John Myers
What is freezer burn? How can freezer burn be prevented?
Meat that has been stored in the freezer for too long and improperly will dry out, discolor, and lose flavor, but will not be spoiled. This deterioration in quality is known as freezer burn. The ice crystals from the frozen meat go directly into the surrounding air without becoming liquid. They sublimate. The structure of the meat is preserved, but cavities are formed. The meat becomes tough. The dried area then looks burnt. This water release is irreversible.
The main causes are temperature fluctuations in the freezer, which can be caused by opening the door too often or for a long time. However, packaging material that is unsuitable for frozen storage or damaged can also accelerate freezer burn. For this reason, only packaging that is commercially labeled as “freezable” should be used.
The packaging in which the meat is sold is usually not suitable for freezing. If you want to avoid freezer burn, it should be transferred to a freezer-safe bag for freezing.
Not only meat, but also other foods with a high water content such as fruit, vegetables and fish are susceptible to freezer burn. It can be prevented if the air is removed from the pack after the bag has been filled so that the film is as close as possible to the food. The closure with kitchen clips keeps the air away from the product. Good labeling (contents, weight and storage date) on the pack and an up-to-date list are very helpful for keeping track of things in the freezer and not having to search for too long with the door open.
Facebook Comments