Q: Does the process of freezing affect the quality, taste, and nutritional value of the meat?
A: Freezing meat is the best way to extend its shelf life. The process of having it frozen allows the meat to preserve its freshness, taste, nutritional value and quality.
There is little change in nutrient value during storage in freezer.
Nutrients such as salts, peptides, amino acids, and water-soluble vitamins, may see small amount of loss as drip when the meat is being thawed.
Overall, the freshness, quality, and taste of frozen meat can be maintained for up to 6 months under appropriate storage condition (we are using -18 degress of freezing temperature). Un-refrigerated meat, on the other hand, can go stale and spoil within a day.