Freezing and thawing play a critical role in meat quality, but how have industry practices evolved, and what new information can be applied across proteins? AMSA’s webinar explored the latest research on the impact of freezing, thawing, and aging on meat quality, consumer perceptions, and processing considerations. Speakers Craig Bacon (Simmons Foods), Jerrad Legako (Texas Tech University), Travis O’Quinn (Kansas State University), and Brad Kim (Purdue University) shared key findings on color stability and new approaches to improve quality and consistency in fresh and processed meats, with moderating by Mandy Carr (National Cattlemen’s Beef Association).