Storage conditions can impact frozen-meat quality
By A Mystery Man Writer
Description
A lot of emphasis is put on the need for rapid freezing to maximize the quality of frozen meat. It is well understood that rapid freezing of meat produces smaller ice crystals than slow freezing, therefore causing less damage to the meat. However, the storage conditions of frozen meat may be just as important as the freezing rate and, perhaps more important, in determining the ultimate quality of frozen meat. Meat starts to freeze at 26-28 degrees F, but traditionally has been considered to be . . .
Frontiers A comprehensive review of drying meat products and the associated effects and changes
Keep Meat Fresh for Longer in your Fridge and Freezer — Chasing Food Club
Why shouldn't you refreeze frozen strawberries after thawing them? - Quora
How long can you freeze meat? Best practices and guidelines
PDF) Effect of short- and long-term frozen storage with MAP on the quality of freeze-chilled lasagne
What are the qualities that make some foods better to freeze than others? - Quora
How long can you freeze meat? Best practices and guidelines
Food safety healthdirect
Meat and Poultry Processing Topic
Will food that cycles a degree or so around barely freezing at 32F keep better, despite freezing and unfreezing repeatedly, than food kept constantly at, say 35F? - Quora
from
per adult (price varies by group size)