Freezing poultry

I earlier requested information on freezing poultry. Are there any bad side effects to this? Can anyone help?

The process of freezing creates crystals, the faster the freezing processs the smaller the crystals. all crystalisation damages meat.the smaller the crystals the less damage.to freeze a chicken fillet in a home freezer could take up to three hours producing large crystals and major damage to the cell structure of the fillet, this will not be noticable until the fillet thaws and the moisture held within the cell structure of a fresh fillet leaks out because of the damage done in freezing slowly. The technical term for this is drip loss.Cryogenic freezing is the fastest method and uses liquid nitrogen as the cryogen, this will freeze a fillet of chicken in under ten seconds and produce very very small crystals and not much damage. But of course this is an expensive way of freezing and is generally only used in high value food. I hope this helps regards peter p.s. all freezing of meat is a compromise, fresh is best.

[chefjohnpaul]

You also want to be very wary of thawing and refreezing, not only is there even more compromise of quality, but the posibility of bacterial contamination and their toxins affecting meat also goes up as the meat is exposed to thawing temps more than once.