Butchering, Processing and Preservation of Meat by Frank G. Ashbrook

Author:Frank G. Ashbrook [Ashbrook, Frank G.]
Language: eng
Format: epub, pdf
Publisher: Springer Netherlands
Published: 2012-12-06T08:00:00+00:00

Drying or Freezer Burn

The air in most freezers is dry. This is so because the refrigerator coils freeze much of the moisture out of it. This dry, cold air drops from the coils toward the floor and circulates around the frozen food and absorbs all the moisture it can find. Meat frozen and stored without protective wrapping at 15°F. will remain wholesome and edible for some time, but the loss of quality is quite rapid. Through the weeks of storage this drying-out process removes ice from the exposed meat. This causes a dry, pithy surface or “freezer burn” to develop on the frozen meat. The meat changes in color, develops undesirable flavors, and becomes dry and hard. It may be well preserved, but no longer does it resemble fresh meat in flavor, texture, and appearance.

This surface drying on meat in a home freezer or in a locker is not serious, although under unfavorable conditions it may become severe enough to cause a real loss of quality. To prevent this drying, considerable care is required in selecting the proper vapor-proof wrap or container and to be sure that the meat has been packaged and sealed effectively.

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