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wrote:
> Bob (this one) wrote:
>
>>The one in ice will likely not freezer burn for years. That's not to say
>>that the fat in the meat will stay good. Fats will become rancid over
>>time, even when frozen. Beyond that, vacuum packaging with a FoodSaver
>>or other vacuum sealer will help meats last longer by removing the
>>airspace and pressing the package firmly against the flesh.
>>
>>Pastorio
>
>
> How is that possible that fats will become rancid even when frozen?

Freezing doesn't stop all molecular action. It slows it, but doesn't
eliminate it. Over time, fats change.

> Would it not take years for the fats to become rancid?

Yes and no. Depending on the kind of fat and how it's being stored.

> Is this animal fat that becomes rancid or all fats?

All fats in time.

> If there is little air, how can that be?

Rancidification doesn't depend on being exposed to air. Essentially,
it's decomposition of fats (it's actually more complicated than that,
but that's the net effect) caused by any of several external and several
internal triggers and processes. I just found this heavily linked site:
<http://www.factbites.com/topics/Rancidification>

Pastorio