I'm going to suggest "seal" for meat and "blanch" for vegetables - it certainly works for the hot temperature notion. I was just looking at some meat in my freezer which has become unwrapped at the corner and it has a "cooked" (ie sealed) look to it so perhaps this is possible

I would use cold sealed tho, all the google hits I seen refer to this as a wrapping process

Take this as an "if all else fails" option, I don't think you'll be far wrong