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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.
Thawed or partially thawed food in the freezer may be safely refrozen if it still contains ice crystals or is at 40 Â°F or below. Partial thawing and refreezing may affect the quality of some food, but the food will be safe to eat.