If meats are kept at a low temperature to the point that bacteria can’t form to dangerous levels, how is it that there is still a shelf life for frozen meat?
In: Biology
also please consider there are two types of freezers.
chest freezer is very different to your normal freezer fridge in one regard, frost management.
fridge freezer defrosts because no one likes seeing ice buildup, now how does it defrost if it’s kept constantly way under freezing temperature?
it stops cooling and heats the panel most likely to have ice build up to melt away the ice!
that’s why stuff spoils in the freezer. also reason why not to get a chest freezer with auto defrost function, as it totally defies the purpose of a chest freezer.
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