The COVID-19 pandemic that began in early 2020 impacted the US production and marketing of meat products. With the mandatory closing of schools and non-essential businesses, meat processing facilities had to drastically reduce or stop production of some foodservice products and transition to products sold in grocery stores. Meatpacking and processing establishments also faced temporary closures, which created backlogs of livestock and resulted in meat supply chain issues that continued for some time.
Transitioning to frozen
To address supply chain issues, some establishments had to adjust their purchasing specifications and shift to products that had not previously been used, including frozen products. The US beef industry has historically purchased and marketed primarily fresh (non-frozen) products, but the uncertainty of supply during the pandemic made people question the role of freezing meat.
Freezing is an easy, effective and frequently used method for extending the shelf life of many foods. Freezing slows bacterial growth but does not kill bacteria, so appropriate handling during thawing is required. Freezing stops the aging process that contributes to tenderness, so the desired aging period should occur before freezing. Freezing has little to no impact on the nutritive value of meat — yet frozen meat has historically been considered inferior to fresh.
To protect quality, the “freeze fast, thaw slow” technique describes the most-recommended practice. Product handling before freezing, freezing rate, conditions during frozen storage, and thawing conditions can all influence quality characteristics. The freeze-fast, thaw-slow approach is designed to prevent cell lysing, which can lead to dehydration, freezer burn, oxidative rancidity, excessive purge and excessive cooking losses.
Methods for freezing meat include still air, blast freezers, plate freezers, liquid immersion or sprays, and cryogenic freezing. Still air is often the slowest method, while contact freezers are very efficient with regard to heat transfer rate. Research comparing methods has reported immersion freezing as optimal for several products.
If optimal freezing and thawing can be used without sacrificing quality, frozen raw materials may help address supply-and-demand swings — increased needs around holidays, marketing promotions, or fluctuations in availability such as those seen during COVID-19. Commercial systems such as the Spiral Immersion System, which uses a water or brine solution to both freeze and thaw products in a controlled manner, may change the way the industry views and uses frozen meat.