What is a characteristic of freezer burnt meat patties?

Freezer burnt meat patties are characterized by the presence of excessive ice crystals. This condition occurs when meat is not properly wrapped or sealed in the freezer, leading to moisture loss due to sublimation—the process where ice transitions directly from solid to vapor without becoming liquid. As the moisture escapes, ice crystals form on the surface of the meat. This can negatively affect the quality of the meat, making it dry and less palatable.

The excessive ice can alter the texture and flavor of the patties, though the most direct indicator of freezer burn is indeed the presence of these ice crystals. This characteristic is particularly important in food safety and quality management, as it can inform employees about whether the meat is suitable for serving or requires disposal.