Freezing as bad as cooking?

[LePatron7]

Info on damage caused by freezing:-

http://www.rawfoodexplained.com/selection-and-storage-of-foods-part-i/does-freezing-harm-foods.html
(from sticky thread in info for newbies)

This article seems to consider freezing just as bad as cooking. Would any of you agree?

[ys]

The cell walls burst and the cell contents are spilled due to the internal water expansion; hence the cell's life is lost.
When the cells burst, certain of their organelles release self-destruct enzymes called lysosomes. While these enzymes are not active during freezing (and some are even destroyed), those which remain intact will speedily decompose the cell contents upon thawing. Lysosomes are in cells for the purpose of self-destructing dead cells so the dead cells will not create problems for the organism.

I find this analysis totally dubious.  Cells in dead flesh are already dead.  Dead cells do not release any enzymes.  The leakage is negligible in low temp.  Even at room temperature nutrient loss would be minimal.  Most of the nutrients will still be locked in the flesh.

[LePatron7]

I find this analysis totally dubious.  Cells in dead flesh are already dead.  Dead cells do not release any enzymes.  The leakage is negligible in low temp.  Even at room temperature nutrient loss would be minimal.  Most of the nutrients will still be locked in the flesh.

Good to know. It sounded really exaggerated.

If I freeze them in 4 oz servings in individual zip lock bags would that have any negative effects? I'd defrost them by removing them from the bag and placing them in glass jars.

[ys]

I defrost either on an open plate (either on the bony side down or fatty side down) or hanged in the refrigerator set at 37F.  That way there is very little juice leaking out.  Fatty cuts such as rib eye do not leak at all.

[Projectile Vomit]

I find the article dubious also. The degradation rate of all enzymes and nutrients I've studied is temperature-dependent. At higher temperatures they always break down faster, at lower temperatures they break down more slowly. I have yet to find an exception to this. If anyone knows of one, let me know.

[cherimoya_kid]

I find the article dubious also. The degradation rate of all enzymes and nutrients I've studied is temperature-dependent. At higher temperatures they always break down faster, at lower temperatures they break down more slowly. I have yet to find an exception to this. If anyone knows of one, let me know.

All chemical changes happen faster at higher temps.