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January 1, 2026Revista Brasileira de ZootecniaOpen Access

Protein degradation, oxidation stability, microbiological quality and physicochemical properties in beef muscles subjected to freeze-thawing cycle

Azad Behnan Sabow

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Key Points

The aim is to examine how freeze-thawing influences protein degradation, lipid oxidation, and microbiological quality in beef.
Analyzed two types of beef muscles: Longissimus lumborum and Semitendinosus
Collected beef muscles from ten steers approximately 15 months old
Assessed protein degradation, lipid oxidation, microbiological spoilage, and physicochemical properties.
Thawing impacts protein degradation, affecting overall meat quality
Findings indicate increases in lipid oxidation during freeze-thaw cycles
Microbiological spoilage rates varied among the different muscles tested.

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Implication

Investigates how freeze-thawing affects protein degradation and quality in beef muscles, highlighting implications for meat preservation.

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Cite This Study

Azad Behnan Sabow (2026) studied this question.

synapsesocial.com/papers/69c37b81b34aaaeb1a67e046 https://doi.org/10.37496/rbz5520250035

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