Myth: The freezing process affects the quality of meat. Hence, frozen meat is not as fresh or tasty as chilled meat.

Fact: Freezing is the best method of extending the useful shelf life of meat. It preserves freshness, taste, nutritional value and quality. The freshness of frozen meat can be maintained for up to 6 months under appropriate storage conditions while unrefrigerated meat can go stale and spoil within a day.

Myth: The colour of frozen meat (such as pork, beef and mutton) is usually darker because the meat is not fresh or of an inferior quality.

Fact: The colour of meat, frozen or not, is affected by the presence or absence of oxygen. Frozen meat in vacuum sealed packaging is darker in colour because oxygen is not present. Vacuum packing prevents meat from becoming rancid and prolongs its shelf-life if meat is kept under proper refrigerated conditions. Once frozen meat is exposed to oxygen in the air, it will return to its original colour.

Myth: Frozen meat is leftover chilled meat that has been frozen or comes from inferior quality sources.

Fact: Frozen meat comes from freshly slaughtered animals. Different grades of meat are available in both chilled and frozen forms.