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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.
The length of time frozen beef remains in storage can result in a gradual increase in unacceptable odors and flavors, usually caused by rancidity development and âfreezer burnâ. Recommended freezer packaging, time and temperature guidelines should be closely followed to assure optimum beef quality. Coupled with effective procurement management, product losses due to frozen storage should be minimal. Beef that has been improperly wrapped or partially thawed and refrozen it loses surface moisture.