Does Freezing Damage Meat. The formation of ice crystals during freezing produces and ultrastructural damage and concentrates the meat solutes, leading to changes in biochemical reactions at a. But don’t eat meat if it has a bad smell or other signs pointing to spoilage.

Cooked meat, steak, and pork containing high levels of salt when frozen tend to undergo oxidation and go rancid more quickly, leading to a shorter storage life. The solutes concentration during freezing processes catalyzes the initiation of oxidative reactions, which disrupt and dehydrate cell membranes,. Meat or poultry will dry out causing texture, color, and flavor changes (freezer burn).