Impact of freezing and thawing on the quality of meat: Review

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dc.contributor.authorLeygonie C.
dc.contributor.authorBritz T.J.
dc.contributor.authorHoffman L.C.
dc.date.accessioned2012-04-12T08:21:52Z
dc.date.available2012-04-12T08:21:52Z
dc.date.issued2012
dc.description.abstractThis comprehensive review describes the effects of freezing and thawing on the physical quality parameters of meat. The formation of ice crystals during freezing damages the ultrastructure and concentrates the solutes in the meat which, in turn, leads to alterations in the biochemical reactions that occur at the cellular level and influence the physical quality parameters of the meat. The quality parameters that were evaluated are moisture loss, protein denaturation, lipid and protein oxidation, colour, pH, shear force and microbial spoilage. Additionally mechanisms employed to mitigate the effects of freezing and thawing were also reviewed. These include the use of novel methods of freezing and thawing, ante and post mortem antifreeze protein inclusion and vitamin E supplementation, brine injection and modified atmospheric packaging. © 2012 Elsevier Ltd.
dc.identifier.citationMeat Science
dc.identifier.citation91
dc.identifier.citation2
dc.identifier.citation93
dc.identifier.citation98
dc.identifier.issn3091740
dc.identifier.other10.1016/j.meatsci.2012.01.013
dc.identifier.urihttp://hdl.handle.net/10019.1/20584
dc.subjectFreeze
dc.subjectMeat quality
dc.subjectMitigation mechanisms
dc.subjectThaw
dc.titleImpact of freezing and thawing on the quality of meat: Review
dc.typeReview
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