Is it recommended to soak a carcass in water for more than 15-20 minutes before freezing?

Soaking a carcass in water for more than 15-20 minutes before freezing is not recommended because prolonged exposure to water can lead to several issues. When a carcass is soaked for too long, it can absorb excess moisture, which may increase the risk of freezer burn and diminish the quality of the meat once thawed. Additionally, soaking for an extended period can encourage bacterial growth, particularly if the water is not kept at a sufficiently low temperature.

The recommended practice of soaking for a shorter duration, like 15-20 minutes, is generally sufficient for chilling the carcass and ensuring any contaminants are removed without compromising the integrity of the meat. This practice emphasizes maintaining proper meat handling and food safety to ensure high-quality products.