Frozen Meat Samples Research Articles

Dosing in Three Levels of Apricot Seed Oil and Its Affects on Some Fresh and Frozen Sheep Meat Traits

Its impact on some characteristics of frozen meat from Iraqi sheep. The experiment was carried out at the Animal Production Field of the College of Agriculture, Tikrit University, from August 22, 2023, to December 2, 2023. Fifteen lambs were used, divided into three groups (five lambs per group) with similar average weights (24.40 kg). The treatments were randomly assigned, and a collective feeding system was employed using a single formula of concentrated feed at 3% of the live animal's weight. The results indicated a significant difference (P≤0.05) in the moisture content favoring the first treatment over the second and third treatments. Conversely, the third treatment showed a significant increase (P≤0.05) in fat percentage, ash content, and protein content compared to the first treatment. The administration of apricot oil at 0.0020% of the live animal's weight led to a reduction in lipid peroxidation and post-thaw loss after two months of freezing. The results also showed significant differences in the free fatty acid profiles (Palmitic, Stearic, Oleic, Linolenic, Linoleic, and Myristic) in the frozen meat samples, with the third group of animals showing significant superiority (P≤0.05) over the other groups after two months of freezing.

Bacteriology of chicken meat samples from Bharatpur, Chitwan, Nepal

Many food-borne diseases are associated with the consumption of chicken meat and thus are of public health significance worldwide. A cross-sectional study was done to isolate, identify, and characterize bacteria from chicken meat samples of Bharatpur, Chitwan. A total of 102 samples were randomly collected and processed at the Microbiology laboratory of Birendra Multiple Campus, Chitwan for three months (May-July 2016). One gram of each sample was crushed on 9 ml distilled water in a sterile mortar pestle followed by serial dilution and inoculation of 0.1 ml sample into suitable culture media and incubated at 37 оC for 24 hours. Identification of the isolates was done by microscopic examination and biochemical tests and the antimicrobial susceptibility pattern of the isolates was determined by the Kirby Bauer disc diffusion method. Out of 102 meat samples, the growth positivity rate was 94.0% (n = 96/102) on all of the culture media. 26/48 fresh and 44/54 frozen samples gave positive growth with 36 isolates from fresh and 60 isolates from frozen meat samples, with the occurrence of Staphylococcus aureus 26(27.08%), Pseudomonas spp 6(6.25%), Proteus spp 4(4.16%), Escherichia coli 22(22.91%), Salmonella spp 16(16.66%), Citrobacter spp 8(8.33), Acinetobacter spp 8(8.33%), Streptococcus spp 2(2.08%), Shigella spp 4(4.16%) and Vibrio spp 2(2.08%). Cefalexin (92.85%) was the most effective antibiotic against Gram-positive bacteria followed by Amoxicillin (71.42%) and Methicillin (64.28%). The least effective antibiotic was Ampicillin (50%). Similarly, Gentamicin (76.47%) followed by Nalidixic acid (41.47%) were effective against Gram-negative bacteria, while some showed resistance to all three classes of drugs exhibiting MDR.

Detection and health risk assessment of toxic heavy metals in chilled and frozen meat collected from Sharkia province in Egypt.

The consumption of meat is a fundamental aspect of global diets, providing essential nutrients and proteins vital for human nutrition. However, ensuring the safety of meat products has become progressively challenging due to potential contamination by toxic heavy metals (HMs) and pathogenic microorganisms. This study focuses on assessing the prevalence of Lead (Pb), Mercury (Hg), Arsenic (As), and Cadmium (Cd), in chilled and frozen meat in Sharkia Governorate, Egypt. A total of 30 samples, comprising 15 chilled and 15 frozen beef samples, were collected from various marketing stores in Sharkia. Analysis of toxic metals was conducted via atomic absorption spectrophotometer (AAS) following wet digestion. The average levels (mg/kg) in chilled meat samples were found to be 0.64 ± 0.14 for Pb, undetectable for Hg, 0.02 ± 0.14 for Cd, and 4.66 ± 0.57 for As. In frozen samples, the average concentrations were 0.89 ± 0.21 for Pb, 0.08 ± 0.03 for Hg, 0.02 ± 0.004 Cd, and 5.32 ± 0.59 for As. Generally, the levels of HMs in frozen meat samples were observed to be higher than in chilled samples. Importantly, the levels of Pb were higher than maximum residual concentrations [maximum permissible limit (MPL)] in 53.3% of the chilled and 66.6% of the frozen, Cd levels in chilled and frozen were within the permissible concentrations in all samples, Hg was not identified in all the chilled and in 67% of frozen samples, and As levels were higher than the permissible levels in all samples chilled and frozen. The assessment of human health risk for adults revealed an estimated daily intake (EDI) value of beef meat below the threshold of the oral reference dose (RFD) for all analyzed metals except for As, where 46.7% of chilled samples and 60% of frozen samples exceeded the RFD. Furthermore, both the Hazard Quotient (THQ) for As and Hazard index (HI) for all the analyzed metals were above 1 in 33.3% of chilled samples and 46.7% of frozen samples. This indicates the remarkable adverse effects on human health associated with the consumption of meat with elevated levels of HMs, emphasizing the need for stringent quality control measures within the food industry.

