Vitamin loses are there in all stages of the food industry.

Ascorbic acid is added to fruits prior to freezing commercially to protect their quality.

Proteins which undergo proteolysis do not vary by nutritious values from native protein. Proteins which undergo proteolysis vary by appearance and quality of food.

Beef has a higher shelf life than pork. Beef can stay for two years without becoming rancid whereas pork cannot stay after six months of storage.

Changes in chicken and fish flesh such as decomposition due to enzymes is NOT desirable as it leads to aging. Whereas Decomposition in beef is desirable as it makes the beef more tender.

There is no change in the freezing curve of lamb but there is a notable change in the freezing curve of beef.

Enzyme activity is more in super cooled water than in crystallized water at the same temperature.

All of the mentioned is correct with respect to carotenes.

Fats in frozen fish tissue tend to become rancid quicker than fats in frozen animal tissues.

Fruits and vegetable tissues are more prone to freezing and thawing damages than animal tissues. Standard refrigeration temperature in storage units is around -34 deg C. Above that, certain changes are observed.