Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => Health => Topic started by: Healthiswealth on January 12, 2017, 10:30:50 pm
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Hello everybody happy new year!!
I have a question regarding beneficial bacteria in meat and storage of meat during the week. I've been putting mine in a plastic bag and freezing it but I was thinking about beneficial dying because they are being frozen. I'm guessing the beneficial bacteria dies because they are frozen right?
Thanks
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No, bacteria become dormant when frozen. They do not get destroyed.
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Oh ok cool. Thanks!
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No, bacteria become dormant when frozen. They do not get destroyed.
So no bacteria die? I always wondered about that. Does the meat degrade?
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The ice-crystals that form after freezing apparently rupture the cell-membranes/cell-walls.This means that once the food starts being thawed, the nutrient-loss occurs at a much faster rate.
Hmm, more info on the subject:-
http://www.ref-wiki.com/technical-information/155-food-refrigeration-and-freezing/32667-effects-of-freezing-on-micro-organisms-associated-with-meat-poultry-and-fish.html (http://www.ref-wiki.com/technical-information/155-food-refrigeration-and-freezing/32667-effects-of-freezing-on-micro-organisms-associated-with-meat-poultry-and-fish.html)
Why bacteria are more resistant to freezing than animal cells:-
bacteria have a strong cell wall
- bacteria don’t have numerous internal organelles that can be damaged
- bacteria are unicellular organisms and, as such, are much better equipped to deal with extremes of temperature than, for instance, a weak differentiated specialized animal cell.
- many species of bacteria can form spores that are extremely resistant to temperature extremes
- bacteria have the advantage of huge colony numbers and fast cell division rates, so even if, say, 90% of all the cells die during a freeze-thaw cycle, the colony needs only a single survivor to re-establish itself once optimal conditions return.
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Thanks for that.
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There's this thing about what kind of germs are multiplying in your refrigerator as well.
I would not depend on those beneficial bacteria.
Better you really get fermented stuff to make a lot lot more good bacteria.
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There's this thing about what kind of germs are multiplying in your refrigerator as well.
I would not depend on those beneficial bacteria.
Better you really get fermented stuff to make a lot lot more good bacteria.
I am making some high pork now.
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The best method I have found has been to dedicate an entire fridge to open hang large pieces for dry aging.
I have a freezer unit that has a thermostat bypass so I can manually set the temperature, which I typically keep a couple degrees above freezing.