Fresh vs Frozen
Do you prepare and cook your food for a whole week? Do you freeze the second half of the weeks food in the freezer? I like to cook my meals are regularly as possible, cooking for a maximum of 3 days (keep it refrigerated, not frozen). Research shows that freezing your meals can diminish the protein quality.
The science behind it- Freezing caused denaturation and oxidation of proteins due to the formation of ice crystals, damages the ultrastructure and concentrates the solutes in the meat which, in turn, leads to alterations in the biochemical reactions that occur at the cellular level and influence the quality of the meat.
However a small amount of evidence suggests the use of oregano, rosemary and sage reduces the microbial growth and quality loss. This is due to the antioxidant activity of these plants is attributed to their phenolic compound content. So next time when you are prepping your meals, cook for the next 2-3 days max, keep it in the fridge (as refrigeration still depresses microorganisms or enzymes activity) and add the mention herbs.
Also remember to use microwave safe containers. For USA and International people I recommend Chefland 3 Compartment containers-
For meal plans, training programs or comp prep please CLICK HERE or email email@example.com