Before we start digging into how freezer burn may affect individual meats, take a look at this reference chart. This is a simple guide that shares several types of meat and what you can look for.
What you will notice is that the signs of freezer burn are different for every meat. That is because meats are different in colors and texture anyways. What you should also notice is that each of these meats is still safe to eat, despite the freezer burn. When we give you signs to look for bad meat, we often tell you to take a look at the color of the meat and look for specific signs.
On all types of beef, if you pull that package out of the freezer and notice a layer of ice crystals, there is a good chance it has been affected. When you remove the layers of ice, if you see areas or spots that have turned brown in color and maybe look a bit tough, those are freezer burnt. But again, we would like to make it really clear that freezer-burned meat is still safe to eat.
However, you may notice a difference in both taste and texture when you consume the meat. Some of this could potentially be covered depending on how you season and cook the meat. Chicken is another common meat that can battle freezer burn. Sometimes it is harder to visibly tell whether chicken is freezer-burned, particularly if it has skin on it still.
You might be more likely to notice discoloration in the bone if there is a bone present. Chicken is typically pink when it is raw.
If you notice tough, white splotches or spots on the chicken, it is probably freezer-burned. Just as with beef, you could cut out that freezer burn section and never know the difference or you can prepare it and ignore the freezer burn.
You might be able to mask the difference in flavor and texture depending on the way you prepare the chicken. Still, that spot may be altered in flavor, texture, and consistency when you prepare the chicken. So just be aware if you come across an odd bite of chicken! Shrimp is another meat that may experience freezer burn. The thin cellophane used to wrap meat isn't thick enough to keep air from getting in. Freezer paper or a freezer bag is much better suited for the job. There are specific steps you should take to repackage foods for the freezer to ensure they last as long as possible.
If you have a regular butcher that you purchase raw meat from, ask if they can wrap your order in freezer paper. Not all food storage containers are designed for freezer use. Freezer-safe containers are made of thicker plastic or glass. While it may be tempting to reuse grocery store packaging to freeze foods, these types of containers aren't up to the task. Air will end up getting in, and they're just too thin to protect against the cold.
The same is true for regular plastic bags. Only use bags, jars, and containers that are labeled for freezer use. While they're more expensive, you'll save money in the long run by not throwing out freezer-burned food. Air is the enemy of frozen foods.
If you aren't squeezing the air out of your freezer bags before you stick them in the freezer, you're setting yourself up for early freezer burn. This is why vacuum sealers have become so popular in recent years. If you let hot food cool down, you can ensure that you're not trapping steam inside the packaging.
Steam is not friendly to frozen food—it ends up turning into ice crystals. Since freezer burn causes meat to dry out, you can counteract it with a brine. Salt can help mitigate moisture loss when cooked, making it one of the most important tools in your pantry.
Because dehydration is a factor in this scenario, consider gentle cooking methods that allow the meat to tenderize at lower temperatures without much moisture loss. You can do this in a Dutch oven, crockpot, or sous vide.
Look for recipes that call for bold flavors and a lot of spices. My go-to recipes include barbecue, gumbo, and Thai curry. These tips work with all wild game, but dealing with fish is much more challenging.
In general, their muscle protein is more sensitive and perishes more quickly. When frozen the muscle denatures, which causes loss of moisture and structural damage. It Starts with Prevention The most important thing you can do is to prevent freezer burn from happening in the first place.
Check out our article on the best practices for freezing meat so that you can preserve your food and avoid food waste. Put some of these tips to practice and see the difference they make.
A hybrid hunting fixed blade with a fine, smooth edge to trim, debone, or slice your preferred cuts of meat. Makes just as much sense in the back of your truck as it does in the kitchen drawer.
As the United States Department of Agriculture explains, any loose liquid within packaged meats will turn into ice crystals, leading to discolored and tough-looking patches that weren't there when you first stored it in your freezer.
Chicken may appear to be pinker or take on a bright white hue, whereas beef can turn a shade of brown. In these instances you might be inclined to toss your meat, but USDA officials say that any meat affected by freezer burn is safe to eat. The only time you should be concerned about the safety of frozen meat is when you take it out of the freezer. The USDA says the only safe place to defrost freezer-burned items is in your fridge.
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