Abstract
The effects of freeze–thaw cycle on the physicochemical properties and color stability of beef semimembranosus muscle during cold storage were investigated. Meat was tested for effects on color (CIE L ⁎, a ⁎, b ⁎), myoglobin content (%), metmyoglobin reducing ability (MRA), thiobarbituric acid reactive substances (TBARS), heme pigment content (ppm), SDS-PAGE profile, and tissue microstructure. Fresh meat showed significantly ( p < 0.05) higher values of CIE a ⁎, CIE b ⁎, and oxymyoglobin content (%) compared to freeze–thawed meat during cold storage. However, metmyoglobin content (%) was higher in freeze–thawed meat than in fresh meat during 7 days of cold storage. There were no significant differences ( p > 0.05) in MRA among the treatments during cold storage. The TBARS value (0.387 mg/kg) of fresh meat was significantly ( p < 0.05) higher than those of freeze–thawed meats after 5 days of cold storage. These results suggest that the freeze–thaw process could accelerate the deterioration of meat color.
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