General differences exist between frozen meat products and many other frozen foods. The most obvious difference is the size of the product pieces, with most frozen meat products having larger masses. This results in longer freezing times and higher operating costs for many meat and poultry processors.
In general, most meat and poultry products have relatively high-water contents and a corresponding higher amount of thermal energy to be removed during freezing. In most cases, high-velocity air blast systems are used for these protein products, and systems that expose as much of the product surface to as much low-temperature air as possible are preferred.