I am told that during freezing ice crystals rupture vessels in poultry and denature them. This causes the poultry to have larger pores and so when cooking things like soup the poultry absorbs more water.
If you have a thin layer of ice crystal formation on your poultry is this going to denature just as much as if you had larger ice crystals forming?
I notice varying degree of ice crystal formation on different parts of my poultry in the freezer, do you know what factors might cause this to be the case e.g. perhaps bagging prevents ice crystal formation?
Will the length of time left in the freezer make a difference to the degree of pores size opening i.e. if you leave it for one day will that have near as much affect as if you had left it for a week?
Ideally like somebody who understands the chemistry of these things to answer with explanation but anybody who knows the correct answer will do.
Thanks in advance.
Please clarify two things in your answer.
1.You said if the container is not air tight frost will develop. Will this frost develop 'on' the food i.e. have no affect to denaturing as you say or is it likely to make its way 'in' the food and have a denaturing effect?
2.You have said if a food is frozen it is frozen and thereafter no denaturing can occur. Are you saying if frost develops in an already frozen food no denaturing will occur?
Are you also saying the denaturing only occurs when meat is in the process of freezing and during this time only do any developing ice crystals have an affect?