“…This kind of storage may alter physical properties, chemical processes, such as protein aggregation, denaturation, and their oxidation, color changes, lipolysis, lipid oxidation, and sensory properties of meat ( Li et al, 2022 ). The changes occurring in the raw meat material during its freezing storage are influenced by exogenous factors, such as oxygen in the atmospheric air, temperature, storage time, as well as the presence of some heavy metal ions ( Amaral et al, 2018 ; Beltrán and Bellés, 2018 ; Wereńska et al, 2022 ). Meat lipids are also subject to oxidation processes due to the activity of endogenous factors, that is, tissue enzymes and microbial origin ( Arshad et al, 2013 ; Domínguez et al, 2019 ).…”