Freezer burn is the dehydration of the surface of frozen foods that results in a dried and leathery appearance. Freezer burn can degrade the flavor and texture of meat, poultry and other food stored in the freezer, leaving it discolored, unappetizing and even inedible.
Freezer burn appears as grayish-brown leathery spots on frozen food. It occurs when air reaches the food's surface and dries out the product. This can happen when food is not wrapped securely in air-tight packaging. Color changes result from chemical changes in the food's pigment.
In 2003, an independent microbiological research company, The National Food Laboratory Incorporated, conducted a study to answer this question. Samples were evaluated for changes in sensory characteristics, weight loss, and freezer burn over time.
The study showed that foods stored in the freezer in FoodSaver® Bags showed no weight loss, no ice crystal formation or no visible freezer burn, some even after 5 years! These results support the claim that the FoodSaver® Vacuum Sealing System prevents freezer burn.
Conducted over a five year period, the study compared five different frozen meats in four different packages. The five meats were: beef steaks, ground beef, pork loin chops, chicken breasts and Salmon. Samples were stored at normal household freezer temperatures with a FoodSaver® Vacuum Sealing System versus 3 other conventional packaging methods: store packaging, foil wrap, and zippered freezer bags.
The FoodSaver® Bags showed a definite advantage over all of the other tested package methods in retarding quality changes. Three of the products - beef steak, ground beef, and chicken - were still rated as acceptable after 5 years of storage at 0°Fahrenheit! The pork chops were rated acceptable to 3 years and 8 months and the salmon to 4 years and 4 months. No freezer burn was noted at 5 years at 0°Fahrenheit in the beef steak, ground beef, and chicken stored in FoodSaver® Bags. All of the meats in the store packaging, foil wrap, and zippered freezer bag packages had failed at or before 2 years of storage.
Results indicate that the FoodSaver® Bag demonstrated superior protection to all of these meats versus the other package options that were tested. The study indicates that the FoodSaver® System provides the best protection!
Claims and demonstrations depict or represent typical use under normal in-home conditions. Results of individual users may differ somewhat depending upon variations in handling, storage conditions, food and types of freezers. “Freezer burn” is defined as an irreversible loss of measurable moisture over time.