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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.
After removing from the freezer, consumers should ideally thaw the meat in the refrigerator. Doing so keeps the beef cold, in turn preventing the growth of bacteria and pathogens. After thawing, use the meat within 1 to 2 days. Alternatively, people may unfreeze meat more quickly using the microwave or cold water.