Question

Ice crystals in frozen meat should be formed by rapid crystallization.

(a) True

(b) False

This question was posed to me in an interview for internship.

My doubt stems from Principles of Food Freezing-1 topic in division Food Preservation, Principles of Fresh Food Storage,  Principles of Refrigerated Gas Storage of Foods and Principles of Food Freezing of Food Engineering

Answer 1

The correct option is (a) True

Explanation: Ice crystals in frozen meat should be formed by rapid crystallization because rapidly formed ice crystals, when thawed, are absorbed by the meat. Large ice crystals which are formed due to prolonged crystallization damage the tissue of the meat and when they melt, the structure of the meat is not restored.