Impact of Freezing Temperatures on Meat Products - Global Food

By—Christina Sandra Singh   Meat producers and processors seek the aid of freezing process to store meat and meat products for a long time before it’s proper use. By means of freezing, low temperatures help in elongating the shelf-life of these products by limiting the growth of microbes and microbial activity. Firstly, freezing causes crystal formation out of the water present in meat, which directly harms the microbes as their cell membrane are ruptured due to these water crystals. Secondly, freezing at temperatures at which water freezes, lead to unavailability of water in meat for any chemical and biological reaction, […]

The Global Food System: Trends, impacts, and solutions

Frontiers Meat Production and Supply Chain Under COVID-19 Scenario: Current Trends and Future Prospects

15 Food Crops That Could Disappear Due to Climate Change

Food Cold Chain Market Size, Share & Growth Report, 2030

Meat Products Market Size To Hit USD 2,596.16 Billion By 2033

Food Preservation: Freezing Basics

Quality and Safety of Frozen Foods

What Are the Negative Health Effects of Eating Meat?

Plant-based foods vs. animal-based foods

Burger Temperature Chart: Every Temp for Grilling Burgers

How to Broil Food of All Types for Fast, Flavorful Meals

Blast Freezer Temperature

How Long Does Meat Last in the Freezer?

Meatless happiness – Alternative proteins on the rise

An overview of the interactions between food production and climate change - ScienceDirect