Food that has not been properly wrapped nicely will undergo the dreaded freezer burn.
This is a condition that happens when frozen food was damaged by oxidation and dehydration, because of air hitting the food. It’s usually brought on by food not being dispersed in air-tight packaging.
Most likely, your food wasn’t tightly wrapped allowing water molecules to escape and find a better place.
It’s very likely to happen for things stored in the freezer too long. There’s a limit to how long things should be kept in the freezer. Sooner or later the water molecules will make their way from the frozen food into a colder place in your freezer.
When water molecules escape from the frozen meals, it’s also possible for oxygen molecules to seep in. The oxygen molecules may dull the color and alter the taste of your frozen item.
Can I eat it?
Freezer burn occurred when air reaches the food’s surface and dries the item. The colour of the food varies as a result from chemical changes in the food’s pigment throughout the freezing procedure. Freezer burn doesn’t make the food unsafe to eat, it only causes dry spots in the food. You can still eat it but it is going to taste bad and the texture will likely be quite tough and chewy.
With freezing, we can preserve the freshness of the market, bring the freshness directly to your kitchen. It’s ideal to defrost in the fridge, a microwave oven, or perhaps in a hot oven. You need low temperature that slowly heats up the food. Most foods should be left in their freezer packing while defrosting.
When food like beef is frozen as a method of preservation thousands and tens of thousands of water molecules inside the beef form ice crystals. These water molecules prefer the most hospitable surroundings – the coldest place on your freezer. The molecules migrate from the beef into the coldest place they could find, which is frequently the side of your freezer. The reduction of these water molecules leads to the steak to become dehydrated. The final result is freezer burn.