A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes.

Simple SummaryFreezing is used to extend the storage time of meat and is common practice in lamb meat production, since it maintains a steady supply of seasonal meat throughout the year and allows shipping over long distances. Fresh meat may also be purchased and frozen at home, to enable longer storage of the product before consumption. Freezing is the best preservation method, apart from chilling of fresh meat. However, differences in quality parameters between fresh and frozen meat may influence consumer choice and preferences. It is thus important to evaluate these differences, and how they are affected by conditions and animal handling during primary production, slaughter method and storage conditions before retail sale. This study examined the effect of freezing on technological meat quality and sensory attributes in lamb meat samples collected at two different slaughterhouses using different slaughter methods. Several differences between fresh and frozen-thawed meat were detected in terms of technological meat quality and sensory attributes, including colour, Warner-Bratzler shear force, cooking loss, flavour attributes and juicy texture.Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrical stimulation. The fresh and frozen meat samples included products from both slaughter systems. Ten twin pairs of ram lambs were used in the study, with one of each twin slaughtered at each abattoir. Fresh meat was analysed after chilling and frozen meat was stored frozen for three months and analysed after thawing. The Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, sensory attributes, Warner-Bratzler shear force (WBSF) and distribution of water and lipid within each meat sample. Meat samples analysed after frozen storage were darker, less red and more yellow than the fresh meat. Freezing and frozen storage increased fluid loss and WBSF compared with the fresh meat, due to protein denaturation. Frozen storage affected sensory attributes by increasing fatty odour, frying flavour, sour flavour, fatty flavour and liver flavour, and by reducing juicy texture and mushy texture.

Assessment of malondialdehyde level in broiler chickens suffering from chronic heat stress and fed on a diet supplemented with bioactive substances

Heat stress is one of the most important health dilemmas that faces poultry industry characterized by high degrees of economic losses. The presented work, here, was carried out to evaluate the effects of grape pomace (GP) on decreasing the levels of oxidative stress induced by heat stress in broilers. For that purpose, 150 chicks were randomly assigned into three groups (50 chicks/group). One group received no treatment, the control group (G1). The second group (G2) was provided with 25 gm (2.5%) of GP/kg of ration. The third group (G3) was given 50 gm (5%) of GP/kg of ration. The results indicated that the levels of MDA in fresh meat samples (G3) were significantly (p˂0.05) the lowest than those from other meat samples of the G2 and G1. Frozen meat samples (G2 and G3) had significantly (p˂0.05) lesser levels of MDA than those from G1. In the case of MDA from the plasmas of chickens, their levels were significantly (p˂0.05) the lowest in the G3 followed by G2 than those from other plasma samples of G1.

Genotyping and antibiotic resistance of methicillin-resistant staphylococcus aureus strains isolated from raw and frozen meat samples and assessment of the antimicrobial effects of origanum vulgare against MRSA isolates

