Recommended Temperatures for Chilling and Freezing Meat

Recommended temperatures for chilling & freezing of meat are respectively:

Correct Answer: 4°C & (−)18°C

The standard temperatures for meat preservation are: Chilling = 4°C and Freezing = −18°C.

Why These Specific Temperatures?

• 4°C: Below psychrophilic bacterial growth optima (below 20°C) but above freezing point of meat (≈−1.5°C). Significantly retards microbial growth and enzyme activity.
• −18°C: Standard commercial freezing temperature. At this temperature, all microbial growth is stopped; ice crystal formation is complete; enzymatic reactions negligible.

Shelf Life Comparison at −18°C vs −10°C

• At −18°C: Beef 6 mo, Pork 4 mo, Cured 2 mo.
• At −10°C: Beef 3 mo, Pork 2 mo, Cured 1 mo.
• Lower temperature = longer shelf life (as expected).