Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle

• Aging effects of frozen–thawed beef from Angus and Nellore on tenderness was evaluated.
• Freezing increased purge, cooking loss and total exudate loss throughout aging.
• Freezing increased proteolysis but reduced shear force only in Angus meats.
• The tenderizing process by freezing prior to aging depends on the animal breed.

The objective of this study was to determine the effects of freezing prior to aging on the meat tenderness of young Nellore and Aberdeen Angus bulls. Samples of the longissimus thoracis muscle were submitted to two treatments: conventional aging and freezing (− 20 °C for 40 days) followed by thawing and aging periods. The meats were evaluated after 0, 7, 14 and 21 aging days (1 °C). Freezing increased (P < 0.05) purge, cooking loss and total exudate loss throughout aging. Nellore meats had greater total exudate loss and shorter sarcomere lengths (P < 0.05). Freezing increased proteolysis during aging in the meats of both breeds, but reduced shear force was found (P < 0.05) only in Aberdeen Angus meats and only at time zero. These results suggest that the meat tenderizing process by freezing prior to aging may contribute to meat tenderness in the first weeks of aging, but it is dependent on the animal breed.