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What difference does it make whether my food freezes quickly or slowly?

When food freezes quickly, ice forms in and between fibers and cells. This results in less cell rupturing, better texture, less drip loss and better flavor. When foods freeze slowly, osmosis pulls moisture out of cells and ice forms mainly between cells. This results in cell rupture, mushiness and increased drip loss. For example, meat that has been frozen slowly is less juicy when cooked.    



Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009




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