Cooling and freezing

Most likely, you will purchase already chilled meat and can tell the difference between quality chilled meat and thawed meat. Of course, defrosted can also be of high quality, but it is better to use chilled meat to prepare a top quality product. In any case, you should not use meat that has undergone quick defrost – it leaks with meat juice, which does not have time to bind to protein. The quality of the finished product will be lower.
For the convenience of cutting meat into cubes, you can slightly freeze it. In this state, you can grind it, the minced meat will be of better quality and it will be easier to grind it.
For whole muscle products and large cuts, quality does not suffer with proper defrosting. Such meat becomes more permeable to salt, its acidity increases, which prevents the multiplication of unwanted bacteria, and enzymes released during the freezing process contribute to its early maturation.
Do not allow repeated freezing of meat, freezing minced meat with spices.