Freezing and cooking of meat and fish

摘要: The main foods of animal origin, fish and meat, are very perishable raw materials. If stored under ambient conditions, 16–30°C (61–86°F), the shelf-life can be measured in hours tens to a few days. Under best conditions chilled storage, close initial freezing point material, storage life extended weeks for approaching 6 some red meats. Even commercial practice, strictly hygienic slaughtering, rapid cooling, vacuum packing at super chill (-1 ± 0.5°C, 30.0 1.0°F) maximum that achieved meat is approximately 20 weeks. Freezing will extend number years. With fish, Morrison [1] wrote “freezing only preservation technique delivers essentially same quality as freshly caught processed fish”.