Evaluation of physicochemical properties of fresh and defrosted chicken breast meat of different minced sizes

• Minced Sizes Evaluated : The study examined the effects of three minced particle sizes (4 mm, 6 mm, and 11 mm) on chicken breast minced meat quality. • Meat Conditions : Two conditions were analyzed fresh and frozen-thawed (stored at -18°C). • Colour Analysis : Significant differences (p<0.05) in colour values (a* - redness, b* - yellowness, L* - lightness) between fresh and defrosted meat. • Fresh minced meat had a higher L* value (59.34 ± 0.342) compared to frozen-thawed samples. • L* and b* values also varied significantly across different minced sizes and conditions. • Texture Analysis : Significant differences (p<0.05) in textural properties, except for gumminess and chewiness, between fresh and defrosted meat. • Defrosted samples exhibited higher hardness and springiness. • Fresh samples showed greater cohesiveness and resilience. • Interaction Effects : An interaction was observed between minced sizes and meat conditions, influencing both colour and texture properties. The present study evaluated the effect of different mince particle sizes on the quality of fresh and defrosted/frozen-thawed chicken breast meat. Broiler chicken breast meat was obtained and minced into 4 mm, 6 mm, and 11 mm particle sizes using a mechanical mincer. The minced meat was pooled according to its particle size and divided into two groups: (1) one group was analysed fresh, while the other (2) was frozen at -18 °C and thawed before subsequent analysis. The findings of the study indicated significant differences (p<0.05) in the colour values for a * (redness), b * (yellowness), and L * (lightness) between fresh and frozen-thawed meat. Additionally, L * and b * values varied significantly (p<0.05) depending on the minced particle sizes and the condition of the meat. Fresh minced samples had a higher L * value (59.34 ± 0.342) than frozen-thawed minced samples. The difference could be due to light reflection on the meat surface, which is affected by changes in protein structure and their ability to retain water. The results also indicated a significant difference in textural profile analysis indices between the meat conditions, except for chewiness, which revealed no significant differences (p>0.05) between fresh and frozen-thawed samples. Springiness value was higher in frozen-thawed samples (0.37 - 0.54 of fresh meat vs 0.45 – 0.69 in frozen-thawed meat) while cohesiveness was higher in fresh meat (0.39 – 0.35 in fresh meat vs 0.37 – 0.33 in frozen-thawed meat). Furthermore, the findings indicated an interaction between different minced particle sizes and meat conditions with respect to drip loss, cooking loss, pH, L *, b *, and texture profile analysis (TPA) indices. The findings of this study provide an understanding of product variability so the meat industry can optimise its approach in handling and processing minced chicken breast meat to ensure better products and improve consumer satisfaction.