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October 15, 2025Open Access Public Health and Health Administration ReviewOpen Access

Effect of Freezing and Thawing on the Quality of White Meat from Chicken and Fish in the Context of Public Health

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Authors

ZSZikria SaleemSUShakeeb UllahFRFaiqa Ramzan

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Overview

Study shows freezing and thawing significantly affect nutritional properties of white meat, indicating health concerns.

Key Points

  • Freezing and thawing significantly decrease meat quality, particularly in chicken compared to fish.
  • Chicken pH reduced from 6.09 to 5.25 after freezing, indicating significant alteration in quality.
  • Histological analysis revealed muscle fiber disruption in both frozen and thawed meat samples.
  • Moisture content decreased considerably in chicken and fish, affecting overall texture and quality.

Cite This Study

Saleem et al. (2025) studied this question.

synapsesocial.com/papers/68efa18f9d05deea71d13d43https://doi.org/10.59644/oaphhar.4(1).230
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