Protein degradation, oxidation stability, microbiological quality and physicochemical properties in beef muscles subjected to freeze-thawing cycle

Freezing is one of the fundamental preservation techniques for increasing the shelf-life of meat. However, the quality of frozen meat is highly dependent on the thawing process. Thus, the current study sought to investigate the effects of freeze-thawing processing on protein degradation, lipid oxidation, microbiological spoilage, and qualitative parameters of two types of beef muscles: Longissimus lumborum and Semitendinosus. Beef muscles were collected from ten steer carcasses of at approximately 15 months of age with a mean body weight [...]