What You Need to Know
At temperatures between ‑150 °C and ‑196 °C, water molecules form nanometer‑scale ice crystals that minimize mechanical damage to cell walls. The rapid freeze also immobilizes water, reducing enzymatic activity and lipid oxidation. Upon controlled thaw, the protein matrix retains moisture and tenderness, while the low temperature inhibits Maillard reactions during storage.
The Science
Primary Reaction
Rapid freezing forming fine ice crystals and inhibiting enzymatic oxidation