Frozen meat products are subjected to rigorous technical procedures to uphold quality. Following meticulous trimming and portioning, the meat is rapidly frozen using cryogenic methods, ensuring temperatures below -18°C to halt microbial activity and enzymatic degradation. Vacuum sealing expels air, reducing oxidation and preventing moisture loss. Controlled storage conditions maintain optimal freshness and safety, preserving the nutritional profile and sensory attributes of frozen meat products.https://www.pmg.engineering/