I copied this website to a friend who is in the cold storage...

I copied this website to a friend who is in the cold storage business, response is below. Presumably they have the ability to maintain temp < -40 deg C throughout the chain from initial freeze to delivery.

The article is accurate. Not many producers are using that particular low temperature technique. Flash freezing is common in seafood but usually over a 2 hour period at -35C not 22 minutes at -95C – that’s really cold!

The flash freezing is only part of the equation though – what’s equally important is maintaining the -40C CONSTANTLY until it reaches its final destination. The actual -40 is not as important as the fluctuations. Ie. You can’t go from -40 to -30 to -40 during transportation/staging/loading etc.

Every time there is a temperature fluctuation, ice crystals can form within the product. Although it doesn’t affect the safety, it can affect the presentation when its finally defrosted.