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By—Christina Sandra Singh Meat producers and processors seek the aid of freezing process to store meat and meat products for a long time before it’s proper use. By means of freezing, low temperatures help in elongating the shelf-life of these products by limiting the growth of microbes and microbial activity. Firstly, freezing causes crystal formation out of the water present in meat, which directly harms the microbes as their cell membrane are ruptured due to these water crystals. Secondly, freezing at temperatures at which water freezes, lead to unavailability of water in meat for any chemical and biological reaction, […]
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