Definitions for "Freezer burn"
the loss of moisture from food during freezing, resulting in surface texture changes on the food; dry, grainy-textured whitish or brownish spots are visible and the food's flavor decreases in quality.
A loss of moisture in foods when improperly wrapped before freezing. Freezer burn affects both the texture and flavor of food, and is evidenced by dry patches which may be whitish or grayish in color.
The drying of food that is exposed to air during freezer storage is called freezer burn. It affects the flavor, tenderness and juiciness of the meat, but not its wholesomeness. To avoid freezer burn, wrap turkey securely in moisture and/or vapor-proof paper or other packaging materials recommended for freezer storage. Cool cooked turkey before wrapping to prevent condensation during freezing. Be sure freezer temperature controls are in good operating order to prevent wide fluctuations in temperature. Handle products carefully to avoid tearing the packaging materials. Date packages and rotate to assure a "first-in, first-out" policy.