What is freezer burn primarily caused by?

Freezer burn is primarily caused by dehydration damage due to ice crystals. When food is not properly stored in the freezer, moisture within the food can evaporate. This moisture turns into ice crystals when the temperature drops, leading to the formation of freezer burn. This process results in the food losing its moisture, leading to dry, grayish patches on the surface, which can impact both the texture and flavor of the product.

The development of ice crystals occurs because the food's surface moisture is exposed to the cold air in the freezer, effectively freezing the moisture that is lost. This not only leads to unsightly effects but also can alter the integrity and quality of the food, making it less palatable when it comes time to prepare and consume. Proper packaging techniques, such as using airtight materials, can significantly reduce this issue by creating a barrier that minimizes exposure to moisture and air.