Why does meat in a freezer not rot?

Meat in a freezer doesn't actually *not* rot. It's more accurate to say that the process of rotting is significantly slowed down. Here's why:

* Low Temperature: Freezing temperatures (around 0°F or -18°C) slow down the growth of bacteria and enzymes, which are the main culprits behind rotting.

* Water Activity: Freezing turns the water in the meat into ice crystals, making it unavailable for bacteria to thrive. This lowers the "water activity" of the meat, making it a less hospitable environment.

* Reduced Enzyme Activity: Enzymes, which break down the meat's proteins, also work much slower at low temperatures.

However, it's important to remember that freezing doesn't completely stop the process of decay:

* Ice Crystal Damage: Freezing can cause some damage to the meat's structure due to the formation of ice crystals. This damage makes the meat more susceptible to spoilage when thawed.

* Slow but Steady: Even though the rate of spoilage is greatly reduced, it doesn't completely stop. Over time, frozen meat will still lose quality and eventually become unsafe to eat.

* Thawing and Refreezing: Thawing and refreezing meat several times accelerates spoilage.

Therefore, while freezing meat significantly slows down the rotting process, it's not a permanent solution. It's still essential to follow proper freezing guidelines and recommended storage times to ensure food safety and quality.