Frozen Storage
The controlled holding of meat and cured products below their freezing point to stop microbial growth while limiting oxidation, dehydration, crystal growth and package damage.
Frozen storage prevents microbial multiplication while the product remains frozen, but chemical and physical quality changes continue slowly.
Lower and more stable temperatures generally preserve quality better. Fluctuation can promote recrystallisation, package stress and surface dehydration.
Moisture and oxygen barriers protect against freezer burn, oxidation and odour transfer. Bones, clips and sharp edges can puncture flexible packs.
Storage history, fat composition, freezing rate and prior processing influence purge, texture, colour and flavour after thawing.
The cold chain changes when the product begins to thaw. Surface zones can warm before the centre and require controlled handling and drainage.
Define storage temperature, package, lot rotation, quality life, alarm response and thawing method. Do not use frozen time as a substitute for a validated cure or cook.
Related in the Codex
References
- https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/freezing-and-food-safety
- https://www.fda.gov/media/164194/download
- https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B58-2005%252FCXC_058e.pdf