Impact of Freezing and Thawing Methods on the Quality, Oxidation, and Microstructure of Goat Meat

Freezing and thawing are important ways to keep meat fresh, but they can significantly impact the quality of the final product. In tropical regions, goat meat is an important nutrient source; yet, research on how different freezing rates and thawing procedures affect its physicochemical, microbiological, and structural properties remains limited. This study investigated the effects of slow freezing (−20°C) and rapid freezing (−40°C), followed by five thawing methods, on the longissimus lumborum and semitendinosus muscles of goat. Thawing methods included refrigeration, room temperature, tap water, microwave, and ultrasonic bath. Rapid freezing often outperformed slow freezing, leading to reduced structural damage and improved preservation of the meat's physicochemical properties. Ultrasonic thawing was the most effective strategy among those evaluated, as it significantly enhanced water‐holding capacity, maintained color stability, and reduced lipid and protein oxidation. Histological analysis revealed that ultrasonic thawing preserved muscle fiber integrity more effectively, whereas microwave thawing resulted in the most extensive structural damage and quality degradation. The ultrasonic thawing resulted in the lowest total aerobic bacterial count; however, it was not significantly different from that of the refrigerator thawing method. In conclusion, freezing goat meat at −40°C followed by ultrasonic thawing was the most effective strategy for quality preservation. In addition, this approach facilitates rapid thawing while maintaining physicochemical properties and microbiological safety of different goat muscles, offering a practical and efficient alternative to traditional refrigeration or microwave thawing.