The intracacies of the freezer chain

The food cold-chain and climate change

“…Researchers, such as Jul (1982), have questioned the wisdom of storage below À20°C and have asked whether there is any real economic advantage in very low temperature preservation. There is a growing Fig.…”

Freezing/Thawing

“…In a study on the quality of lamb stored at − 5 ° C and − 35 ° C, a consumer panel could not tell the difference between samples, although a trained taste panel could differentiate and scored the samples stored at − 5 ° C as rancid (Winger 1984 ). Some researchers, such as Jul (1982) , have questioned the wisdom of storage below − 20 ° C and have asked whether there is any real economic advantage in very low temperature preservation.…”

“…When a product is breaded, packaging appears to have little effect, and in a trial where breaded pork chops and breaded ground pork were thaw cycles during a product ' s life cause only small quality damage (Wirth 1979 ) or possibly no damage at all. In fact, a slight but signifi cant improvement in samples that had been frozen and unfrozen several times was found by one taste panel (Jul 1982 ).…”

Reverse Stability Kinetics of Meat Pigment Oxidation in Aqueous Extract from Fresh Beef

“…However, this standard has been called into question (James and James ) because the data used to generate this recommendation is based on outdated technology and data (Pérez‐Chabela and Mateo‐Oyagüe ) . Similarly, Jul () pointed out that many of the current practices in the frozen food industry are based on limited studies and should not necessarily be applied broadly to all foods indiscriminately. A large amount of energy is required to keep the frozen product at −18 °C during the entire storage period (Zanoni and Zavanella ).…”