flash freezing demonstration Freezing and thawing of sliced meat

This time, we conducted a comparative experiment using two types of rapid freezer, an Artlock freezer and a liquid freezer, to maintain high quality when freezing meat.

We have received a lot of feedback from companies involved in the livestock industry and those that operate yakiniku restaurants.

​We have obtained some interesting results that may give us hints on how to maintain high quality even after freezing, so we would like to share with you the process and results.

The noteworthy comparison results using sliced meat are as follows.

Compare the state before freezing

First, let's take a look at the state of sliced meat before freezing it in each rapid freezer.

Liquid freezers require packaging before freezing to prevent food from coming into direct contact with liquid.

Due to the packaging process, the meat has been slightly crushed and its shape has changed.

On the other hand, Artlock Freezer uses air to freeze food, so we recommend that you do not wrap the food in anything and expose it to cold air directly.

Therefore, there is no need for packaging before freezing!

As a result, the meat retains its shape and color.

If you look at the photo, you can see that the meat in the liquid freezer is crushed and flattened due to the packaging process.

Compare the state after freezing

Next, let's take a look at the state after freezing in each rapid freezer.

Both freeze very nicely.

However, liquid freezers require a process to wipe off the alcohol after freezing, which has the disadvantage of increasing operational time and costs.

This is what the frozen sliced meat looks like after being stored in the freezer for about a week.

Both remain in pristine condition, almost the same as they were right after freezing.

During short-term storage of about one week, there were no major changes in the meat frozen in either the liquid freezer or the Artrock rapid freezer.

Compare the state after thawing

Finally, let's take a look at the state of sliced meat that was frozen in each rapid freezer and stored for about a week, then refrigerated and thawed while still packaged.

Here there is a big difference between the two.

If you freeze the meat in a liquid freezer, you may notice that the edges of the meat are crushed.

On the other hand, meat frozen in the Artlock Freezer thaws without changing its shape or color.

If you look directly at it from the side, you can clearly see that the meat frozen in the liquid freezer is crushed.

Summary and future plans

From the above experiments, it can be said that the Artlock freezer is better than the liquid freezer for maintaining high quality when freezing sliced meat.

In particular, the advantage of the Artlock freezer was that the meat did not get crushed after thawing.

Compared to liquid freezers, Artlock freezers can not only preserve the shape and color of meat, but also reduce operating time and costs.

If you want to enjoy the deliciousness of meat for a long time, please try the Art Lock Freezer!

This time, the experiment was based on the scenario where the product would be sold at a retail store, so we will also conduct a bacterial test in the future.

If you are interested in the test results, please contact us.