Does Freezing Beef Affect Its Quality Serious Eats

• Journal List
• Korean J Food Sci Anim Resour
• five.34(four); 2014
• PMC4662152

Korean J Food Sci Anim Resour. 2014; 34(4): 482–495.

Upshot of Repeated Freeze-Thaw Cycles on Beef Quality and Prophylactic

Mohammad Hafizur Rahman

¹ Section of Fauna Science, Bangladesh Agronomical University, Mymensingh 2202, People's republic of bangladesh

Mohammad Mujaffar Hossain

¹ Section of Animal Scientific discipline, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh

Syed Mohammad Ehsanur Rahman

¹ Department of Animal Scientific discipline, Bangladesh Agronomical University, Mymensingh 2202, People's republic of bangladesh

Mohammad Abul Hashem

¹ Department of Brute Science, People's republic of bangladesh Agricultural Academy, Mymensingh 2202, Bangladesh

Received 2014 Mar 26; Revised 2014 Jun 30; Accepted 2014 Jul xiv.

Abstract

The objectives of this study were to know the result of repeated freeze-thaw cycles of beef on the sensory, physicochemical quality and microbiological assessment. The effects of three successive freeze-thaw cycles on beef forelimb were investigated comparing with unfrozen fresh beef for 75 d by keeping at −20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to know the best ane. As the number of freeze-thaw cycles increased color and aroma declined significantly before cook within the cycles and tenderness, overall acceptability as well declined amidst the cycles after cook by thawing methods. The thawing loss increased and dripping loss decreased significantly (p<0.05). Water holding chapters (WHC) increased (p<0.05) until two cycles and so decreased. Cooking loss increased in cycle i and 3, simply decreased in cycle 2. pH decreased significantly (p<0.05) amidst the cycles. Moreover, drip loss, cooking loss and WHC were affected (p<0.05) past thawing methods within the cycles. two-Thiobarbituric acid (TBARS) value increased (p<0.05) gradually within the cycles and among the cycles by thawing methods. Full viable bacteria, full coliform and total yeast-mould count decreased significantly (p<0.05) within and among the cycles in comparison to the initial count in repeated freeze-thaw cycles. As a result, repeated freeze-thaw cycles affected the sensory, physicochemical and microbiological qua- lity of beef, causing the deterioration of beefiness quality, but improved the microbiological quality. Although repeated freeze-thaw cycles did not affect much on beef quality and safety merely it may be concluded that repeated freeze and thaw should be minimized in terms of beefiness color for commercial value and WHC and tenderness/juiciness for eating quality.

Keywords: repeated, freeze-thaw, cycle, beefiness, quality, safety, sensory

Introduction

Nowadays different preservation methods of meat have been developed among which freezing is most useful over the earth (Sultana et al., 2008). Freezing has been an first-class preserving technique for meat and its products for long time in which meat and meat products can be preserved in a condition similar to that of normal country and tin can be kept satisfactory for six months or ane yr but with poor procedures the quality of meat deteriorates within a few days. Fresh meat remains most same food value and flavour subsequently proper freezing. Freezing and thawing are complex processes that involve heat transfer as well as a series of physical and chemical changes which tin can affect the quality of the meat products (Bing et al., 2002). The quality of meat is generally adamant by appearance, texture, flavor, colour, microbial activity and nutritive value. Meat quality is influenced by the rate at which freezing and thawing are performed (McMillin, 2008). In recent years, nutrient manufacture has relied more and more on using thawed meat in meat processing. Freezing commercially at −eighteen℃ and domestically at −x℃ is now a standard of eating quality compared to fresh meat and −eighteen℃ to −twenty℃ freezing temperature is effective for both preservation of meat and further manufacturing of meat (Farouk et al., 2004; Soyer et al., 2010). Thawing commercially and domestically at refrigerator temperature (iv℃) (Estridge and Bowker, 2011), temperatures ranging from room temperature to 49℃ or microwave (Chemat et al., 2011), and running tap water (USDA's FSIS) were practiced for meat thawing. Repeated freezing procedures influence thawing loss, color and tenderness of meat (Farouk and Swan, 1998; Honikel et al., 1986). When the number of freeze-thaw cycles increased, the thawing losses, cooking loss increased. Jin-ping et al. (2012) reported that repeated freeze-thaw improved meat tenderness. Jun et al. (2012) studied that lipid oxidation increased with repeated freeze-thaw cycles. Repeated freeze-thaw cycles affected the physicochemical quality and poly peptide degradation of beefiness musculus, causing the deposition of beef quality (Jin-ping et al., 2012). The event of repeated freeze-thaw cycles on beef especially sensory, physicochemical quality and microbiological safe has not been fully elucidated. For these reasons the nowadays study was undertaken.

