By—Christina Sandra Singh Meat producers and processors seek the aid of freezing process to store meat and meat products for a long time before it’s proper use. By means of freezing, low temperatures help in elongating the shelf-life of these products by limiting the growth of microbes and microbial activity. Firstly, freezing causes crystal formation out of the water present in meat, which directly harms the microbes as their cell membrane are ruptured due to these water crystals. Secondly, freezing at temperatures at which water freezes, lead to unavailability of water in meat for any chemical and biological reaction, […]
Should Meat Be at Room Temperature Before Cooking?
Chilled versus Frozen Meat - Aussie Meat
The Global Food System: Trends, impacts, and solutions
How to Broil Food of All Types for Fast, Flavorful Meals
Maintaining food safety when freezing, chilling, 2016-02-08, National Provisioner
The importance of freezing food - INTARCON
Resource Library National Restaurant Association
Food-grade gases and application technologies for meat and poultry
How Wintertime Affects Our Eating Habits
Meat and Poultry Temperature Guide : Food Network, Grilling and Summer How-Tos, Recipes and Ideas : Food Network
Frozen Food Storage Guide: How Long Can You Freeze Foods For?
What Are the Negative Health Effects of Eating Meat?