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The specific effects of chilling and freezing are meat tenderness and texture, drip production, meat colour and appearance and odor and flavor.hilling and freezing of meat and its effect on meat quality, Improving the sensory and nutritional quality of fresh meat University of Bristol, UK, Woodhead Publishing Limited.
Freeze-drying has several advantages over other food preservation methods. Frozen foods retain fresh flavor and nutritional value, but require uniform, low temperature storage conditions. Dehydrated and canned foods are shelf-stable, but high-temperature processing can degrade flavor, texture and nutritional content.