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

The effects of freeze-thaw cycle on the physicochemical properties and color stability of beef semimembranosus muscle during cold storage were investigated. Meat was tested for effects on color (CIE L*, a*, b*), myoglobin content (%), metmyoglobin reducing ability (MRA), thiobarbituric acid reactive substances (TBARS), heme pigment content (ppm), SOS-PAGE profile, and tissue microstructure. Fresh meat showed significantly (p<0.05) higher values of CIE a*, CIE b*, and oxymyoglobin content (%) compared to freeze-thawed meat during cold storage. However, metmyoglobin content (%) was higher in freeze-thawed meat than in fresh meat during 7 days of cold storage. There were no significant differences (p>0.05) in MRA among the treatments during cold storage. The TBARS value (0.387 mg/kg) of fresh meat was significantly (p<0.05) higher than those of freeze-thawed meats after 5 days of cold storage. These results suggest that the freeze-thaw process could accelerate the deterioration of meat color. (C) 2011 Elsevier Ltd. All rights reserved.