed and recorded at regular intervals.

Refrigerator Home Storage (at 40° F or below) of Chicken Products
Product    Refrigerator Storage Times
Fresh Chicken, Giblets or Ground Chicken    1 to 2 days
Cooked Chicken, Leftover                    3 to 4 days
Chicken Broth or Gravy                            1 to 2 days
Cooked Chicken Casseroles, Dishes or Soup    3 to 4 days
Cooked Chicken Pieces, covered with broth or gravy    1 to 2 days
Cooked Chicken Nuggets, Patties                            1 to 2 days
Fried Chicken                                            3 to 4 days
Take-Out Convenience Chicken (Rotisserie, Fried, etc.)    3 to 4 days
Restaurant Chicken Leftovers, brought immediately home in a "Doggy Bag"    3 to 4 days
Store-cooked Chicken Dinner including gravy    1 to 2 days
Chicken Salad    3 to 5 days
Deli-sliced Chicken Luncheon Meat                    3 to 5 days
Chicken Luncheon Meat, sealed in package            2 weeks (but no longer than 1 week after a "sell-by" date)
Chicken Luncheon Meat, after opening                    3 to 5 days
Vacuum-packed Dinners, Commercial brand with USDA seal    Unopened 2 weeks
Opened 3 to 4 days
Chicken Hotdogs, unopened                            2 weeks (but no longer than 1 week after a "sell-by" date)
Chicken Hotdogs, after opening                            7 days
Canned Chicken Products                                    2 to 5 years in pantry