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

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.