Wrapping
Immediately after chilling and cutting, meat must be properly wrapped, quickly frozen, and stored at 0°F or lower until needed. Proper wrapping is essential to maintain meat quality. Therefore, one should:
- Use moisture-vapor proof wrap such as heavily waxed freezer paper or specially laminated paper.
- Wrap meat closely eliminating as much air as possible. Improper wrapping will allow air to enter and cause “freezer burn” and rancidity.
- Use a proper wrapping procedure ([fig. 126]).
- Label packages as to content and date.
Figure 126.—Wrapping procedure.
FREEZING AND FROZEN STORAGE
For large quantities of meat, it is best to use a commercial establishment for quick freezing. A home freezer may be used if it will maintain a temperature of 0°F or below. When using the home freezer, be sure to:
- Clean and defrost freezer.
- Freeze meat at -10°F or below.
- Freeze only the amount of meat that will freeze in 24 hours.
- Allow ample air circulation by not over-packing the freezer. Approximately 2 to 3 pounds of meat may be packed per cubic foot of freezer space.