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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.
Even if it may be considered safe, defrosting and then refreezing any food is going to change its integrity, says Epi's food editor, Rhoda Boone. Thawing and refreezing meat can affect its texture, because every time meat is defrosted, it loses some juice. And that's not just moisture you're losingâit's flavor. There's a lot of juice that comes out thatâs not blood, but collagen or other substances, says Deborah Krasner, author of Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat. So you need to compensate for that.