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
I think it has more to do with how ice breaks down the cellular structures, and “breaks” the meat cells, in other words “freezer burn”.
It’s a physical/chemical process versus a bacterial “spoiling”. That make the meat that’s “burned” by ice formation, unpleasant but it’s not spoiled. You can after defrosting, cut away the burnt ends/edges.
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