title: Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw.
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.
authors: Key Laboratory of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
authors: Jun
authors: J
authors: Qi
authors: Chunbao
authors: C
authors: Li
authors: Yinji
authors: Y
authors: Chen
authors: Feifei
authors: F
authors: Gao
authors: Xinglian
authors: X
authors: Xu
authors: Guanghong
authors: G
authors: Zhou
mesh_terms: D000818:Animals; D001415:Back; D055598:Chemical Phenomena; D005230:Fatty Acids, Nonesterified / Q000032:analysis / Q000378:metabolism; D005511:Food Handling; D018857:Food Packaging; D063427:Food Quality; D005628:Frozen Foods / Q000032:analysis*; D006358:Hot Temperature; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis; D055595:Mechanical Phenomena; D024510:Muscle Development; D009124:Muscle Proteins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism / Q000648:ultrastructure; D010858:Pigmentation; D012518:Sarcomeres / Q000648:ultrastructure; D033081:Shear Strength; D034561:Sheep, Domestic; D012995:Solubility; D014618:Vacuum
chemical_list: D005230:Fatty Acids, Nonesterified; D009124:Muscle Proteins