Freezing of meat, poultry, and seafoods

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.