Storage conditions can impact frozen-meat quality
A lot of emphasis is put on the need for rapid freezing to maximize the quality of frozen meat. It is well understood that rapid freezing of meat produces smaller ice crystals than slow freezing, therefore causing less damage to the meat. However, the storage conditions of frozen meat may be just as important as the freezing rate and, perhaps more important, in determining the ultimate quality of frozen meat. Meat starts to freeze at 26-28 degrees F, but traditionally has been considered to be . . .
Foods, Free Full-Text
How Long Can You Freeze and Store Meat?
Why can't meat be frozen twice? - Quora
How long can you freeze meat? Best practices and guidelines
Effect of storage period on the quality characteristics of frozen beef and mechanisms of change from the corresponding physical and microstructural perspectives
Washing meat: Cooking, freezing, and what to know
Porque não se deve recongelar os alimentos descongelados? - Quora
A Guide to Frozen Warehousing
Bulletin #4135, Storage Conditions: Fruits and Vegetables - Cooperative Extension Publications - University of Maine Cooperative Extension
Why shouldn't you refreeze frozen strawberries after thawing them? - Quora
Meat and Poultry Processing Topic