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EN - 11 -
Note: Frozen meat should be cooked as fresh meat after being thawed.
If the meat is not cooked after being thawed, it should never be frozen again.
MEAT AND FISH Preparation
Storage
Duration
(months)
Thawing period at
room temperature
(hours)
Beef Steak Wrapped in foil 6-10 1-2
Lam b m eat Wrapped in foil 6-8 1-2
Veal roast Wrapped in foil 6-10 1-2
Veal cubes In s m all pieces 6-10 1-2
Lam b cubes In pieces 4-8 2-3
Minced m eat
In the form of oblate
packages without being
spiced
1-3 2-3
Giblets In pieces 1-3 1-2
Bologna /
Sausage / Salam i
Mus t be packed even if it
has a m em brane
1-2 Until it is well thawed
Chicken and
turkey
Wrapped in foil 7-8 10-12
Goos e / duck Wrapped in foil 4-8 10
Venis on, pork,
rabbit
Portions of 2.5 kg and with
no bones
9-12 10-12
Freshwater fish,
trout, carp, catfis h
2 Until it is well thawed
Lean fis h; sea
bass, turbot, sole
4-8 Until it is well thawed
Fatty fis h; bonito,
m ackerel, blue
fish, anchovy
2-4 Until it is well thawed
Shellfis h Cleaned and put into bags 4-6 Until it is well thawed
Caviar
In its package, ins ide an
alum inum or plastic cup
2-3 Until it is well thawed
Snail
In s alt water, ins ide an
alum inum or plastic cup
3 Until it is well thawed
It should be was hed and
dried after it is well
cleaned ins ide and
scaled, the tail and head
parts s hould be cut off
where necessary.
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