Materials and Methods

Experimental samples

The samples were obtained from forelimb of a bull which is around 2 year-old and weighing live weight of 250±five kg. After removing the fatty, ligaments, bone and tendons from the muscles, they were randomly divided into twenty seven samples. The sensory properties like color, odor, juiciness, tenderness and overall acceptability were observed. The physicochemical backdrop like wet loss, pH, and lipid oxidation as TBARS value were analyzed. The microbial assessment through full viable count (TVC), coliform count, and yeast-mould count in the laboratory. The fresh beef was used every bit control i.e. not frozen or thawed.

Freezing and thawing

The samples were frozen in a blast freezer set up at −xx℃ with a air current speed of 2.6 grand/s. The temperature of the freeze was checked regularly. The samples were stored for lxxx d. The samples were stored for xl±two d for kickoff cycle; 20±two d for 2nd bike; 15±ii d for third cycle at −20±1℃ before thawing. The 3 methods of thawing were achieved using 2 thawing mediums and various temperatures. Thawing methods were carried out at iv±1℃ in a refrigeration unit of measurement; nether tap water (27±1℃) and warm h2o (40±1℃) and thaw for minimum time.

Sensory evaluation

Raw and cooked beef samples were analyzed for their freshness, texture, smell, spoilage/decay and overall acceptability by 10 trained and untrained panelists familiar with beef evaluation after thawing in three methods. Panelists were selected among department staff and students and trained according to the American Meat Science Clan guidelines (AMSA, 1995). Sensory evaluation was carried out in individual booths under controlled atmospheric condition of lite, temperature and humidity. Prior to sample evaluation, all panelists participated in orientation sessions to familiarize with the scale attributes (off-odour, freshness, overall and then on) of raw beefiness using an intensity scale. Sensory qualities of the samples were evaluated afterwards thawing of before melt and afterward cook using a v-bespeak scoring method. Sensory scores were 5 for excellent, 4 for very skilful, three for good, 2 for fair and 1 for poor (Rahman et al., 2012). In particular, for spoilage of samples, panelists observed the degree of spoilage past appearance (discoloration and slime formation). All samples were served in the petri-dishes. Sensory evaluation was achieved at 40 d and repeated at lx d and 75 d; upwards to the end of refrigerated storage at −20±1℃.

Physicochemical backdrop of beefiness

Thaw loss

Thaw loss was determined by weighing each whole muscle prior to freezing and over again after thawing and blotting dry with tissue paper. Thaw loss was expressed every bit a pct of initial weight prior to freezing.

Thaw loss (%) = [(sample weight before freezing (chiliad) − sample weight after thawing (g)) / sample weight before freezing (g)] × 100

Drip loss

Meat samples were cut from the carcass and immediately weighed. A sample weight of approximately fourscore- 100 g was recommended but other sample sizes may also be used. Drip loss was determined by suspending individually weighed steaks in inflated polythene bags (taking care that samples did not touch the sides of the bags) for 24 h at iv℃. After 24 h, samples were removed, gently blotted dry and weighed; drip loss was calculated as the pct of weight lost.

Baste loss (%) = [(sample weight (g) − 24 hrs after sample weight (thousand)) / sample weight (m)] × 100

Cooking loss

To determine cooking loss, weighed v±i g samples and wrapped in a estrus-stable foil paper and kept in h2o bath at 80℃ for 30 min. The internal temperature was not measured, but from a previous report (Sultana et al., 2008). It was estimated that the optimum internal meat temperature (75-80℃) would be gained by 30 min. Samples surface was dried and weighed. Cook loss was calculated later draining the baste coming from the cooked meat equally follows:

Cook loss (%) = [(w₂ − due west₃) / w₂] × 100

where, w_two = meat weight earlier cooking (g) and w₃ = meat weight after cooking (g).

Water belongings capacity

Muscle h2o-holding capacity (WHC) was adamant by the filter paper press method (Grau and Hamm, 1953). Each piece of meat (1×ane×1.5 cm³) was covered with eight sheets of filter paper and pressed with a 12 kg load for ii minutes. The h2o holding chapters was calculated as follows:

WHC (%) = [1 − {(meat weight earlier pressing (one thousand) − meat weight after pressing (g)) / (meat weight earlier pressing (grand) × moisture content in gram)}] × 100

Measurement of pH

Samples (v g) were homogenized in 45 mL of distilled water using a grinder (SFM1500NM, Shinil Co. Mainland china) for 1 min. Sample solutions were centrifuged for fifteen min at 2,000 m, and the pH was measured using a pH meter (Seven Easy pH, Mettler-Toledo GmbH, Switzerland). The pH of frozen beef was measured just after thawing.

