Paper Details

Effect of chilling, freezing and thawing on meat quality: A review

Emad Aidani, Banafsheh Aghamohammadi, Mina Akbarian, Afsaneh Morshedi, Milad Hadidi, Nila Ghasemkhani, Ava Akbarian

DOI: http://dx.doi.org/10.12692/ijb/5.4.159-169

Int. J. Biosci. 5(4), 159-169. August, 2014. (PDF)

Abstract:

The specific effects of chilling and freezing are meat tenderness and texture, drip production, meat colour and appearance and odor and flavor. Low temperatures are required during carcass storage to prevent microbial spoilage. Cold shortening or cold toughening depends on the difference between hot carcass and environmental temperatures. Carcass size and degree of fatness are other factors that influence carcass temperature decline. Most concern during storage, distribution and retail display of meat and meat products is the minimum growth temperature for a microorganism. Domestic refrigeration and freezing significantly improves the texture, juiciness and aroma of  meat. This paper discusses the effects of chilling and freezing on the quality of meat.