In China, stomachs turn at news of 40-year-old meat peddled by traders


Dr Bob Delmore, an expert on meat science at Colorado State University, said that although it was technically possible for meat to last that long frozen, it would be covered by “a tremendous amount of freezer burn” as the product lost moisture and the flesh degraded, which occurs even below 32 degrees. But once it began to thaw, a consumer would immediately know something was wrong.