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Does freezing beef and organ meats long term have any detrimental effect on nutritional value?

Answered on August 19, 2014
Created March 31, 2013 at 7:38 PM

So I bulk order from U.S wellness, mostly the ground and the liver, sometimes I few steaks. I put everything in the freezer until it's out than reorder.

Thing is, by the time I get to the last packages, they've been in for over a month. I can't help but imagine that that SOME nutritional value is lost, even if a small amount. I'd rather order less every 2 weeks and spend a little more if it maximizes the nutritional quality of the meat. Of course, I'll keep doing what I do now if it means I can save without compromising on quality.

I worry more about the organ meats, liver especially. Intuition tells me that liver will lose something if frozen for so long.

A0c49f398499246c623e6527e9dd5ca2

(548)

on April 01, 2013
at 07:56 AM

Just how I said. Unless you keep your meat at 0°K/-273°C it will always be oxidizing. The rate would just be amazingly insignificant.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on April 01, 2013
at 12:23 AM

if you keep your freezer at or below 0 and the meat in an air tight container there is little risk of oxidization.

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2 Answers

7
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on March 31, 2013
at 07:44 PM

Pretty much all food you buy is frozen for several weeks. Freezing should not have detrimental effects. Freezing, thawing, Re-Freezing, re-thawing, etc.. <- That has an effect on the quality of the meat because it allows for crystals to grow within the meat.

When I cow pool the meat will last 9+ months in the freezer and still be excellent!

Here's some more info: http://www.fsis.usda.gov/factsheets/focus_on_freezing/

1
A0c49f398499246c623e6527e9dd5ca2

(548)

on March 31, 2013
at 07:48 PM

Indeed, freezing does harm your meat's flavor and it's nutritional value.

I don't know about other nutrients but unsaturated fats will oxidize by time and the VitC content will decrase (But that's clearly not an issue concerning your question about meat storage).

But one month? Come on, that's not even close to a long time and as the speed of chemical reaction minimizes with decreasing temperatures there will only be a negligible amount of oxidized fatty acids. ~2 days in your fridge would probably have a similar effect.

So don't worry about the percentile of oxidized fat in your meat when it's only stored for one month.

A0c49f398499246c623e6527e9dd5ca2

(548)

on April 01, 2013
at 07:56 AM

Just how I said. Unless you keep your meat at 0°K/-273°C it will always be oxidizing. The rate would just be amazingly insignificant.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on April 01, 2013
at 12:23 AM

if you keep your freezer at or below 0 and the meat in an air tight container there is little risk of oxidization.

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