Background: Methicillin-resistant Staphylococcus aureus is a resistant bacterium responsible for food poisoning. The present survey was done to assess the genotyping and antibiotic resistance of MRSA strains isolated from raw and frozen meat samples and assessment of the antimicrobial effects of Origanum vulgare against MRSA isolates. Methods: Two-hundred raw and frozen meat samples were collected and presence of MRSA was assessed using the culture. Disk diffusion was used to assess the antibiotic resistance of isolates. Isolates were subjected to PCR to obtain the virulence characters. Gas chromatography was used to determine chemical components of O. vulgare. Minimum Inhibitory Concentration and Minimum Bacterial Concentration of O. vulgare essential oil was also assessed. Results: Thirty two out of 200 meat samples (16%) were positive for MRSA. MRSA isolates had the highest resistance toward penicillin (100%), ceftaroline (100%), tetracycline (87.50%), and erythromycin (68.75%). Distribution of seA and eta genes amongst the raw and frozen meat samples were 75% and 58.33% and 50% and 33.33%, respectively. Β-Caryophyllene (31.10%), 1-Octen-3-ol (18.41%), 1,8-Cineole (15.19%), and Thujopsene (8.20%) were the most commonly identified chemical components.

Effects of microwave-assisted freezing on the quality attributes of lamb meat

The objective of this study was to investigate the effect of microwave-assisted freezing (MAF) on some quality attributes of lamb meat. The lamb meat was frozen under microwave irradiation with different power levels of 0%, 40%, 50%, and 60%. The microstructure of frozen lamb meat was investigated immediately after freezing by light microscopy technique. Also, the quality properties such as drip loss, texture, and color were assessed after thawing of frozen meat samples. Results showed that the average size of ice crystals at the highest level of microwave power was approximately 38% lower than the frozen sample without the application of microwave irradiation (control sample). drip loss and color change decreased by increasing the power level of microwave irradiation. Also, MAF at the power levels of 50% and 60% improved the hardness of thawed lamb meat.

Changes in meat quality of Musculus Longissimus thoracis et lumborum after 1 and 4 months of frozen storage at -18°C, obtained from lambs

The present study aimed to evaluate the effect of freezing and frozen storage duration (1 and 4 months) on the chemical composition and technological properties of lamb meat. Meat samples from Musculus Longissimus thoracis et lumborum were collected from Bulgarian Dairy Synthetic Population and their crosses with Ile-de-France and Mouton Charollais breed, with a slaughtering weight of 22-23 kg. Samples were frozen in a freezer at -18 ??. Frozen meat samples were thawed in a refrigerator at 4 ?? 1 month and 4 months after freezing and analysed for determination of chemical composition and technological properties. It was established that lamb meat from the control group kept frozen for 1 month had statistically significantly higher water content compared to crosses of Bulgarian Dairy Synthetic Population with the Ile-de- France breed. Furthermore, dairy lambs were outlined with substantially higher meat fat content compared to crosses of Bulgarian Dairy Synthetic Population with the with Mouton Charollais. The chemical analysis of meat kept frozen for 4 months demonstrated significantly lower water content and higher dry matter and protein content in Ile-de-France crosses with Bulgarian Dairy Synthetic Population than in the control group. The meat protein percentage was higher while fat content - was lower in crossed Bulgarian Dairy Synthetic Population with Mouton Charollais compared to respective values in controls. Meat pH values of Mouton Charollais crosses differed significantly between the 1st and 4th month of frozen storage (??0.01). It was found out that the tenderness of meat frozen for 1 and 4 months was statistically significantly elevated in crosses of Bulgarian Dairy Synthetic Population with Ile-de-France and Mouton Charollais breeds compared to meat from control lambs.

Incidence of Staph. aureus in meat products in Aswan city,Egypt

Meat is considered an excellent source of high quality animal protein, vitamins as B complex and minerals as iron. Therefore a total of 100 fresh and frozen meat samples were collected from Aswan city supermarkets for evaluation of the presence of contamination with Staphylococcus aureus. The results revealed that the incidence of isolated Staph. aureus from frozen meat samples were 36% and from fresh meat samples were 34% and the Staphylococcal count in examined fresh and frozen meat were4.1x103±1.05x103 and 2.2x103±0.52x103; respectively. confirmation of the results done by using of Polymease Chain Reaction (PCR) .Meat considered as an important source of protein, fat, vitamins and minerals, low in carbohydrate content. All muscle tissue is very high in protein, containing all of the essential amino acids and in most cases is a good source of zinc, vitaminB12, selenium, phosphorus, niacin, vitaminB6, choline, riboflavin and iron.meat is very important for us

