It’s a simple matter of science. When you freeze meats, ice crystals form, tearing apart cell walls, this is especially true during slow freezing.
Freezing damages the meat’s texture, reduces its flavor profile, and destroys natural juices, which leak out during the thawing process from damaged cellular walls inside the meat.
*Most grocers freeze meat, robbing it of flavor, texture and juices
*Freezing harms meat flavor by altering protein’s tissue structure
*Freezing changes protein texture because ice crystals tear apart cell walls
*Frozen meat can become burned so you have to keep an eye on them.
*Thawing makes juices seep out because ice crystals rupture cell walls. Plus, defrosting frozen meats takes time, energy and know-how.
And there’s no way you can tell how old meat is when you buy it.
What’s more, you need to closely monitor frozen meats for spoilage. You can’t leave them in the freezer too long or they become watery, limp, and tasteless, as you’ve probably experienced, that’s the dreaded “freezer burn” which makes meats taste bland and unappetizing.
