Effect of chilling, freezing and thawing on meat quality: a review
Effects of freezing and thawing on meat quality are reviewed in terms of freezing methods, rate of freezing and frozen storage.The effects of three successive freeze-thaw cycles on ground beef patty shrinkage and Warner Bratzler shear (WBS) were investigated.Freezing and total losses increased significantly after three refreezings. The WBS values were not significantly affected by any of the three freeze-thaw cycles.Key words: Freezing, thawing, meat quality, meat patty, freezing method, freezing rate, frozen storage, freeze-thaw.he effects of three successive freeze-thaw cycles on ground beef patty shrinkage and Warner Bratzler shear (WBS) were investigated. Freezing and total losses increased significantly after three refreezings. The WBS values were not significantly affected by any of the three freeze-thaw cycles. Received 14 July 2004, accepted 28 August 2004. Abstract. Effects of freezing and thawing on meat quality are reviewed in terms of freezing methods, rate of freezing and frozen storage. The effects of three successive freeze-thaw cycles on ground beef patty shrinkage and Warner Bratzler shear (WBS) were investigated.Freezing and total losses increased significantly after three refreezings. The WBS values were not significantly affected by any of the three freeze-thaw cycles.Key words: Freezing, thawing, meat quality, meat patty, freezing method, freezing rate, frozen storage, freeze-thaw.he effects of three successive freeze-thaw cycles on ground beef patty shrinkage and Warner Bratzler shear (WBS) were investigated. Freezing and total losses increased significantly after three refreezings. The WBS values were not significantly affected by any of the three freeze-thaw cycles. The specific effects of chilling and freezing are meat tenderness and texture, drip production, meat colour and appearance and odor and flavor.hilling and freezing of meat and its effect on meat quality, Improving the sensory and nutritional quality of fresh meat University of Bristol, UK, Woodhead Publishing Limited. The effect of the freezing rate on the quality of hamburger. In Rapid Cooling of Food, Meeting of IIR Commission C2, Bristol, UK, Section 2. Varnam AH, Suther land JP. 1995. Meat and Meat Products, Chapman and Hall,London, ISBN 0 412 49560 0. Winger RJ. 1984.hilling and freezing of meat and its effect on meat quality, Improving the sensory and nutritional quality of fresh meat University of Bristol, UK, Woodhead Publishing Limited. This paper discusses the effects of chilling and freezing on the quality of meat. * Corresponding Author: Mina Akbarian  mina.akbariyan65@yahoo.com International Journal of Biosciences | IJB | ISSN: 2220-6655 (Print) 2222-5234 (Online) http://www.innspub.net Vol. 5, No. 4, p. 159-169, 2014 160 Aidani et al.hilling and freezing of meat and its effect on meat quality, Improving the sensory and nutritional quality of fresh meat University of Bristol, UK, Woodhead Publishing Limited. Chilling and freezing of meat and its effect on meat quality, Improving the sensory and nutritional quality of fresh meat University of Bristol, UK, Woodhead Publishing Limited.539- 560. http://dx.doi.org/10.1533/9781845695439.3.387.hilling and freezing of meat and its effect on meat quality, Improving the sensory and nutritional quality of fresh meat University of Bristol, UK, Woodhead Publishing Limited. 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.his review aims to collate and assess the currently available liter-. ature on the effects of freezing and thawing on the quality of meat. Specific emphasis is placed on the extent to which meat quality is. influenced by the rate at which freezing and thawing are performed. Impact of freezing and thawing on the quality of meat: review. Leygonie C, Britz TJ, Hoffman LC. Department of Food Science, University of Stellenbosch, Stellenbosch, South Africa. This comprehensive review describes the effects of freezing and thawing on the physical quality parameters of meat.dditionally 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. This review aims to collate and assess the currently available liter-. ature on the effects of freezing and thawing on the quality of meat. Specific emphasis is placed on the extent to which meat quality is. influenced by the rate at which freezing and thawing are performed.his review aims to collate and assess the currently available liter-. ature on the effects of freezing and thawing on the quality of meat. Specific emphasis is placed on the extent to which meat quality is. influenced by the rate at which freezing and thawing are performed. Mitigation of the effects of freezing and thawing on meat quality. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .his review aims to collate and assess the currently available liter-. ature on the effects of freezing and thawing on the quality of meat. Specific emphasis is placed on the extent to which meat quality is. influenced by the rate at which freezing and thawing are performed.
Meat tenderness and texture, drip production, meat colour and appearance and odor and flavor.