In phenomenon that cause change of color of
flesh and cause waste reduction (in case is
serious : More than 20%) being oxidized at
the same time water evaporation when store
freezing, meat juice separation phenomenon
is caused when color of flesh foxs and thaws.
* Pork becomes an issue more than beef,
  mutton to another contrversial point of local
  acidification-freezing six, the reason in
  case of pork the unsaturated local mountain
  vast quantity to be because is contained,
  use method of fixed property topic, vacuum
  packing etc.. to prevent these phenomenon.
* Factor which influence in quality of flesh and
  meat when thaw by thawing (thawing) process
  that do - to do restoration(ü½êª) in state ago
  freezing without damage by outward flow (Drip)
  of juice liquefying freezing pill of freezing six
  raising temperature is as following.
A. Gamyang by Drip : that Sogyeoljeong is not
    formed in core fiber cell by slow freezing and
    change of bulk is big through embezzlement
    of greate crystalline of flesh surfaces
    (mechanical damage is big).
B. Disappearance of solubility in water protein
    (Sarcoplasmic protein) by dehydration :
    Solubility in water protein damage is much by
    regeneration of phosphoprotein and decline
    of flesh formations Tanyeokseong in greate
    decision formation.