Measurement of lipid oxidation

The lipid oxidation value of beef was adamant by the methods of Buege and Aust (1978) and Ahn et al. (1998). Samples (5 g) were homogenized in 15 mL of distilled water using a blender for 1 min. Sample solutions (one mL) were then transferred into a dispensable exam tube and two mL of 20 mM two-thiobarbituric acid/xv% trichloroacetic acrid (TBA/TCA) solution was added. The mixture was vortexed and boiled in a water bathroom for 15 min and cooled at room temperature for ten min. Subsequently centrifugation for 15 min at ii,000 yard, the absorbance of resulting supernatant solution was determined at 531 nm wavelength. TBARS values were calculated from a standard curve and expressed every bit mg malonaldehyde/kg sample (MA/kg).

Microbiological analysis

Beefiness sample (25 thousand) was aseptically homogenized with 225 mL of sterile peptone water (EMD Buffered peptone water granulated, EMD Chemicals Inc., United states) (1 thousand/L) in a stomacher pocketbook with stomacher blender (Stomacher^® 400 Circulator, Seward Ltd., U.Thousand.) for 5 min. Serial dilutions were prepared. Total plate counts (TPC) was measured by pouring 0.1 mL of each dilution on indistinguishable plates, and so were poured past plate count agar (EMD dehydrated plate count agar granulated, EMD Chemicals Inc.). Later 48 h incubation at 37℃, colonies were counted according to ISO (1995) and results were expressed every bit Log CFU/yard beefiness sample. Total coliform was measured by spreading 0.ane mL of each dilution with a aptitude sterile polypropylene rod on duplicate plates of prepoured and dried MacConkey agar (EMD dehydrated MacConkey agar granulated, EMD Chemicals Inc.). Subsequently 48 h incubation at 37℃, colonies were counted co-ordinate to ISO (1995) and results were expressed as Log CFU/g sample. Total yeast and mould was measured by spreading 0.ane mL of each dilution with a bent sterile polypropylene rod on indistinguishable plates of prepoured and dried standard irish potato dextrose agar (EMD Dehydrated spud dextrose agar granulated). Afterwards 72 h incubation at 25℃, colonies were counted according to ISO (1995) and results were expressed as Log CFU/thou sample.

Experimental design and statistical assay

The iii treatments (T₁=4℃, T_two=40℃ and T₃=tap water) resulted from three repeated freeze-thaw cycles. Different tests were repeated thrice time on every cycle. Data were statistically analyzed using Completely Randomized Design (CRD) model procedure by JMP (SAS Statistical Discovery software, U.s.a.). The 3×3 factorial blueprint was used for cycle-treatment interaction analysis. Tukey HSD examination was used to determine the significance of differences among treatments means.

Results

Sensory evaluation

Color

The color of the samples was observed later on thawing earlier cook and afterwards cook in each freeze-thaw cycles (one-3). The colour was almost like to control simply slightly varied by thawing methods within and among the cycles before cook (Fig. one-​ 3). In cycle 1 and two, thawing at 4℃ the color was very good but thawing at twoscore℃ and in tap water, color was good and changed significantly (p<0.01). In cycle three, thawing in tap water the color was ameliorate than 4℃ and xl℃ thawing. In this experiment, interactive effects were observed (p<0.01) on color in different cycles and thawing methods. Thawing at 4℃ in cycle 1 showed the highest score of color, merely while thawing at 40℃ in bicycle two showed the lowest score of colour than other interactions (Table 5).

Changes of color and smell (mean±SE) in thawed beef samples earlier cook compared to control in freeze-thaw cycle -1.

Changes of color and odor (hateful±SE) in thawed beef samples before cook compared to control in freeze-thaw wheel -3.

Table 5.

