3.

Refrigerated and frozen meat:

 Chilling – cooling material down to temperatures just above the freezing point (0 to 2°C)
 Super chilling – chilling to temperatures just above or below the freezing point (-2 to +2°C)
 Chill storage – holding material at chill temperatures (0 to5°C)
 Freezing – converting unfrozen material into frozen material (0 to -5°C)
 Frozen storage – holding frozen product at an appropriate temperature, usually -18 to -20°C

Chilling,
 delays the growth of all microorganisms
 inhibit the growth of most pathogens
 reduction in microbial count due to surface drying
 rate of chemical reaction is lowered
 enzyme activity gets stopped
 prevents staling of pie pastry (reduces moisture migration)

Freezing,
 ceases the growth of all microorganisms (-10oC)
 reduction in microbial count due to surface drying
 moulds can grow even at temperatures less than -10 oC
 inhibit the growth of all microorganisms (-18oC)
 rate of rancidity is high at temperatures between -2 to -4°C (reacting substance are
concentrated in unfrozen water)
 chemical reactions are stopped (-30oC)
 increases staling in pie pastry (due to starch gelatinization)

In chilling and freezing carcasses there may be a reduction in microbial numbers due to
drying of the surface. In boxed meat (polythene lined) or properly packaged meat products, this
drying does not occur.

The main purpose of freezing is to maintain quality for longer periods than would be
possible at higher temperatures. The processes used in meat preservation are principally
concerned with inhibiting microbial spoilage, although modes of preservation are sought which
minimize concomitant depreciation of the quality of the commodity.

Freezing can be performed in a single step (direct freezing) or in a two step process
(initial cooling followed by freezing) using an air blast freezer with an air temperature of −40oC
and an air stream velocity of 3–10 m/s. Freezing the meat immediately after slaughtering,
without precooling (single-stage process), causes substantial shortening and high fluid losses on
thawing, if the meat freezes completely before rigor occurs. The shelf life for storage at −18 ◦C
to −20 ◦C and 90% relative humidity is 9 to 15 months.

Slow freezing. First, crystals form in the water outside the cells. These then grow as liquid water
is attracted on to them. The result is large ice crystals, mainly outside the cells, and some
dehydration of the cell contents.
Fast freezing. Many small crystals are formed simultaneously, inside and outside the cells;
water bound to myofibrils is the last to freeze. Water holding capacity also remains high when
freezing is performed rapidly. Under these conditions the formation of large ice crystals is
suppressed and damage to membranes and the irreversible change in myofibrillar proteins caused
by temporary high salt concentrations are avoided.
(Ultra rapid freezing: air at temperature –30 °C and velocity 4 m/s)
Important temperatures – cooling medium temperature (air / plate / liquid), meat surface, meat
core, average (equilibrium) temperature, green house effect

It is important to point out that over-effective chilling of hot carcasses can lead to toughness.

((Moisture loss due to freezing (Evaporation): Meat surface is hotter than chill room. Air
velocity also induce dessication. Any materials in the store which contain water or ice and are
not protected against moisture loss will lose moisture to the atmosphere of the store. The
materials will dry out and the moister atmosphere will also contribute to frosting of the coils. The
loss of water from the material will appear as a weight loss. (RH of air should be high – air
supersaturated with water vapour)
Freezer burn (Sublimation): Freezer burn is the result of sublimation of ice from unprotected
surfaces of meat, etc. In the early stages there are small white spots or greyish areas - sometimes
called ‘freezer scorch’. This discoloration may disappear when the meat thaws out and the meat
surface rehydrates. If the freezer burn is severe, it will not disappear on thawing. It is harmless
but the appearance, eating quality and manufacturing properties of the affected meat are
adversely affected. When freezer burn occurs, there is likely also to be significant weight loss.

How to prevent freezer burn:

 Prevent drying out by effective packaging (polythene or other moisture-proof material)
 Prevent damage to packaging by careful handling
 Still-air stores are better than blown-air stores

Light has little direct effect on the colour of fresh meat at chill temperatures but care should
be taken that high illumination does not cause a rise in temperature due to a ‘greenhouse’ effect
in the package. Even in a chill cabinet, light energy absorbed through the transparent film may
cause the product temperature to rise above that of the ambient air and the meat may therefore
become warm. Ultra-violet light causes protein denaturation, which will result in browning in the
longer term.
Changes:
Colour: Red meats (beef, mutton and pork) are darker, more brownigrey when frozen than when
unfrozen.
Drip losses: It is now known that the drip losses from meat which is frozen and then thawed, and
consequently the potential losses when the meat is cooked, are greatly affected by the rate of
freezing. The faster the meat is frozen, the lower the losses.
Cooking losses:
Lean meat
Water losses are only slightly increased by freezing and thawing.
Fatty tissue
Fat losses are not increased by freezing and thawing alone. However, fat losses are increased at
lower temperatures of comminution; fat comminuted when frozen always gives very high losses

Fluctuating temperatures in frozen material. When the temperature rises some ice is melted.
Normally the ice is lost equally from all of the existing crystals so that the smallest crystals may
disappear. When the temperature falls, ice is re-formed on the remaining crystals, causing them
to grow.

))