Liquid Nitrogen Tank at –196 °C: The Meat-Flash-Freezing Game Changer That Keeps Steaks “Bleed-Free” After Thawing

1.Why Meat Must Be Frozen “Fast” Ice crystals are meat’s worst enemy. A conventional –30 °C blast freezer needs 6–12 h, giving crystals time to grow into jagged spears that puncture cell walls. The result: 5–10 % drip loss after…