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A cross sectional study was performed to determine the frequency of Escherichia coli in fresh and frozen meat samples followed by antimicrobial resistance profiling and to detect different extended spectrum beta lactamases (ESBLs) genes. A total of 100 samples of fresh and frozen meat (n=50 each) were collected from different butcher shops and supermarkets. Equal numbers of specimens were collected from chicken and mutton. Samples were processed for isolation and identification of E. coli by standard microbiological, biochemical and molecular characterization. The resistance pattern was detected by Kirby-Bauer disk diffusion method while presence of ESBLs was checked by double disk synergy test and PCR. The results of present study showed that among 100 meat samples, potentially pathogenic E. coli was isolated from 36 samples with greater contamination 20/50 (40%) in chicken samples in comparison to mutton 16/50 (32%). Similarly, the frequency of E. coli was more pronounced in fresh meat 30/50 (60%) rather than frozen 4/50 (8%). The highest resistance pattern (100%) was observed against ampicillin, ciprofloxacin, vancomycin and tetracycline followed by cefotaxime (91.6%) and (n=27) isolates were found multi drug resistant (MDR). The double disk synergy test found 17 (47.22%) ESBL producing isolates while bla CTX-M gene was identified in 5 (29.41%) isolates followed by bla OXA-48 in 4 (23.52%) samples and bla TEM gene in 1 (5.88%). This study revealed that vigilant control procedures should be implemented all over the food chain and effective surveillance should also be performed at national level to minimize the spread of MDR and ESBL producing Escherichia coli from raw meat.

Chemical quality indices in local and imported beef meat

Freshness of meat samples can be measured and evaluated by chemical tests based on t h e i r protein decomposition, lipid oxidation and/or pH values. A total of 100 random samples of local and imported beef meat (50 of each) were collected from different shops in Cairo governorate for evaluation of their chemical quality. Chemical examination of beef samples revealed that the mean values of pH, TVB/N (mg%) and TBA (mg/Kg) were 5.77 ± 0.32, 11.9±1.63 &0.58± 0.10 for local meat samples respectively , while they were 6.6 ± 0.12, 21.5 ± 1.95 & 0.95 ± 0.11 for imported samples respectively. Overall results obtained were considered important meat quality indicators. It is clear that there is a significant difference between fresh and frozen meat samples, which could be attributed to storage time and other conditions, particularly for frozen samples.

Identification of Species in Commercial Frozen Shrimp Meat in Taiwan

Attempts were made to identify species in commercial frozen shrimp meat samples collected in Taiwan. First, approximately 20 fresh specimens of each of the 10 common commercial shrimp species were identified by morphological methods. A 401 to 407-bp fragment of the cytochrome b gene was amplified from the shrimp meat by polymerase chain reaction (PCR) using the primer pair UCYTB151F/270R. By comparing the gene sequences and PCR-restriction fragment length polymorphism (RFLP) maps obtained using the endonucleases Alu I, Ssp I and Hae III, the 10 species of shrimp could be successfully differentiated. The PCR-RFLP method was proved applicable for the species identification of 10 marketed shrimp samples.

Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal.

Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal. The browning intensity was assessed through measuring the absorbance at 420 nm with a spectrophotometer as well as the direct analysis of the color and pH. The results showed that CIE b*, CIE a*, and A420* values in the extract of fresh-chilled veal were significantly (p<0.05) higher than frozen-thawed samples. The extract of frozen meat samples stored at −18°C became significantly darker and more yellowish compared to −4°C. The results showed that the A420* value in the frozen-thawed veal stored at −4°C and −18°C was reduced by approximately 17.22±3.53% and 11.68±2.49%, respectively, compared with fresh-chilled veal. The findings also showed that the storage temperature of minced veal and the heating time in this reaction had a significant effect on all tested variables (p<0.0001). The proposed method can be considered as an easy, quick, and inexpensive test for differentiating between the fresh-chilled and frozen-thawed minced veal.

