More meat is preserved by the use of low temperatures than by any other method and much more by chilling than by freezing.
Chilling:
Modern packing-house methods involve chilling meat promptly and rapidly to temperatures near freezing and chilling storage at only slightly above the freezing point. The more prompt and rapid this cooling, the less opportunity there will be for the growth of mesophilic microorganisms. Storage temperatures shall be 0 to 4* C.
Freezing:
Most meat sold in retail stores has not been frozen, but freezing often is used to preserve meats during shipment over long distances or for holding until times of shortage, and, of course, considerable quantities of meat now are frozen in home freezers. The preservation of frozen meats shall be -18* C or below.
Meats for freezing are subject to the same risks of contamination and growth of microorganisms as meats for any other purpose. The freezing process kills about half the bacteria, and numbers decrease slowly during storage. The low- temperature bacteria that grow on meat during chilling, species of Pseudomonas, Acinetobacter, Moraxella, Alcaligenes, Micrococcus, Lactobacillus, Flavo- bacterium, and Proteus, can resume growth during the thawing of meat if this is done slowly. If directions are followed, packaged quick-frozen meats are thawed too rapidly for appreciable growth of microorganisms.
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