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Freezing is an awesome way to preserve food - but it isn’t perfect.

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Dang DS, Bastarrachea LJ, Martini S, Matarneh SK (2021). Crystallization Behavior and Quality of Frozen Meat. Foods 10(11):2707. doi: 10.3390/foods10112707.
-Dawson P, Al-Jeddawi W, Rieck J (2020). The Effect of Different Freezing Rates and Long-Term Storage Temperatures on the Stability of Sliced Peaches. International Journal of Food Science 9178583. doi: 10.1155/2020/9178583.
-Lee YS, Saha A, Xiong R, Owens CM, Meullenet JF (2008). Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage. Journal of Food Science 73(4). doi:10.1111/j.1750-3841.2008.00734.x
-Li D, Zhu Z, Sun D (2018). Effects of freezing on cell structure of fresh cellular food materials: A review, Trends in Food Science & Technology. doi: 10.1016/j.tifs.2018.02.019
-Liu Y, Wu Y, Che F, Zhang Z, Chen B (2019). Physical-Chemical Composition and Quality Related Changes in "Ruaner" Pear (Pyrus ussuriensis) During Freezing-Thawing Period. Molecules 24(14):2611. doi: 10.3390/molecules24142611.
-Love RM, Haraldsson SB (1961). The expressible fluid of fish fillets. XI.—ice crystal formation and cell damage in cod muscle frozen before rigor mortis. Journal of the Science of Food and Agriculture 12(6), 442–449. doi:10.1002/jsfa.2740120603
- Martino MN, Zaritzky NE (1988). Ice Crystal Size Modifications during Frozen Beef Storage. Journal of Food Science 53(6): 1631–1637. doi:10.1111/j.1365-2621.1988.tb07802.x
-Powrie, WD (1984) Chemical Effects During Storage of Frozen Foods. Journal of Chemical Education 61(4), 340. https://doi.org/10.1021/ed061p340

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://www.americastestkitchen.com/c...
-https://www.seriouseats.com/freezer-a...
-https://foodprint.org/blog/the-foodpr...
-https://extension.missouri.edu/public...
-https://buyranchdirect.com/blogs/news...
-https://porkgateway.org/resource/wate...

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Dennis Heldman, Professor of Food Engineering at the Ohio State University

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

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