Photo: University of Georgia
Have you opened a frozen food to find it has dry, grayish/brown spots on the surface? This is freezer burn. While not harmful, it’s not very appetizing. This defect is most notable on frozen meats.
Freezer burn happens when food is not adequately wrapped to remove oxygen, which has a bleaching effect on the food surface. It cause poor texture, color, flavor, and aroma.
To prevent freezer burn, package food tightly in packaging designed for freezing. Remove as much air as possible. Check your freezer temperature is zero degrees F or lower to help freeze food fast. If using freezer containers, crumple a piece of waterproof paper on top of the food to help minimize headspace. This helps prevent freezer burn, ice crystal formation and keeps food pieces from drying out.
Source: Understanding the Process of Freezing, Penn State Extension Food Preservation
