Abstract
Repeated freezing and thawing (F-T) happens during long-term storage and transportation due to the temperature variation, causing quality deterioration of beef products and influencing consumer acceptance. This study was aimed to investigate the relationship between quality attributes, protein structural changes and water real-time migration of beef with different F-T cycles. The results showed that multiply F-T cycles damaged the muscle microstructure and protein structure tended to denature and unfold, led lower population of water reabsorbed, thus triggering the decrease of water capacity, especially a decrease of T21 and A21 of completely thawed beef samples, finally affected the quality, such as tenderness, color and lipid oxidation of beef muscle. Beef should not be abused by F-T cycles >3 times, the quality extremely degraded when subjected to 5 or more F-T cycles, and real-time LF-NMR provided a new aspect to help us control the thawing process of beef.
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