Topics:
Animal Refresher, Meat Science
Shelf Life of Meats at −10°C
The shelf life of beef, pork & cured meat at freezing temperature of (−)10°C are respectively:
- 3 months, 2 months, 1 month — Correct Answer
- 6 months, 4 months, 2 months
- 12 months, 8 months, 4 months
- 1 month, 1 month, 2 weeks
Explanation:
Correct Answer: 3 months, 2 months, 1 month
At −10°C, the shelf life of beef = 3 months, pork = 2 months, and cured meat = 1 month.
Shelf Life Comparison: −18°C vs −10°C
| Meat Type | At −18°C | At −10°C |
|---|---|---|
| Beef / Mutton / Carabeef / Chevon | 6 months | 3 months |
| Pork / Poultry | 4 months | 2 months |
| Cured / Salted meat | 2 months | 1 month |
Key Principle
- At −10°C, shelf life is approximately half of shelf life at −18°C.
- This demonstrates that lower freezer temperatures significantly extend shelf life.
- −18°C is the international standard for commercial frozen meat storage.
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
