Freezing of meat, poultry, and seafoods

Gizem Sevval Tomar, Meryem Seri, Rukiye Gundogan, Humeyra Cavdar, Asli Can Karaca

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


The freezing process is a technology that has been used for many years and ensures that the quality of the product remains unchanged or with minimal change, both for storage and transportation. Since meat, poultry, and seafood are valuable and nutritionally rich foods, it is of great importance that these products reach the consumer without deteriorating their quality. Fresh meat, poultry, and seafood are perishable foods due to their high water activity, protein, and lipid content. Therefore, freezing is a very useful and frequently used method for preserving these products. In this section, the nutritional properties of meat, poultry, and seafood, the reasons for freezing, and their importance are mentioned. In addition, traditional and innovative methods used in freezing and thawing processes are presented, and the effects of these methods on meat, poultry, and seafood are discussed. A special emphasis is given to the recent innovations and techniques of freezing techniques used for meat, poultry, and seafood.

Original languageEnglish
Title of host publicationLow-Temperature Processing of Food Products
Subtitle of host publicationUnit Operations and Processing Equipment in the Food Industry
Number of pages34
ISBN (Electronic)9780128187333
ISBN (Print)9780128187272
Publication statusPublished - 1 Jan 2024

Bibliographical note

Publisher Copyright:
© 2024 Elsevier Inc. All rights reserved.


  • Freezing
  • Meat
  • Poultry
  • Quality
  • Seafoods
  • Thawing


Dive into the research topics of 'Freezing of meat, poultry, and seafoods'. Together they form a unique fingerprint.

Cite this