Meat

Frozen meat varies in quality depending on how quickly it is frozen and how much fat it contains. As quick freezing causes less damage to the texture and juiciness of meat, smaller pieces freeze more successfully than large cuts. Fat gradually turns rancid, even in the coldest temperatures, so a lean piece of beef will keep better than a well-marbled rib roast. The high fat content of sausages makes them poor candidates for freezing, while the salt in many cured meats like bacon and ham often hastens deterioration in the freezer. Careful wrapping is vital, not only to prevent freezer burn, but also because oxygen accelerates rancidity.