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), SDS-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.

► The freeze-thaw process accelerated color deterioration of beef during cold storage.
► The oxidation of Mb was not related to lipid oxidation.
► The MetMb reductase activity was decreased by freeze-thaw process.