Can you eat salted meat that has been frozen for two years?

Under normal circumstances, salted meat that has been frozen for two years is not recommended for consumption. Even if it appears normal, its quality may have deteriorated and there could be potential safety risks. The detailed analysis is as follows:

Although salted meat undergoes curing and freezing processes, after being frozen for two years, it suffers significant nutrient loss. Proteins and fats gradually deteriorate, resulting in dry, tough texture and diminished flavor. Prolonged freezing can also lead to fat oxidation, producing rancid odors or other unpleasant smells that impair the eating experience. Moreover, these oxidation products may pose health risks.

While freezing environments can inhibit bacterial growth, they cannot completely prevent it—certain cold-resistant bacteria may still grow slowly. Due to its high salt content, salted meat stored for extended periods may allow bacteria to produce harmful substances, which are difficult to eliminate entirely even through cooking. Consumption may cause gastrointestinal discomfort such as abdominal pain, diarrhea, and vomiting, with higher risk especially among individuals with weaker constitutions.

In daily life, it is recommended that salted meat be frozen and stored for no more than 6 to 12 months, and must be tightly sealed to prevent odor transfer and moisture loss. Salted meat should be consumed as soon as possible after purchase, preferably choosing freshly cured products. If salted meat has already been frozen for over two years, it should be discarded immediately regardless of its appearance.