Скачать или смотреть Don’t buy fresh meat… here’s why

Don't buy fresh meat!
Trust me…
 
Why?
 
The meat cells are mostly made up of water and surrounded by a membrane, the cell wall, that keeps everything in shape (think of it like a water balloon)
 
Now, water freezes in the form of crystals - like tiny little snowflakes.
 
The thing is, the faster the freezing process, the smaller the ice crystals that form, which means less damage to the cell membrane. This leads to less leakage of water, flavor, and aroma compounds from inside the cell.
 
You can easily see this when you sometimes find a small puddle of water at the bottom of the bag you freezed inside the meat
 
So, how does this relate to fresh and frozen meat?
 
Pretty simple... the temperature of your freezer at home is around 0°F (-18°C), whereas industrial freezers typically freeze at -40°F (-40°C) and have advanced ventilation systems that freeze the meat much faster than your home freezer.
 
Now, as we mentioned earlier, the faster the meat freezes (in an industrial freezer), the less damage there will be to the meat cells, resulting in less loss of water and flavor compounds during the freezing process.
 
Therefore, the best thing to do is buy fresh meat and cook it the same day.
 
But, if you plan on freezing the meat (and you know this in advance), it's better to buy meat that's already frozen from your butcher rather than buying fresh meat and freezing it yourself in your home freezer, which causes more damage to the meat cells and, consequently, to the flavor and texture.
 
Important point!!
 
Of course, the initial quality of the meat is the most important thing, so it's best to buy fresh meat from a high-quality, reputable supplier rather than buying low-quality frozen meat at the supermarket