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Why is it important to chill meat or poultry before freezing?
Slaughtered meat and poultry should be put under refrigeration (32 - 36 F) immediately to remove animal heat from the carcass. Prompt and thorough chilling is important to reduce bacterial growth and decrease the action of enzymes which can lower the quality. Bone souring in beef and pork may also occur if carcasses are not properly chilled. Chill pork, lamb or veal 24 hours; beef 5 to 7 days. Source: Original FAQ posted at http://188.8.131.52/faq/FAQ_home.php