REFRIGERATION AND FREEZING (CAN BE TRIED @ HOME)

Refrigeration and freezing are probably the most popular forms of food preservation in use today. In the case of refrigeration, the idea is to slow bacterial action to a s..l….o…..w so that it takes food much longer (perhaps a week or two, rather than half a day) to spoil. In the case of freezing the idea is to stop bacterial action altogether. Frozen bacteria are completely inactive.

Refrigeration and freezing are used on almost all foods like meats, fruits, vegetables, beverages, etc.

In general refrigeration has no effect on a food's taste or texture and its minimal effect accounts for its wide popularity.

Freezing also has no effect on the taste or texture of most meats, has minimal effects on vegetables, but often completely changes fruits (which become mushy).