Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

Meat Sci. 2012 Dec;92(4):619-26. doi: 10.1016/j.meatsci.2012.06.009. Epub 2012 Jun 16.

Abstract

Changes in eating and technological quality attributes of ovine longissimus dorsi muscle during repeated freeze and thaw were investigated. Shear force value, L* value, a* value and fiber diameter decreased (P<0.05) but lipid oxidation increased (P<0.05) with repeated freeze-thaw cycles. Sarcomere length and pH decreased (P<0.05) within the first 10 freeze-thaw cycles but increased (P<0.05) after 5 further cycles. Total and myofibrillar protein solubility, and intramuscular free fatty acids concentration decreased (P<0.05) after 1 cycle of freeze and thaw but then increased (P<0.05) gradually with further cycles. Hardness, chewiness, cohesiveness and resilience of comminuted lamb products decreased (P<0.05) with increased freeze-thaw cycles. And therefore, repeated freeze and thaw should be minimized in terms of meat color for commercial value and water holding capacity for further processing.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Back
  • Chemical Phenomena
  • Fatty Acids, Nonesterified / analysis
  • Fatty Acids, Nonesterified / metabolism
  • Food Handling*
  • Food Packaging
  • Food Quality*
  • Frozen Foods / analysis*
  • Hot Temperature
  • Lipid Peroxidation
  • Meat / analysis*
  • Meat Products / analysis
  • Mechanical Phenomena
  • Muscle Development
  • Muscle Proteins / analysis
  • Muscle Proteins / chemistry
  • Muscle Proteins / metabolism
  • Muscle, Skeletal / chemistry*
  • Muscle, Skeletal / growth & development
  • Muscle, Skeletal / metabolism
  • Muscle, Skeletal / ultrastructure
  • Pigmentation
  • Sarcomeres / ultrastructure
  • Shear Strength
  • Sheep, Domestic
  • Solubility
  • Vacuum

Substances

  • Fatty Acids, Nonesterified
  • Muscle Proteins