Is meat texture or taste affected by freezing at -30 deg F?
We produce and sell frozen beef for sale to consumers, and we might partner with a local ice-cream producer to build a cooperative freezer for storage. The ice cream producer wants the freezer temperature set at -30 deg F to better ensure the quality of the ice cream in case the freezer breaks down. Will the quality of the beef (e.g., texture or taste) be affected if stored at -30 rather than -10?
Grand Isle County Vermont
UVM Extension Food Safety Specialist Omar Oyarzabal can assist with this question. Please contact him at:
802-524-6501 or 1-800-639-2130 ext.452