- v freeze rapidly so as to preserve the natural juices and flavors
- s (used of foods) preserved by freezing sufficiently rapidly to retain flavor and nutritional value
- Advantages claimed for this are prevention of moisture losses (hence weight losses), prevention of "freezer burns," long periods of storage for quick-frozen foods at higher (hence .
- Then it is injected with and marinated in a special secret broth distilled from the flesh of older chickens of egg-laying age, and quick-frozen for shipment to stores.
- In quick-frozen tissues (as in quick-frozen foods), the crystals do not get large enough to do the same damage.