Frozen and Thawed Raw Materials

Ice formation and recrystallisation can damage cells and protein structure. Thawing releases drip, and repeated freeze-thaw cycles generally increase purge and quality loss.

Thawing raises the complete product toward an unfrozen state, while tempering adjusts a frozen block to a temperature suitable for cutting or grinding. The terms should not be used as though they describe the same endpoint.

The surface can warm while the centre remains frozen, so ambient-temperature thawing is unsafe. Refrigerated or otherwise validated methods should control time, temperature, leakage and contact with other foods.

Frozen history can alter water-holding capacity, protein extraction, colour, oxidation and fat structure. A formulation validated on fresh meat may need reassessment when frozen blocks are introduced.

Record supplier, lot, freeze date where available, storage condition, thawing method, resulting temperature and purge treatment. Refreezing decisions should follow safety and quality assessment rather than habit.