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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.
When you freeze, thaw, and refreeze an item, the second thaw will break down even more cells, leaching out moisture and deliciousness and changing the integrity of the product. The other enemy is bacteria. Frozen and thawed food will develop harmful bacteria faster than fresh.