date:Dec 25, 2018
nducive to maintaining the freshness of vegetables and fruits and the retention of nutrients.
For meat, at very low temperatures, water in meat will be frozen into ice crystals, resulting in freezing denaturation of protein and a series of changes in physical and chemical properties, which will indeed affect the taste, and may be drier when eating. However, the contents of protein and mineral will not change during storage. Although a small part of soluble protein, salt, vitamin and other water