Freezer burn refers to a discoloration of meat being stored in a freezer caused by loss of moisture with a drying out of the meat..


Risk factors for freezer burn:

(1) food wrapping that is not air-tight

(2) prolonged time in the freezer

(3) possibly low environmental humidity


Meat that has been freezer burned is safe to eat. However, some people find it unattractive and will throw the meat away. It is safe to cut the affected areas out or to use the meat in stew.


Differential diagnosis:

(1) spoilage prior to storage

(2) thawing of meat due to freezer failure, with spoilage

(3) refrigerated meat with overgrowth of a bacteria that can grow at low temperatures


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