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Foods -- Meat and Poultry

Why should raw cured meats not be frozen?

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The reason one does not freeze raw cured meats is because it can reduce quality. Cured meats autoxidize (becomes rancid) in the frozen state much more rapidly than uncured or fresh meats. The reason is the high concentration of sodium chloride and fat. Cooking of cured meat has been reported to inhibit sodium chloride promoted rancidity in the freezer.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004

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