Why Does Fresh Liver Taste So Good But Frozen Liver So Meh?

[julcreutz]

Fresh beef liver is one of the most delicious foods I know.
But when I freeze it, even just a few days, and pull it out and cook it, it doesn't taste the same at all. Much worse sadly.

Is it the glycogen that's being lost?

 

[yerrag]

Not sure, but maybe for the same reason all fresh meat tastes better than frozen. Maybe why In-N-Out burgers taste better, and maybe why chicken allowed to 'weep (put in ice to be sold instead of frozen)' taste so much better.

No frozen blood. Also has a lot more dehydroascorbic acid.

 

[julcreutz]

Not sure, but maybe for the same reason all fresh meat tastes better than frozen. Maybe why In-N-Out burgers taste better, and maybe why chicken tastes allowed to 'weep (put in ice to be sold instead of frozen)' taste so much better.

No frozen blood. Also has a lot more dehydroascorbic acid.

Fresh meat does indeed taste better.

 

[HumanLife]

Fresh meat like liver has the glycogen still intact. Over time, bacteria eats it to survive, leaving little to no glycogen left for you to enjoy.