Changes in meat quality parameters during the freezing process

Abstract

Freezing meat is aimed at ensuring shelf life and food safety. The purpose of this study was to present the effect of the meat freezing process on its quality parameters. The research material was pork meat subjected to the freezing process for 1 and 3 months. It was shown that although the freezing process introduces some changes in the structure of meat, it does not significantly affect its quality. Freezing does not disqualify meat from the consumer's point of view, as long as the freezing and storage process is carried out correctly.