Overview "Selected FAQs on poultry meat"

What is freezer burn or frost burn?

Freezer burn or frost burn are among the flaws most often observed in deep-frozen and frozen poultry. This is a special type of drying of the meat. Initially only affecting the upper tissue layers, they assume a sponge and straw-like structure. The typical meat aroma is also lost. Such changes are irreversible, i.e. they remain after thawing. In frozen condition, they manifest as pale grey areas of different sizes, usually with sharp edges. The size of these areas increases with further storage.

For packed poultry, such freezer burn spots are predominantly found in areas where the packaging material either does not touch the meat or is broken. These changes too constitute “spoilage”, meaning that the meat must no longer be offered for sale. Since the sensory value of poultry meat showing freezer or frost burn is reduced, meat changed in such a way should not be consumed in private households either.