The effects of electrical stimulation, thawing, ageing and packaging on the colour and display life of lamb chops

Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

“…Recently, a freeze-thaw treatment has been found to have contradictory effects on meat color (Tang, Faustman, Mancini, Seyfert, & Hunt, 2006). Temperature abuse attributed to freeze-thaw cycling stimulated lipid oxidation and accelerated surface discoloration in meat (Hansen et al, 2004;Moore, 1990;Moore & Young, 1991). The rapid deterioration of meat color has often been observed in thawed meat compared to fresh meat at commercial meat markets.…”

Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

“…In a study of cod muscle, Benjakul and Bauer (2000) revealed that freeze-thaw cycles directly affected the physicochemical and enzymatic properties of cod muscle proteins, in terms of the activities of α-glucosidase, β-Nacetyl-glucosaminidase, Ca 2 + -ATPase and Mg 2 + -Ca 2 + -ATPase, surface sulfhydryl group content, surface hydrophobicity of actomyosin and protein solubility. These changes could contribute to either good or bad meat quality, including discounting color (Hansen et al, 2004;Moore, 1990;Moore & Young, 1991) and reduced protein functionality of raw meat that had a detrimental effect on the quality of the final processed products (Carballo et al, 2000;JimenezColmenero, Carballo, & Solas, 1995). However, repeated freeze and thaw accelerated meat tenderization of beef (Locker & Daines, 1973).…”

Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers

“…Freezing and thawing had adverse effects on surface color of fish (Chow et al, 1988), lamb (Moore and Young, 1991) and beef (Lanari et al, 1989). Light is an important factor in frozen meat discoloration during retail display.…”