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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.
1 Ice Cream. 2  If partially thawed, throw it out. 3  The texture of ice cream is not acceptable after thawing. 4  If its temperature rises above 40Â°F, it could be unsafe. 5  Creamed Foods, Puddings and Cream Pies. 6  Re-freeze only if freezer temperature is 40Â°F or below. 7  Discard if the temperature is above 40Â°F.