Even at optimum regime of packing and the accurate reference the opportunities of storage of fresh and frozen meat products are limited. In usual conditions the fresh, cooled meat and the products in vacuum packing remain suitable to use within 60 days after the butchering. The developed technology, however, offers new methods which can continue a period of storage in certain cases till hundred days.

The periods of storage of meat in deep-freezers depend on a character cuts; however it is possible to tell some average sizes:
BEEF MONTHES by products 12 butts 12 carcasses 9-12	PORK MONTHES sausages 12 by products 9-12 butts 6-9 carcasses 6	MUTTON MONTHES by products 9-12 butts 6-9 carcasses 4-6

Date of consumption of a product depends not only on packing, but it also depends on a temperature in the refrigerator or in the deep-freezer, and on fluctuations of temperature during transportation, processing and storage. Meat products which are in processing of minimal time and are stored at constantly supported set temperature, keep the quality much better, than the same products processed carelessly or stored without observance of a temperature mode. Jumps of temperature in the storehouse can reduce the time of safety of a product and increase losses of a moisture.