New insights into the mechanism of freeze-induced damage based on ice crystal morphology and exudate proteomics

To What Extent Do Low-Voltage Electrostatic Fields Play a Role in the Physicochemical Properties of Pork during Freezing and Storage?

“…As a result, increased freezing temperatures cause pork to thaw with more water loss, resulting in muscle contraction, which increases shear force and lowers pig softness. 25 The shear forces of the samples in the L-18 group were 31.81, 34.44, and 39.30 N from the first to third months, which is considerably less than 34.13, 38.59, and 42.52 N in the C-18 group (P < 0.05). This is probably because meat samples with LVEF assistance have more water and experience less contraction of the muscle fibers, which enhances the meat's tenderness.…”

“…L-38 and C-38 treatments’ shear forces were substantially lower than L-18 and C-18 treatments’ shear forces ( P < 0.05). As a result, increased freezing temperatures cause pork to thaw with more water loss, resulting in muscle contraction, which increases shear force and lowers pig softness . The shear forces of the samples in the L-18 group were 31.81, 34.44, and 39.30 N from the first to third months, which is considerably less than 34.13, 38.59, and 42.52 N in the C-18 group ( P < 0.05).…”

“…The main reason for this result is that lower freezing temperatures cause rapid freezing of the muscle and the formation of uniform and small ice crystals, which reduces mechanical damage caused by freezing and keeps the muscle tissue and muscle cells at a relatively intact level, thereby reducing thawing losses. 25 However, when pork was frozen at −18 °C, LVEF considerably decreased muscle thawing losses and cooking losses during the prefrozen storage period (the first three months), and LVEF support was diminished when the muscle was stored frozen for three months. Even while pork exhibited lower thawing losses and cooking losses after LVEF-assisted freezing at −18 °C, it still fell short of muscle's lower thawing losses and cooking losses at −38 °C.…”

“…It can be demonstrated that the freezing temperature has the greatest influence on muscle thawing losses and cooking losses during frozen storage and that thawing losses and cooking losses in pork at −38 °C were consistently at the lowest level, but it must be stated that the assisting effect of the LVEF at −38 °C was minimal. The main reason for this result is that lower freezing temperatures cause rapid freezing of the muscle and the formation of uniform and small ice crystals, which reduces mechanical damage caused by freezing and keeps the muscle tissue and muscle cells at a relatively intact level, thereby reducing thawing losses . However, when pork was frozen at −18 °C, LVEF considerably decreased muscle thawing losses and cooking losses during the prefrozen storage period (the first three months), and LVEF support was diminished when the muscle was stored frozen for three months.…”

Effects of Alternating Electric Field Assisted Freezing–Thawing–Aging Sequence on Data-Independent Acquisition Quantitative Proteomics of Longissimus dorsi Muscle

“…In terms of these GO results, these DAPs were most likely identified because they would have been affected by ice crystals produced by freezing that would destroy the integrity of the muscle and cause thawing losses that would lead to protein loss and changes in the functional properties of the proteins in the meat. 29 In addition, the change in DAPs for EA versus OA was lower than that for FA versus OA, indicating that the AEF contributes to the maintenance of the functional properties of the proteins, thus facilitating the reduction of quality deterioration of the meat.…”