Immediately after chilling and cutting, meat _must be_ properly
wrapped, quickly frozen, and stored at 0° F or lower until needed.
Proper wrapping is essential to maintain meat quality; therefore, one
should:
• Use moisture-vapor proof wrap such as heavily waxed freezer
paper or specifically laminated paper.
• Prepare convenient family-sized packages.
• Wrap meat closely, eliminating as much air as possible.
• Improper wrapping will allow air to enter and result in “freezer
burn” and rancidity.
• Use a proper wrapping procedure (fig. 74).
• Label and date each package properly.
[Illustration: Drawing showing 5 steps to wrapping meat]
Figure 74.—Wrapping procedure.