Did you know that almost 10% of the water in frozen beef is still liquid even at -40 degrees Celsius? Food Dive’s article discusses how that water content could be reducing frozen food’s color, texture, taste, and shelf life and how TES technology can help reduce the risk of frozen food temperature fluctuations in walk-in freezers and frozen food warehouses.
Frozen Food Risk: The Unfrozen Water Inside on FoodDive.com
August 28, 2018
