Professor of Food Science and Technology at IPB University Shares Safe Tips for Storing Meat in the Freezer, There is an Ideal Temperature

Professor of Food Science and Technology at IPB University, Prof Eko Hari Purnomo, provides several important tips regarding safe and quality meat storage in the freezer, especially for household needs.

He stated that the correct storage temperature significantly affects the physical, sensory, and microbiological quality of meat.

“Meat should ideally be stored frozen at -18°C to maintain its physical and sensory quality and to prevent microbial growth. However, for household levels, a temperature of -5°C is sufficient,” explained Prof Eko.

He added that the cooling and freezing processes essentially serve to reduce the rate of meat deterioration. The lower the storage temperature, the slower the rate of deterioration. This will help the product maintain its quality in terms of taste, nutrition, and microbiological safety.

However, Prof Eko reminded that if the freezing process is done at a temperature that is not cold enough, large ice crystals will form. “These large ice crystals cause water loss during the thawing process. As a result, the meat becomes dry or less juicy when cooked,” he said.

To facilitate storage, he suggested that meat be packaged in small sizes according to consumption needs. According to him, this packaging is to prevent contamination and maintain the moisture of the meat.

“Vacuum packaging is indeed better because it speeds up freezing, but the use of regular plastic is also quite adequate for household scale,” he said. 

Another important point conveyed by Prof Eko is to include the freezing date on the meat packaging. This way, the public can ensure the order of consumption based on the freezing time.

Regarding the thawing process, Prof Eko urged that thawing should be done in a cold condition, such as moving the meat from the freezer to the bottom shelf of the refrigerator.

“Avoid refreezing meat that has been thawed because its quality will significantly decrease. Therefore, use single-use packaging for each thawing and cooking,” he stated. (dr)(IAAS/KMR)