Can beef go from fridge to freezer? (How temperature affects beef)
By
Dr Rafael Frascino Cassaro (PhD)
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
In this brief guide, we will answer the question, “can beef go from fridge to freezer,” and discuss “can beef go bad if stored from fridge to freezer, and should you label and date your beef products if they go from fridge to freezer.
Can beef go from fridge to freezer?
Yes, beef can be frozen after it’s been refrigerated. But before you put your meat in the freezer, be sure to store it properly in the refrigerator first.
The first step is to make sure that your refrigerator is set at a temperature of 40 degrees Fahrenheit or below. This will kill any bacteria that could cause food poisoning in your meat.
Next, you’ll need to remove all visible fat from the surface of your beef before freezing it. Fat can go rancid when stored in a freezer, which is why it’s important to get rid of any excess fat before putting your beef in storage.
Finally, wrap up each piece of beef individually with plastic wrap or foil and then put them into freezer bags so they don’t stick together or lose their shape while being stored.
Can beef go bad if stored from fridge to freezer?
Yes, beef can go bad if stored from fridge to freezer, and it’s important to keep the meat in a cold environment.
The temperature needed to maintain food safety depends on the type of food and how it is being stored. Beef should be kept at or below 40 degrees Fahrenheit (4 degrees Celsius).
The Food Safety and Inspection Service recommends storing beef in a refrigerator that has an internal temperature of 40 degrees Fahrenheit or lower.
When storing beef, place it on the bottom shelf of your refrigerator so that juices from other foods won’t drip onto it. You can also wrap the meat tightly in foil or plastic wrap before placing it in the refrigerator (or freezer).
How can I store different kinds of beef safely?
Be sure to store all beef products in the freezer. If you have a large piece of meat, wrap it tightly with plastic wrap and then seal it in a zip-top bag. This will help prevent freezer burn and other food safety issues.
When storing ground beef, be sure to keep it separate from other foods in your freezer. Ground beef can contaminate other foods if not kept cold enough. If there is no room in your freezer for the ground beef, you can use an extra freezer bag to store it in the freezer until you need it again.
Always check the expiration date on any kind of frozen meat before using it in a recipe or cooking with it yourself; some products may be marked “sell by” instead of an actual expiration date, so always double-check!
Should you label and date your beef products if they go from fridge to freezer?
You should label and date your beef products if they go from fridge to freezer.
Labeling is important because it helps you remember the date of purchase, which can help you make sure that your beef is consumed before it goes bad.
If you don’t label the beef, it’s more difficult to know how long ago you bought it, which makes it harder to know when it will expire. Labeling allows for better organization of your freezer space as well, since you can easily keep track of what needs to be eaten first.
Dating is also important because it helps ensure that your food does not perish before reaching its expiration date.
If you do not date your food, then there is no way for anyone else who may want to eat it later on down the road (or even during those same few days before expiration) to know whether or not they should eat it and risk getting sick or if they should throw away this potentially dangerous piece of meat altogether instead!
How long can I keep beef in the fridge before moving it into a freezer?
You can safely store beef in your refrigerator for about 5 days. After that, it’s recommended to move the beef into the freezer.
This is because when beef sits in the fridge, it can start to develop bacteria. If you cook that meat, those bacteria will be killed by the heat, but if you don’t cook it or if you leave it in the fridge too long, then those bacteria could grow and make you sick.
To prevent this, remember to only keep your beef in your refrigerator for 5 days before moving them into a freezer.
Other FAQs about Beef that you may be interested in.
Can you eat beef when on a diet?
Can you eat impossible beef raw?
Conclusion
In this brief guide, we have addressed the question, “can beef go from fridge to freezer,” and discussed other questions related to the subject, such as can beef go bad if stored from fridge to freezer, and should you label and date your beef products if they go from fridge to freezer.
Citations
https://www.foodandwine.com/cooking-techniques/how-to-safely-store-meat-refrigerator-freezer
https://www.healthline.com/health/can-i-still-eat-it-meats
Was this helpful?
References
1.-
DANG, David S. et al. Crystallization behavior and quality of frozen meat. Foods, v. 10, n. 11, p. 2707, 2021.
2.-
Nethra, Perichitala Vasudev, et al. Critical factors affecting the shelf life of packaged fresh red meat–A Review. Measurement: Food: 100086. 2023.
3.-
Leygonie, C., Britz, T. J., & Hoffman, L. C. Impact of freezing and thawing on the quality of meat: Review. Meat Science, 91(2), 93–98. 2012.
4.-
Rovira P, Brugnini G, Rodriguez J, Cabrera MC, Saadoun A, de Souza G, Luzardo S, Rufo C. Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions. Foods.12(4):694. 2023.
5.-
Gomes CL, Silva TJ, Pflanzer SB, Bolini HMA. Impact of frozen temperature and thawing methods on the Brazilian sensory profile of Nellore beef. Sci agric (Piracicaba, Braz) [Internet]. 78(6):e20200067. 2021.
6.-
Ercolini D, Russo F, Torrieri E, Masi P, Villani F. Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Appl Environ Microbiol. 2006.
7.-
Hennekinne, J.-A., Herbin, S., Firmesse, O., & Auvray, F. European Food Poisoning Outbreaks Involving Meat and Meat-based Products. Procedia Food Science, 5, 93–96. 2015.
8.-
Sofos, John N. Challenges to meat safety in the 21st century. Meat science 78.1-2, 3-13, 2008.
