They can be purchased whole, pre-cut and packed, or cut into slices on order. Although sausages are often eaten within a few days after purchase, freezing is a safe way to keep them for longer. However, it is important to handle, pack, store and store meat to ensure maximum quality. Do the freezers go in? From a safety point of view, if frozen firmly at -18°C, then it will be kept indefinitely. At this temperature, germs and other pathogens, which can cause food poisoning, remain in complete inactivity, which means they do not multiply. Therefore, if handling, storage and defrosting is correctly handled, sausages are safe for consumption even after very long periods of storage in a freezer. However, the tasteful quality of meat will begin to decline over time. The quality of frozen sausages may be affected by internal chemical reactions, oxygen exposure, or drying due to incorrect storage, or incorrect defrosting. Changes in quality may include: -a change in taste and smell – changes in color -a loss of moisture -a freezing burn (the meat dries and becomes gray and spongy) Generally, sausages can be stored in the freezer at -18° C for 1–2 months. If you save it more than that, the product will still be safe for consumption, but there may be some degradation in quality. If you plan to freeze sausages, it is best to do so as soon as possible after buying them. The longer they stay out of the freezer, the more likely it will start to break down, or become infected. Are the sausages cut into slices or not? Does it matter how they freeze? The sausages can be safely frozen both in slices and not. Cutting the sausages before storage means that you can pack them and store them in smaller, more convenient portions, which thaw faster when needed. However, with cut meat, it is important to be very careful with their packaging. If much of the meat surface remains exposed to oxygen and frozen air, it is more likely to spoil its quality. In addition, sliced and prepackaged meat are at greater risk of bacterial and other pathogen contamination. It is therefore necessary to store them stored in the refrigerator or freezer as soon as possible after purchase. Best freezing practices for different types of sausage Different types of sausages may need to be frozen in different ways to maintain optimum quality. All meats are best consumed within 1-2 months of freezing, but if stored at the right temperature, they will remain safe and after that time. Cooked sausages Cooked sausages are any mixtures of minced meat, spices and spices that have been cooked (e.g. chorizo, Frankfurt sausages, parsa, mortadela). Freeze whole or cut into slices (the larger sausages are better cut into slices). Dried sausages These are fermented and dried sausages. They could be cooked or smoked. Examples include salamia and pepperoni. Freeze whole or cut into slices (the larger sausages are better cut into slices). Grilled meats They are usually beef, lamb and pork meat, cooked and then kept cold in thin slices. Meat Meat can be matured with a combination of salting, drying, adding nitrates, or sugar, or smoking. They can also be cooked after maturation. Such sausages are panseta, ham, prosciutto, corned beef and pastrami. You can freeze them for a couple of months. Pressurised meat These are made of ground turkey, or chicken mixed with binders and water and formed to form spades that can be cut into slices. They can be frozen cut into slices or whole. Canned meat (uncheon meat type) Canned meat is often cut into slices, or used as a spread. Remove them from the carton and cut them into individual portions before freezing. Don’t freeze them in their can. Source:
How much can be kept in the freezer – What to watch out for
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