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Freezing is an awesome way to preserve food but it isn’t perfect.

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Dang DS, Bastarrachea LJ, Martini S, Matarneh SK (2021). Crystallization Behavior and Quality of Frozen Meat. Foods 10(11):2707. doi: 10.3390/foods10112707.
Dawson P, AlJeddawi W, Rieck J (2020). The Effect of Different Freezing Rates and LongTerm Storage Temperatures on the Stability of Sliced Peaches. International Journal of Food Science 9178583. doi: 10.1155/2020/9178583.
Lee YS, Saha A, Xiong R, Owens CM, Meullenet JF (2008). Changes in Broiler Breast Fillet Tenderness, WaterHolding Capacity, and Color Attributes during LongTerm Frozen Storage. Journal of Food Science 73(4). doi:10.1111/j.17503841.2008.00734.x
Li D, Zhu Z, Sun D (2018). Effects of freezing on cell structure of fresh cellular food materials: A review, Trends in Food Science & Technology. doi: 10.1016/j.tifs.2018.02.019
Liu Y, Wu Y, Che F, Zhang Z, Chen B (2019). PhysicalChemical Composition and Quality Related Changes in "Ruaner" Pear (Pyrus ussuriensis) During FreezingThawing Period. Molecules 24(14):2611. doi: 10.3390/molecules24142611.
Love RM, Haraldsson SB (1961). The expressible fluid of fish fillets. XI.—ice crystal formation and cell damage in cod muscle frozen before rigor mortis. Journal of the Science of Food and Agriculture 12(6), 442–449. doi:10.1002/jsfa.2740120603
Martino MN, Zaritzky NE (1988). Ice Crystal Size Modifications during Frozen Beef Storage. Journal of Food Science 53(6): 1631–1637. doi:10.1111/j.13652621.1988.tb07802.x
Powrie, WD (1984) Chemical Effects During Storage of Frozen Foods. Journal of Chemical Education 61(4), 340. https://doi.org/10.1021/ed061p340

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https://www.americastestkitchen.com/c...
https://www.seriouseats.com/freezera...
https://foodprint.org/blog/thefoodpr...
https://extension.missouri.edu/public...
https://buyranchdirect.com/blogs/news...
https://porkgateway.org/resource/wate...

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Dr. Dennis Heldman, Professor of Food Engineering at the Ohio State University

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