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What is quick freezing?

Quick freezing is the process of rapidly freezing products. In fast freezing, small ice crystals form and good quality is maintained. When meat is frozen slowly, large ice crystals form that break the fibers and cells. Upon defrosting, these meats lose more juice and the texture is not good. Although the meat loses quality, it is safe to eat.               


Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia




Last update: Tuesday, May 05, 2009



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