methods of defrosting meat and poultry

[workscottdal]

examples of types of meat and poultry most suited to freezing

[Artemis]

You can freeze vitually all meat. The knack is to freeze it quickly to get through the zone of maximum ice crystalisation very fast. The object of freezing is to preserve but freezing only slows the growth of bacteria. The smaller the piece of meat the quicker it will freeze. All commercially frozen meat is blast frozen. Also wrap meat well to avoid freezer burn. This is where the surface of the meat has the water literally sucked out of it by the freezing air.