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

• DOI: 10.1016/j.meatsci.2012.06.009
• Publication Date: 2012-06-18T04:56:27Z
• Authors: Jun Qi; Chunbao Li; Yinji Chen; Feifei Gao; Xinglian Xu; Guanghong Zhou
• Keywords: Longissimus dorsi

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.