Abstract
The flesh quality deteriorated after thawing on the basis of degradation of physical properties. Moreover, it could be presumed that the K-value increase was exacerbated by ice crystals, and the decreasing speed of chemical freshness was sped up accompanied by ice storage after thawing. Thus, the formation of ice crystals, which destroyed the muscle cells and structures, may be one of the dominant factors causing the deterioration in the flesh quality.
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