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Email Dr Kedibone Modika at modikak@arc.agric.za
Meat is composed of about 60% to 70% of naturally occurring water. This makes meat and its products more prone to microbial spoilage and chemical reactions that can negatively affect quality characteristics such as colour, texture and flavour. Freezing meat is therefore a great way to preserve its nutritional value and keep it from spoiling by mainly reducing the rate of microbial spoilage and deterioration. Depending on the cut,
