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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.
Thaw all meats in the refrigerator for the best quality. Cook or use the meat once it is thawed. Freeze meat in meal size portions, label the kind of meat it is, the amount in the package and the date it was frozen. An easy and economical way to preserve food is by freezing. Freezing keeps food safe almost indefinitely, so recommended storage times are for quality only.