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 specially laminated paper.
• Wrap meat closely eliminating as much air as possible. Improper
wrapping will allow air to enter and cause “freezer burn” and
rancidity.
• Use a proper wrapping procedure (fig. 126).
• Label packages as to content and date.
[Illustration: Five step drawing on proper wrapping folds]
Figure 126.—Wrapping procedure.