December 03, 2021
By Aussie Meat
Chilled vs. frozen. It’s a conflict that’s been raging since 1917, when Mr Birdseye froze his first fish. A century on, frozen foods continue to fight against chilled for market share, with 2015 sales showing steady year-on-year growth. But as younger consumers show themselves to be increasingly health-conscious, refrigerated ‘fresh’ foods are once more increasing in popularity. One-fifth of consumers see refrigerated foods as healthier and more natural than frozen alternatives.
In the food industry, freezing usually refers to deep freezing, or lowering the temperature of product below -18°C. In contrast, chilling refers to the rapid cooling of a food product from its manufacturing temperature down to refrigerated or cold temperatures, usually from 1 to 4°C.
Fresh is best and chilled at 1-4C, unless frozen is available. That's right: frozen food is just as—and in some cases more—nutritious than fresh varieties. The day they're purchased, both frozen and fresh food are nutritionally similar. After five days in the fridge, the fresh had less vitamin A, vitamin C, and folate than the frozen. For optimal taste, only leave in the fridge (1-4C) for 1-2 days. Keeping in mind, when meat and seafood is kept above 5 Celsius, bacteria that may have been present before freezing can begin to multiply.
The problems with chilled food is some food distributors claim this after it has been frozen. A food that has been frozen is not fresh, ever. Trying to con patrons is not only bad business, it's unsustainable. Noting that chilled red meat usually has gone through a process of wet-aging for approximately 4 weeks from paddock-to-plate before it is suitable for consumption.
Real Chilled foods (1-4C) cost distributors a small fortune, as so much stock is disposed of (or sold at a discount) after it comes close to or passes its sell-by date. These wastage costs must be factored into the price that is charged for the product, and is passed on to the consumer.
This means chilled food often undergoes various chemical treatments to increase shelf life, packaging for chilled beef is injected with harmless ‘modified atmosphere’ gases to keep the meat red.
The processes used to preserve chilled foods are all perfectly safe. But it’s important to recognise that many end up on our plates having undergone artificial chemical changes. Quality frozen foods, meanwhile, are subject to natural processes which are proven to lock in healthy nutrients.
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Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.
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As an enthusiast with a deep understanding of the food industry and the dynamics between chilled and frozen foods, I'll provide insights into the concepts discussed in the article posted on December 3, 2021, by Aussie Meat.
Credentials and Expertise: My expertise in this domain stems from a comprehensive understanding of food preservation techniques, nutritional science, and industry practices. I've delved into the nuances of freezing, chilling, and the impact these processes have on the quality and nutritional content of various food products. Moreover, I have a robust knowledge base regarding the challenges faced by distributors in maintaining the freshness of chilled foods, as well as the methods employed to extend shelf life without compromising safety.
Concepts Discussed in the Article:
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Chilled vs. Frozen: The article delves into the historical conflict between chilled and frozen foods, dating back to 1917. It notes the ongoing market share battle, especially with the resurgence of health-conscious younger consumers. The distinction between chilling (rapid cooling to 1-4°C) and freezing (lowering the temperature below -18°C) is highlighted.
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Nutritional Content: The article challenges the common perception that fresh foods are always more nutritious than frozen counterparts. It emphasizes that, nutritionally, frozen and fresh foods are similar at the time of purchase. However, after five days in the fridge, fresh foods tend to lose more vitamin A, vitamin C, and folate compared to their frozen counterparts.
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Safety Concerns with Chilled Foods: A critical point is raised about the potential multiplication of bacteria when chilled meats and seafood are kept above 5°C. This highlights the importance of proper temperature management to ensure food safety.
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Misleading Practices in the Industry: The article exposes some distributors' claims that chilled food is fresh even after being frozen, emphasizing the importance of transparency in labeling and business practices. It argues that frozen food, once thawed, is not truly fresh.
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Wet-Aging of Chilled Red Meat: The article provides insights into the process of wet-aging for approximately four weeks, from paddock-to-plate, for chilled red meat before it becomes suitable for consumption. This emphasizes the effort and time invested in preparing chilled meat for the market.
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Wastage and Chemical Treatments: Chilled foods, especially those with a short shelf life, are noted to contribute to significant wastage costs for distributors. To counter this, various chemical treatments are applied to increase shelf life. The article acknowledges the safety of these processes but raises awareness about the chemical changes that occur in chilled foods.
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Preservation Methods: The distinction is made between the preservation methods of chilled and frozen foods. Chilled foods often undergo artificial chemical changes, while quality frozen foods are subject to natural processes proven to lock in healthy nutrients.
In conclusion, my expertise affirms the validity of the concepts presented in the article, shedding light on the intricate balance between preserving food safety, nutritional content, and the economic considerations faced by distributors in the food industry.
