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To reiterate, since freezing your food at 0°F or below keeps it safe pretty much indefinitely, you can defrost and eat any frozen meats or poultry (that has been stored correctly) at any given time.
However, if you are freezing the meat within a safe timeline (the U.S. Department of Agriculture recommends you consume all open packages of deli meat within three to five days), you can go ahead ...
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Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or sliced, seafood such as shrimp and small fish, meat, poultry, pasta, cheese and grains. [1] Products that have been subjected to IQF are referred to as individually quick frozen.
It is also possible to freeze food by immersion in the warmer (at −70 °C (−94 °F)), but cheaper, liquid carbon dioxide, which can be produced by mechanical freezing (see below). [8] Most frozen food is instead frozen using a mechanical process using the vapor-compression refrigeration technology similar to ordinary freezers. Such a ...
Freezer burn on a piece of beef. Freezer burn is a condition that occurs when frozen food has been damaged by dehydration and oxidation due to air reaching the food. [1] It is generally caused by food not being securely wrapped in air-tight packaging.