Oozing out of metacryotic liquid is a problem associated with–

Correct option is D

• Metacryotic liquid refers to unfrozen, concentrated solutions of solutes (like sugars or salts) that can liquefy and ooze out of product during freezing and thawing.
• This condition is typical in frozen products, especially those with partially frozen water or high solute content, leading to drip loss.
• It is not characteristic of dehydrated foods (lack sufficient moisture), intermediate moisture foods (moisture bound and stable), or fermented foods (which have different textural changes).