The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat

Proteins are the most important ingredients in meat. They are found in meat in different forms and with different functions. Thymosins are small proteins present in many animal tissues, with molecular weights of 1000–15000 Da. The technological processing of meat causes changes in the amount and shape of the basic ingredients. During the freezing of meat and its storage in the frozen state, various chemical reactions take place causing changes in the proteins. The aim of this paper was to examine the influence of the freezing rate and thawing methods on the changes and behaviour of thymosin proteins in pork meat (M. longissimus thoracis et lumborum) during storage. Protein analyses were performed using capillary gel electrophoresis (CGE) and the SDS-MW Analysis Kit (Beckman Coulter). The meat samples were frozen at 10 different rates (from 0.23 cm/h to 1.43 cm/h). The samples were tested at different times during 60 days of storage at -20oC (after 1, 15, 30, 45, 60 days). Before the analysis, the samples were thawed in the refrigerator, at room temperature and in the microwave. After one day of storing frozen meat samples, the relative concentration of thymosin was less than 1% in all tested samples. During 60 days of storage, most samples had a slight increase in the relative concentration of thymosin. The highest relative concentration of thymosin after 60 days of storage (1.67%) was recorded in a meat sample that was frozen at a rate of 1.10 cm/h and thawed in a microwave oven.

Assessment of Bacterial Evaluation of imported Frozen Meat.

One hundred random samples of American, Brazilian, Indian and Sudanese imported frozen meat 25 of each were collected from different shops and super markets at Cairo province to evaluate their bacteriological quality. The obtained results indicated that the mean values of APC of the examined imported frozen meat samples were 7.25x105, 1.53x106, 1.54x106, and 2.35x106 in American, Brazilian, Indian and Sudanese respectively while the mean count of psychotrophic of the examined samples were 1.02x106, 1.42x106 3.57x105 and 1.50x106 respectively , the mean values of staphylococci count in the same samples were 2.41x103, 1.50x104, 1.87x104, and 2.62x104 respectively. For the incidence of Aeromonas species in examined frozen meat , A .hydrophila were present in 20 %, 28 %,40% and 32% of American ,Brazilian, Indian and Sudanese meat respectively while A.Slmonicida were present in 21%,24%,20% and 20% in the same samples respectively on the other hand A. puctata were present in 8%,16%,8% and 12% of the examined samples respectively . A.sorbia also present in 8%,20%,4% and 8% of the same samples respectively finaly A. cavia were present in 8%,16%,4% and 4% of the examined samples respectively

Occurrence of Salmonella spp. and Listeria spp. in snail meat

The objective of the research was to determine the occurrence of microorganisms of the Salmonella spp. and Listeria spp. in raw and frozen (cooked) snail meat obtained from both free-living and farmed edible snails. The research material comprised meat samples collected from three snail species (25g from each), that is, Roman snail (Helix pomatia – HP), small brown garden snail (Cornu aspersum aspersum – CAA) and large brown garden snail (Cornu aspersum maxima – CAM). Roman snails came from their natural environment and were harvested in Wielkopolska Voivodeship and Lower Silesia Voivodeship (regions A and B, respectively). The Cornu genus snails were obtained from two heliciculture farms located in the abovementioned voivodeships (farms A and B, respectively). On both farms, the snails were maintained under the mixed rearing system. The raw meat samples taken from the edible portion of snails, that is, the foot with collar and a fragment of the mantle, were obtained after the snails were sacrificed in the laboratory. The frozen meat samples, on the other hand, came from a snail meat processing facility. A total of 300 samples were examined for the presence of Salmonella spp., and 240 for the presence of Listeria spp. The research also included pooled soil samples of 0.5 kg each collected from polytunnels (in the pre-fattening stage) and outdoor farming plots (in the fattening stage). The tests for the Salmonella presence were performed in accordance with Polish standard PN-EN ISO 6579:2003, and the test for Listeria complied with PN-EN ISO 11290-1:1999. Listeria monocytogenes was identified by the PCR technique. Salmonella spp. were not detected in any of the 300 samples of raw and cooked snail meat under study. Nor were these pathogens isolated from the soil samples. The absence of these bacteria in the raw meat samples indicates that Salmonella spp. did not occur in either the natural habitat of Roman snails or the two farms producing Cornu genus snails. On the other hand, bacteria of Listeria spp. were detected in 101 (42.1%) snail meat samples. A particularly high load of microbiota was found in raw meat, as these bacteria contaminated from 60% (for HP from region A and CAM from farm B) up to 75% (for CAA from farm A) of samples. Notably, a markedly lower percentage (35%) of samples containing Listeria spp. was found only among the Roman snail raw meat samples from the region B. Listeria spp. were also detected in all the soil samples. Thermal treatment of meat achieved a substantial reduction in the load of Listeria spp., but did not eliminate it. The frequency of this genus in frozen meat samples was from 63.5% (for CAM from farm A) to 15.4% (for CAA from farm B) of that in raw meat. The PCR technique was used identify 15 selected strains, including 11 from raw meat samples and 4 from cooked meat. A total of 5 isolates were recognized as Listeria monocytogenes (2.1% of all samples examined and 4.95% of samples with Listeria spp.). All of them originated from the raw meat of farmed snails, including one (CAA) from the farm A and four (3 CAA and 1 CAM) from the farm B. Bacteria of the Salmonella and Listeria genera occur in the natural habitat of edible snails, which poses a potential hazard to human health. Effective implementation of control programmes at the primary production stage is the first step that could considerably limit the presence of these pathogens in farmed snails and, consequently, in snail meat. .

