Frozen meat → refrigeration recommended
Nutrition experts say that if it is expected to be eaten within a week, it is recommended to store it directly in the refrigerator. This is because the connective tissue of meat is quite strong, and it takes a period of time to thaw to make the meat immortal and sweet. For example, beef derigor is quite slow and usually takes 2 weeks; pork takes about 3 days.
Non-frozen meat → freezing is recommended
If it is the room temperature pork and beef bought in the traditional market, it is usually slaughtered at 2 or 3 in the morning and then directly delivered to the local market for sale. In this process, the rigor has basically been resolved, but keeping it at room temperature for a long time may also cause bacteria to grow, so it is recommended to put it in the refrigerator as soon as possible after buying it home.
Frozen fish goods → freezing is recommended
If it is a frozen fish purchased from a fresh supermarket or a hypermarket, it can be directly put into the freezer because it has been processed by special equipment.
Non-frozen fish goods → refrigeration recommended
As for the fresh fish bought in the traditional market, it is not suitable to be put in the freezer unless there is special equipment for quick freezing at home. Because freezing will produce ice crystals on the surface of the fish, causing the cells to rupture; when it is taken out and thawed, the nutrition and deliciousness are also lost.