Why does thawed meat sometimes release liquid called purge?

When meat is frozen slowly, large ice crystals form within the tissue, which rupture the cell membranes. Upon thawing, these damaged cells are unable to retain their internal moisture, causing the liquid—known as purge or drip—to leak out of the meat.12

To maintain quality and minimize this moisture loss, commercial processors often utilize rapid freezing methods, such as cryogenic freezing, which prevents the formation of large, damaging ice crystals. For home storage, it is important to avoid temperature fluctuations, which can cause existing ice crystals to enlarge and further degrade the texture of the food.12

When you are ready to use frozen meat, it is best to follow proper thawing procedures, such as placing the meat in the refrigerator with its packaging intact, to help manage moisture loss and ensure food safety.1