I hope somebody will be able to help me over this issue. We are producing red meats, our new project is to introduce a frozen range 'ready to cook from frozen'. Meats will go into aluminium trays simply sealed. It seems very simple but we struggle with ice formation during the freezing process. it looks like the ice crystals forms inside the packaging on a film, making product invisible.
We have a strict temperature control during processing, so meats are kept below 4C, then we place them into freezer ( -18C), are we doing something wrong??