Research shows freezing method and meat size impact quality
New research from Dale Bumpers College of Agricultural, Food and Life Sciences at the University of Arkansas highlights a smart way to store beef at home—choose larger cuts instead of slicing them into steaks before freezing.
Led by Derico Setyabrata, assistant professor at the University of Arkansas, the study analyzed how freezing and thawing affect beef. The project was part of the Arkansas Agricultural Experiment Station’s work in improving food science.
Published in Meat and Muscle Biology, the study compared different beef cuts frozen whole versus sliced. The cuts were stored in both commercial blast freezers and two common home freezer types.
Results showed that whole cuts freeze better than steaks. They retain better moisture and texture, especially when thawed. Steaks, when frozen separately, can become drier and lose quality.
Freezer type also made a difference. Industrial freezers cool meat rapidly, which protects its texture. However, most people – including farmers who may buy meat in bulk from other farmers - use home chest or upright freezers, which cool more slowly and unevenly.
The research is especially useful for farm families purchasing bulk beef. Freezing whole sections instead of individual steaks may help keep meat tastier and reduce waste.
“Understanding how freezing methods and cut size affect beef quality can help consumers make better storage decisions,” said Setyabrata.
Proper freezing helps preserve meat’s nutritional value and makes home food storage more efficient.
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