Variability of microbial contamination of edible snail meat depending on species and location

Variability of microbial contamination of edible snail meat depending on species and location

Influence of best thawing method to reduce microbial load in red meats

The current study was carried out at the college of veterinary medicine, University of Baghdad, for three months. The main objective of this study was to evaluate the effect of different thawing method of frozen minced red meat to reduce its bacterial load. Four thawing methods were used where the tap water at 18 °C for two hours was used in the first method, while the hot water at 40 °C for 1.5 hours was used in the second method and in the third method the frozen minced meat samples were left at room temperature (28 °C) for two hours, where as in the fourth method the frozen meat samples were stored inside the refrigerator at 4 °C for 20 hours. Data revealed that there were significant differences (P&lt;0.05) in the mean values of total aerobic bacterial counts between the tap water, room temperature and the refrigeration thawing methods and were lower than the standard limits recorded by ICOSQ and were ranged between 4.84 to 6.0 log cfu/gm of meat. On the other hand these data revealed that thawing in hot water had non significantly (P&gt;0.05) the highest counts of total aerobic bacterial counts in comparison to the other mentioned three thawing methods and were ranged from (6.04–7.9) log cfu/gm of meat, which were higher than the standard limits recorded by ICOSQC. In conclusion on the basis of this investigation, it is pointed out that thawing of frozen minced red meat inside the refrigerator for overnight was the best and suitable to get meat with stable microbiological quality.

THE EFFECT OF CONVENTIONAL AND SHOCK FREEZING ON DRIP LOSS AND TEXTURAL PARAMETERS OF BEEF MEAT

Abstract The effect of conventional and shock freezing on thaw drip loss and firmness of beef meat was studied. The meat samples was frozen in conventional freezer at -18 °C and shock frozen meat samples reached -50 °C temperature. Drip loss was measured by weighing the meat sample during thawing. The firmness was performed with TA-XT Plus Texture Analyzer with the volodkevich bite jaws. The firmness score and thaw drip loss differences did not been recognized between conventional and shock freezing meat excluding 7th day.

Rapid detection of frozen pork quality without thawing by Vis–NIR hyperspectral imaging technique

Quality determination of frozen food is a time-consuming and laborious work as it normally takes a long time to thaw the frozen samples before measurements can be carried out. In this research, a rapid and non-destructive determination technique for frozen pork quality was tested with a hyperspectral imaging (HSI) system. In this study, 120 pieces of pork meat were frozen by four kinds of methods with various freezing temperatures from −20 to −120°C. The hyperspectral images of the samples were acquired at the frozen state. Quality indicators including drip loss, pH value, color, cooking loss and Warner–Bratzler shear force (WBSF) of the samples were measured after thawing. The spectral characteristics of the frozen meat samples were studied and it was revealed that the reflectance at 1100nm had a close relationship with the freezing temperature (R=−0.832, p<0.01). Partial least squares regression (PLSR) was applied to establish the spectral models, and the models were then optimized. Results showed that the improved region of interest (ROI) method could be used to extract effective spectral information to withstand the interference of freezing, and choosing appropriate spectral bands and spectral pretreatment techniques were crucial to develop robust mathematical model. The performances of the models established were diverse based on different quality indicators. The coefficients of determination for prediction (Rp2) for L*, cooking loss, b*, drip loss and a* were 0.907, 0.845, 0.814, 0.762, and 0.716, respectively. However there were low correlations (Rp2) for pH and WBSF measurements. The current study indicated that HSI had the potential for non-destructive determination of frozen meat quality without thawing.