How does freezing preserve meat?

Freezing preserves meat primarily by lowering its temperature to a point that inhibits the growth of microorganisms. It is important to note that freezing does not kill most bacteria; instead, it renders them dormant, meaning spoilage can resume once the meat is thawed.12

To maintain meat quality during this process, rapid freezing is essential. When meat is frozen slowly, large ice crystals form within the tissue, which can rupture cell membranes. Upon thawing, these damaged cells release moisture and flavor compounds—a loss known as purge or drip—resulting in a drier, less flavorful product. Commercial operations often use cryogenic freezing to ensure rapid temperature reduction and minimize this cellular damage.23

For optimal results, meat should be stored at or below 0 °F (−18 °C) and wrapped tightly to prevent moisture loss and freezer burn, which can lead to rancidity. Proper storage temperatures and stable conditions are critical to preventing ice crystals from enlarging, which would otherwise degrade the meat's texture.145