How to Freeze Meat, Poultry, Fish, Chicken, Eggs and Dairy Products

 Freezing is an excellent method of preserving animal products. Follow these basic guidelines to make freezing simple and effective:

  • Choose only fresh, high-quality foods for freezing. Freezing does not improve quality.
  • Animal products are extremely perishable, so hold them in the refrigerator until actual preparation for freezing begins. Work quickly so that foods remain chilled during preparation for freezing.
  • Freezing does not kill spoilage organisms in food; it simply stops their multiplication. Organisms will continue to grow and multiply once the food begins to thaw. Therefore, the number of bacteria in and on foods must be held to a minimum before freezing. To accomplish this, keep food and everything that touches it — hands, equipment and work surfaces — extremely clean.
  • After handling raw meat, fish or poultry, wash hands, cutting surfaces and utensils with hot, soapy water. Laundry bleach can be used as a disinfectant for dishes, cutting surfaces and utensils. Follow package directions carefully to avoid skin, eye and respiratory irritation.
  • Protect all foods to be frozen by wrapping or packaging carefully in moisture-vapor-proof containers or wrap.
  • Freeze animal products immediately after preparation. Place packages in the coldest part of the freezer, and leave enough space between packages so that the cold air circulates well. Freeze only the amount of fresh meat or poultry that will freeze within 24 hours, about 2 to 3 pounds for each cubic foot of freezer space.
  • Maintain a temperature of 0° F in a home freezer. Do not let the temperature fluctuate.
  • For safety and best quality, thaw all animal products in the refrigerator. Cook or use meat, poultry or fish immediately; use eggs within one to two days and dairy products within a few days.

Refer to MU Extension publication GH1501, Freezing Basics, for detailed information on the freezing process and recommended storage times.




Location: Oman

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