How long do frozen meats last? Beef, pork, chicken and fish have different times

The refrigerator is one of the main appliances that can be found in a house; And when it comes to storing food, it becomes a great ally, whether to freeze meats or preserve the products that you buy daily and need refrigeration.

According to the United States Academy of Nutrition and Dietetics, when food is kept at an appropriate temperature, the growth of bacteria slows down, thus helping to reduce the risk of food poisoning. But there are limits to how long food can stay in the freezer.

How long do frozen meats last?

Raw meats should always remain in the refrigerator, as this helps with their preservation. But you must be careful how long you will last there, because each of them has a limit.

The United States Academy of Nutrition and Dietetics explains that the length of time a food can last in the refrigerator will depend mainly on the temperature at which it is located. In the case of meat, it should be stored at a temperature of 0 °F (-18 °C) or less.

These are the maximum times that the academy recommends for storing these foods:

Fresh beef, veal, lamb and pork: between 4 to 12 months.
Chicken or turkey, whole: can last 1 year.
Chicken or turkey, in pieces: can be in the freezer for a maximum of 9 months.
Shrimp: between 6 to 18 months.
Oily fish such as salmon, tuna or catfish: between 2 to 3 months.
Coalfish, perch, sea trout or rockfish: between 4 to 8 months. The rest of white fish: between 6 to 8 months.
Minced meat and sausages: maximum 4 months.
Squid: 6 months.
Pork chops from 4 to 12 months.

Leftovers, too, have a time to store in the refrigerator. For cooked red or white meats, the academy advises that they last between 2 to 6 months and as for croquettes or chicken medallions, it is recommended that they last between 1 to 3 months.

The United States Department of Agriculture talks about the two bacteria that can grow in this type of food, if there is not good practice and management.

Pathogenic bacteria: This is dangerous, because it causes foodborne illnesses, explains Jenny Splitter, journalist and science writer. “These bacteria grow quickly in unrefrigerated foods and usually cannot be detected by the look, taste or smell of the food,” said Splitter.
Spoilage bacteria: They develop and grow as the food begins to deteriorate, in this case if there is a change in flavor, smell, and appearance; however, the person is much less likely to get sick.