EFFECT OF REPEATED FREEZING AND THAWING ON THE QUALITY OF SPENT CATTLE AND BUFFALO MEAT
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Date
2023-03-23
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COLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR, KERALA VETERINARY AND ANIMAL SCIENCES UNIVERSITY
Abstract
The objective of the present study was to assess the effect of repeated freeze-thaw cycles on the physic-chemical, microbial, nutritional and sensory qualities of spent cattle (n=6) and buffalo meat (n=6). The effect of three
successive freeze-thaw cycles on beef and carabeef was compared with raw meat (before freezing). The biceps femoris muscle was collected and subjected to freezing at -18 ℃ for seven days, after ageing for 72 hours. The samples were
thawed by five different methods, viz., ambient temperature thawing (AT) at 31-34°C, chiller temperature thawing (CT) at 4 °C, microwave thawing (MT), immersion thawing with water replacement (ITW) and immersion thawing
without water replacement (ITWO). All the meat samples were subjected to three freezing (one week) and thawing cycles. The post-thaw meat after each freezethaw cycle was subjected to physico-chemical, microbiological, nutritional loss and sensory attribute assessment. The results of the present study suggested that as the number of freeze-thaw cycles increased, physico-chemical parameters such as pH, water holding capacity, shear force value, moisture content and redness (a*) value declined significantly (P≤0.05). On the other hand, the thaw loss, MFI, Lightness (L*) and yellowness (b*) value, thiobarbituric acid value, total ash and collagen solubility increased significantly (P≤0.05) and significantly differed between the thawing methods within the freeze-thaw cycles. The drip loss and tyrosine value did not differed significantly among the freeze-thaw cycle as well as among the thawing methods but an increase was observed in the 3rd freezethaw cycle compared to raw meat. Collagen content, cooking loss, crude protein and ether extract remained non-significant throughout the three freeze-thaw cycles and were not affected by thawing methods. Sensory characteristics like colour, odour, appearance, flavour, juiciness and overall acceptability declined significantly (P≤0.05), but tenderness increased, and it was well within the acceptable range as evaluated by the semi-trained panellists. There were significant differences (P≤0.05) observed between the thawing methods within the freeze-thaw cycles for the sensory attributes and CT had the best scores among the thawing methods in all the freeze-thaw cycles. Microbial quality was improved with successive freeze-thaw cycles. The total viable count increased initially in the first freeze-thaw cycle and then decreased gradually with an increase in freeze-thaw cycles without significant differences. Among the thawing methods, CT had the highest sensory scores and the least effects on physico chemical attributes. Therefore, based on the results of the present study, it can be concluded that as the number of freeze-thaw cycles increased, the physicochemical, microbial, nutritional, and sensory parameters were affected significantly and repeated freeze-thaw cycles should be minimised at processor as well as at consumer level as much as possible. It was also concluded that the best thawing method was CT followed by MT, ITWO, ITW and AT.