Topics:
Animal Refresher, Meat Science
Losses During Freezing of Meat
Which of the following is a loss during freezing of meat?
- Bone darkening
- Freezer burn
- Drip loss
- All the above — Correct Answer
Explanation:
Correct Answer: All the Above
There are three main losses/defects that occur during freezing of meat: Bone darkening, Freezer burn, and Drip loss.
Detailed Explanation of Each
- Bone darkening — In young poultry, bones are porous. During freezing and thawing, bone marrow pigments (haemoglobin) diffuse through porous bone cortex into surrounding meat, giving a dark reddish-brown appearance around bones. Common in frozen chicken.
- Freezer burn — Occurs when the meat surface is not protected (e.g., improper packaging). Ice sublimates directly from the surface (water → vapour without liquid phase), leaving a pale, greyish-white, dry, leathery patch. Irreversible quality defect.
- Drip loss (Weeping) — On thawing, tissue fluid exudes from the meat due to ice crystal-induced cellular damage during slow freezing. This drip contains water, protein, vitamins and minerals — a nutritional and economic loss.
Compare: Physical Changes in Chilled (Not Frozen) Meat
- Shrinkage, Sweating, Loss of bloom
📚 About this Topic — Animal Refresher
This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
