Should raw lamb skewers be refrigerated or frozen

It is recommended to refrigerate raw lamb skewers for short-term storage, and freeze them for long-term storage. refrigeration can keep the meat fresh and tender, but it is only suitable for 1-2 days. Freezing can extend the shelf life to several months but may affect the taste. The refrigeration temperature is usually between 0-4 degrees Celsius, which can slow down the growth rate of bacteria and is suitable for lamb skewers planned for the next day. When refrigerating, it is necessary to tightly wrap it with plastic wrap or put it in a sealed box to avoid odor and moisture loss. If there is seasoning marinated on the surface, the taste will penetrate more evenly during refrigeration. But if the refrigeration time exceeds 48 hours, the meat may gradually become sour, and it is necessary to observe whether there is any mucus or odor. The freezing temperature should be below minus 18 degrees Celsius to suppress the majority of microbial activity. Before freezing, it is recommended to divide the lamb skewers into small portions and seal each portion with tin foil or vacuum bag to avoid repeated thawing. Freezing can cause water in meat to form ice crystals, which may damage muscle fibers and cause juice loss during thawing. After baking, the taste is slightly inferior. Before consumption, it can be transferred to the refrigerator for slow thawing 12 hours in advance, which can reduce quality loss. Whether refrigerated or frozen, raw lamb skewers must be thoroughly roasted until the center temperature reaches 75 degrees Celsius or above before consumption. Paired with fresh vegetables and fruits to supplement vitamin C and promote iron absorption. Avoid eating with cold foods. For those with weak gastrointestinal function, use cumin and ginger powder as warm spices to aid digestion. If the meat color changes, becomes sticky, or has an odor, it should be discarded immediately.