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Unfortunately the data about what occurs to meat when it is frozen is not publicly available. So, here, I will present some extractions from

Impact of freezing and thawing on the quality of meat: Review
Coleen Leygonie a, b , Trevor J. Britz a , Louwrens C. Hoffman b, ⁎

  • myofibrillar proteins are denatured irrespective of the freezing rate
  • slow freezing causes more pronounced protein denaturation
  • as protein denaturation goes up, so to does protein oxidation (formation of carbonyls)
    • “Protein oxidation can be linked to any of the pro-oxidative factors, such as oxidised lipids, free radicals, haem pigments and oxidative enzymes.”
  • lipid oxidation (peroxidation) – primarily at the cell membrane (an, thus, both fatty and non-fatty tissue is affected)
    • oxidation during freezing can lead to “radical secondary lipid oxidation” upon thawing, which will affect the taste and color
  • “Freezing and thawing cause damage to the ultrastructure of the muscle cells with the ensuing release of mitochondrial and lysosomal enzymes, haem iron and other pro-oxidants”

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4557.1991.tb00077.x
Losses after 30 days amounted to 14, 24, and 21% for raw, broiled and fried liver, respectively, stored under vacuum and 49,43, and 5 1% for nonvacuum storage (contributed by Frank Tufano)

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