defekt (enamasti lihal); tekib liha pikaajalisel külmutatuna säilitamisel õhu keskkonnas; põhjuseks on jää sublimeerumine liha pinnalt, mille tulemusena pind muutub käsnjaks, hallikaks, urbseks; see kiht on ebameeldiva maitsega, tuim, räästumisaldis
damage to frozen produce produced essentially by excessive desiccation
In the case of frozen or quick-frozen poultry there shall be no traces of freezer-burn (5) except those that are incidental, small and unobtrusive and not present on the breast or legs.
