5. Freezing/Thawing

  1. Fidel Toldrá Ph.D. research professor member Fellow
  1. Christian James and
  2. Stephen J. James

Published Online: 23 FEB 2010

DOI: 10.1002/9780813820897.ch5

Handbook of Meat Processing

Handbook of Meat Processing

How to Cite

James, C. and James, S. J. (2010) Freezing/Thawing, in Handbook of Meat Processing (ed F. Toldrá), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813820897.ch5

Editor Information

  1. Department of Food Science, Instituto de, Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, 46100 Burjassot, Valencia, Spain

Author Information

  1. Food Refrigeration and Process Engineering Research Centre (FRPERC), The Grimsby Institute of Further and Higher Education(GIFHE), HSI Building, Origin Way, Europarc, Grimsby, North East Lincolnshire, DN37 9TZ UK

Publication History

  1. Published Online: 23 FEB 2010
  2. Published Print: 26 MAR 2010

ISBN Information

Print ISBN: 9780813821825

Online ISBN: 9780813820897



  • freezing/thawing - modern commercial meat freezing, a long history;
  • meat for industrial processing – frozen, in form of carcasses;
  • effect of freezing and thawing on meat quality;
  • toughness (in meat) - advancing age of animal, ‘cold shortening’ and unfavorable meat acidity (pH);
  • high-pressure freezing and “pressure shift” freezing;
  • drip production – frozen meat, water-holding capacity dries up;
  • pigment concentration in meat - governing color and influenced by species;
  • freezing systems for meat;
  • contact freezing methods - based on heat transfer, product and metal surface contact;
  • thawing and tempering systems for meat


This chapter contains sections titled:

  • Introduction

  • The Effect of Freezing and Thawing on Meat Quality

  • Freezing Systems for Meat

  • Frozen Storage Systems for Meat

  • Thawing and Tempering Systems for Meat

  • Tempering and Crust-Freezing Systems for Meat

  • Conclusions

  • References