Freezer burn is caused by improper freezing practices and/or exposure to air. All foods are susceptible to this effect, but foods with higher moisture content (meats, fruits, ice cream, etc.) will develop it more quickly. Even if something is frozen perfectly, though, it will likely develop freezer burn over time.
When freezing meat, preventing freezer burn starts with wrapping it in multiple layers of plastic wrap, wax paper or tin foil. Place your items into your preferred container and pack them down to help prevent excess air exposure. If you are using a bag, try to eliminate as much air from it as possible.
According to the FSIS, freezer burn doesn't make food unsafe, but rather it makes it dry in spots which is a quality issue not food safety issue. These dry areas appear as grayish-brown spots and are caused by air coming into contact with the surface of the food.
Freezer burn is a term for the moisture lost from frozen food. It's what happens when meat left in your freezer for a long time loses moisture and begins to look discolored or shriveled. The surface may be covered in ice crystals.
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Wax freezer paper and butcher paper are more effective than conventional plastic wrap. "Wrapping your item tightly in waxed freezer paper can act as a barrier against the harsh air inside the freezer and can also prevent water from evaporating," says Pace.
Proper packaging helps maintain quality and prevent freezer burn. Aluminum foil, freezer paper, plastic containers, and plastic freezer bags will help food maintain optimum quality in the freezer. Plastic wrap alone will not provide enough protection by itself, but can be used to separate foods within another package.
But we're here to finally put the question to rest, as the USDA states that as long as all foods are stored at 0 °F or lower in your freezer, they are safe to eat indefinitely.
According to the USDA, frozen foods are safe to eat indefinitely.
Can You Eat Two-Year-Old Frozen Meat? The U.S. Department of Agriculture notes that food stored constantly at zero degrees Fahrenheit will always be safe. This means frozen meat that is well-wrapped and properly stored can be safe to eat after two years. Just keep in mind that there may be a loss of flavor and quality.
If you open a package of ground beef and find the interior meat looks gray, it's likely because the meat hasn't been exposed to oxygen. In that case, the meat is still safe to eat, provided it doesn't have any other indicators of spoilage (read more on that below).
Frozen meat will stay freezer burn-free on average between three to six months and for up to a year under ideal conditions, Barr said. Still, be on the lookout for those whitish spots or any nicks or tears in the wrapping, and choose the latest expiration or "best by" dates you see.
Freezer burn is safe to eat.
Freezer burn is just dehydration that happens when your frozen foods are exposed to air, and any eccentricities that you might notice in color or texture aren't actually dangerous to your health.
Since freezer burn causes meat to dry out, you can counteract it with a brine. Salt can help mitigate moisture loss when cooked, making it one of the most important tools in your pantry.
The ice crystals directly on the product are from moisture escaping and freezing. The loss of moisture can dramatically impact the flavor of the stored product but is not harmful. Vacuum packaging eliminates air exposure and stops freezer burn.
Freeze foods in liquids.
Freezer burn seems to be worse on cooked foods because they have less moisture than raw foods, moisture is lost during the cooking process. Freezing cooked food like meat, rice and beans in liquid means the liquid will start to evaporate before the moisture from the food does.
Raw meat – raw meat can safely be stored for 1-6 months, depending on what kind of meat it is. Chicken and turkey can be stored up to 1 year. Bread – bread and baking products will be safe in the freezer for 1-6 months and will still be delicious once defrosted.
The guidelines for freezer storage are for quality only—frozen foods stored continuously at 0 °F or below can be kept indefinitely.
After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days.
Frozen meat should be tossed after a year at most
According to the handy cold storage chart located at FoodSafety.gov, ground meats have the shortest freezer shelf life, at three to four months. Fresh cuts of beef, veal, lamb, and pork — including steaks, chops, and roasts — will last for between four and 12 months.
If kept frozen continuously, chicken will be safe indefinitely, so after freezing, it's not important if any package dates expire. For best quality, taste and texture, keep whole raw chicken in the freezer up to one year; parts, 9 months; and giblets or ground chicken, 3 to 4 months.
To prevent freezer burn, you want to reduce the food's exposure to air. Wrap large items like portions of meat and loaves of bread in a double layer of plastic wrap, wax paper, or aluminum foil, then store in a container or plastic freezer bag.
Plastic containers can release chemicals when frozen just as they can when heated. For better food safety, opt for glass. The right glass containers are freezer and refrigerator safe, meaning they won't release any harsh chemicals or break if frozen.
When frozen foods are covered in snow-like crystals, it's best to toss them. But if only small amounts of icy deposits are present, scrape them off and get cooking: Just be ready to adjust cooking times and/or add extra seasonings to make up for texture changes and loss of flavor.