Individual Quick Freezing or individualized fast freezing. This process is characterized by the speed at which we lower the temperature of the product.
This method has two great advantages:

  • Being such a fast process, the ice crystals that form between the fibers of the meat are very small and do not alter the molecular composition of the product. The texture of the meat once defrosted is practically the same as that of fresh meat.
  • Another great advantage is the possibility of unfreezing small portions of product, only what we need.

The drawbacks of this type of freezing are the space it occupies, and a shorter optimal conservation.