Storage conditions can impact frozen-meat quality

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 . . .

What temperature should food be stored at?

How long can frozen food be left out if you're going to freeze it again? - Quora

Can you freeze any food and eat it again? - Quora

Freezing and Food Safety Food Safety and Inspection Service

Freezing and Thawing Fresh Food: 8 Dos and Don'ts

PDF) Effect of short- and long-term frozen storage with MAP on the quality of freeze-chilled lasagne

Why can't meat be frozen twice? - Quora

Production and sensory quality of sausages.docx - FST 528 FOOD PROCESSING LABORATORY Practical 5: Production and sensory quality of sausages 30th April

INSTRUCTIONS FOR SAFETY AND HYGIENE FOR STORAGE OF FROZEN MEAT - Kho lạnh Nam Hà Nội

Food Storage

The Freezing and Storage of Meat - Earthworm Express

What are the qualities that make some foods better to freeze than others? - Quora

Food Storage for Safety and Quality - 9.310 - Extension

How long can you freeze meat? Best practices and guidelines