How long could we preserve meats if instead of a freezer we dunked them in liquid nitrogen?

How long could we preserve meats if instead of a freezer we dunked them in liquid nitrogen?

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  1. 4 weeks ago
    Anonymous

    just salt and dry it

    • 4 weeks ago
      Anonymous

      How long would meat really survive correctly salted and dried?

      • 4 weeks ago
        Anonymous

        people used to eat mummies, so really long time.

      • 4 weeks ago
        Anonymous

        If stored in a closed container in a cool underground pantry a decent while. Meat consumption isn't a new thing.

      • 4 weeks ago
        Anonymous

        >How long would meat really survive correctly salted and dried?
        Practically forever. It may taste stale at some point but it will still be edible. It's the moisture that allows bacteria and fungi to grow, without that it can't spoil.

    • 4 weeks ago
      Anonymous

      >give yourself a stroke and heart disease
      No thanks

  2. 4 weeks ago
    Anonymous

    congratulations, you invented flash-freezing, which has been used to preserve food for many decades

    • 4 weeks ago
      Anonymous

      But they're mainly used to preserve it until it hits your local supermarket and there your freezer, no? So maybe months. I'm wondering how long a piece of meat could survive if it was continuously stored in -195C

      • 4 weeks ago
        Anonymous

        I've completely misunderstood what freeze drying is apparently, but it does seem a lot more viable

        • 4 weeks ago
          Anonymous

          freeze drying =/= flash freezing

          source: boomer parents who freeze dry everything under the sun

      • 4 weeks ago
        Anonymous

        nice quints

        Anyway the temperature doesn't affect much, ordinary household-freezer temperatures are enough to stop microorganisms from growing. The advantage of using extremely cold temperatures is that the food freezes faster, which means less damage is done to it by the water inside forming large crystals.

        • 4 weeks ago
          Anonymous

          Yup, all this. The issue at that point(and with all frozen food, provided it is consistently held below 0C) is enzymatic developments, which is what causes frozen things to taste weird/dull. I'm not talking about freezer burn either, which is caused from thawing/freezing.
          Unless you have a chest freezer, your freezer will constantly run defrost cycles that cause the outer-layer of things to thaw and re-freeze.

          Even with enzymatic change, its still safe to eat indefinitely. There are survival sheds that have food from a century ago that would still be safe to eat, since theyve been held at like -20C as the hottest during all that time.
          But if your goal is to maintain food as long as humanly possible with the lowest chances of spoiling, You'd want to cure it, then free-dry it, then hold it below freezing. At that point it should literally last forever and taste the same... Will it taste GOOD? Probably not since freeze drying really fricks up texture and flavor, but it will taste as good 100 years from then, as it does the same day you put it in deep freeze.

        • 4 weeks ago
          Anonymous

          also it kills anything in the meat so you can eat it raw

          • 4 weeks ago
            Anonymous

            freezing doesn't kill bacterial endospores

      • 4 weeks ago
        Anonymous

        Most people forget that their frost free freezers change temperature. This is what causes freezer burn.

        >I'm wondering how long a piece of meat could survive if it was continuously stored in -195C
        at that temperature? forever

  3. 4 weeks ago
    Anonymous

    Compared to a standard freezer, dunking meats in liquid nitrogen can extend their shelf life significantly. While a standard freezer typically preserves meats for several months, meats stored in liquid nitrogen can be preserved for even longer periods. Depending on the factors mentioned earlier, such as the type of meat and packaging, meats stored in liquid nitrogen can potentially be preserved for several months to even years. It is important to note that these durations may vary and proper storage conditions should be maintained to ensure optimal preservation.

    • 4 weeks ago
      Anonymous

      >a standard freezer typically preserves meats for several months
      I routinely eat meat that has been frozen for multiple years and have never had any issues.

      • 4 weeks ago
        Anonymous

        same. a little freezer burnt if not sealed properly but still good.

  4. 4 weeks ago
    Anonymous

    >How long could we preserve meats if instead of a freezer we dunked them in liquid nitrogen?
    Would no longer be edible. Just cook it up, cut it up and freeze dry it. Good for hundreds of years. Just be ready to pay up, freeze dryers are expensive.

  5. 4 weeks ago
    Anonymous

    Using activated nitrogen has running costs and is unviable but to answer your question maybe centuries
    Best option is freeze dried but its a bit pricey
    I buy a freeze dried meal once in a while and keep it in storage in case of boogaloo
    Freeze dried could last 30 years, i think longer than canned without losing quality

  6. 4 weeks ago
    Anonymous

    flash freezing homie

    • 4 weeks ago
      Anonymous

      Is that a superhero?

      • 4 weeks ago
        Anonymous

        he was the 2nd-tier reject from the casting call

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