Freezing-thawing interactive effects on sensory quality (mean±SE) of thawed beef samples earlier cook in dissimilar cycles and thawing methods

Interactions	Color	Odor
Cane × T1	4.73a ± 0.19	4.46a ± 0.22
C1 × T2	3.27bc ±0.19	3.09b ± 0.22
Cone × Tthree	iii.00c ± 0.19	three.09b ± 0.22
C2 × Ti	iv.64a ± 0.xix	3.82ab ± 0.22
C2 × T2	2.64c ± 0.19	iii.00b ± 0.22
C2 × T3	4.09ab ± 0.19	3.54ab ± 0.22
C3 × Ti	iii.09c ± 0.19	3.00b ± 0.22
Cthree × T2	3.xviiic ± 0.nineteen	iii.36b ± 0.22
C3 × Tiii	iv.xviiia ± 0.19	3.73ab ± 0.22
Level of Significance	**	**

Changes of colour and odor (mean±SE) in thawed beefiness samples before cook compared to control in freeze-thaw cycle -ii.

Thawing methods did not bear upon (p>0.05) the color after cook within different cycles or among the cycles (Table i, ​ 3 and ​ four) except cycle ii (p<0.05) (Table 2). There were no pregnant (p>0.05) interactive effects on color in unlike cycles and thawing methods. Thawing in tap h2o in bike 2 had better score of color in cycles-thawing interaction methods (Tabular array half-dozen).

Tabular array 1.

Changes of sensory attributes (mean±SE) in thawed beef samples after cook compared to control in freeze-thaw cycle -1

Thawing Methods	Sensory Attributes
	Color	Odor	Tenderness	Juiciness	Overall Acceptability
Control	v.00 ± 0.00	v.00 ± 0.00	5.00 ± 0.00	v.00 ± 0.00	5.00a ± 0.00
4℃	iii.73 ± 0.24	three.73 ± 0.25	4.00 ± 0.26	4.09 ± 0.28	iv.64a ± 0.nineteen
40℃	iii.73 ± 0.24	3.91 ± 0.25	four.00 ± 0.26	iii.73 ± 0.28	3.64b ± 0.19
Tap water	iii.55 ± 0.24	three.73 ± 0.25	3.82 ± 0.26	iii.64 ± 0.28	4.00b ± 0.19
Level of significance	NS	NS	NS	NS	**

Means with different superscripts in each column are significantly different (**p<0.01). NS was not significantly different. Sensory scores were based on 5 point descriptive calibration, where 5=Excellent, 4=Very proficient, 3=Adept, 2=Fair, i=Poor.

Table ii.

Changes of sensory attributes (hateful±SE) in thawed beefiness samples after melt compared to control in freeze-thaw bicycle -2

Thawing Methods	Sensory Attributes
	Color	Odor	Tenderness	Juiciness	Overall Acceptability
Control	5.00a ± 0.00	5.00 ± 0.00	5.00a ± 0.00	5.00a ± 0.00	5.00 ± 0.00
4℃	iii.73b ± 0.21	iii.91 ± 0.21	iv.00ab ± 0.27	3.91ab ± 0.26	4.00 ± 0.23
40℃	three.82b ± 0.21	3.82 ± 0.21	3.55b ± 0.27	3.27b ± 0.26	3.55 ± 0.23
Tap water	4.45a ± 0.21	iv.18 ± 0.21	four.55a ± 0.27	iv.45a ± 0.26	4.36 ± 0.23
Level of significance	*	NS	*	*	NS

Means with different superscripts in each column are significantly dissimilar (*p<0.05). NS was not significantly different. Sensory scores were based on 5 signal descriptive scale, where 5=Excellent, 4=Very skilful, iii=Good, ii=Off-white, 1=Poor.

Table iii.

Changes of sensory attributes (mean±SE) in thawed beefiness samples after melt compared to control in freeze-thaw bicycle -3

Thawing Methods	Sensory Attributes
	Colour	Olfactory property	Tenderness	Juiciness	Overall Acceptability
Control	5.00 ± 0.00	five.00 ± 0.00	five.00 ± 0.00	v.00 ± 0.00	5.00 ± 0.00
4℃	iii.73 ± 0.22	three.55 ± 0.19	3.xviii ± 0.25	3.45 ± 0.23	three.55 ± 0.22
xl℃	three.55 ± 0.22	iii.55 ± 0.19	3.27 ± 0.25	3.36 ± 0.23	three.36 ± 0.22
Tap water	3.91 ± 0.22	3.91 ± 0.19	3.45 ± 0.25	iii.45 ± 0.23	3.73 ± 0.22
Level of significance	NS	NS	NS	NS	NS

NS was non significantly dissimilar. Sensory scores were based on five point descriptive scale, where 5=Excellent, 4=Very good, 3=Proficient, 2=Off-white, 1=Poor.

Tabular array 4.

Changes of sensory attributes (mean±SE) in thawed beefiness samples after cook compared to control in repeated cycles

Cycles	Sensory Attributes
	Color	Odor	Tenderness	Juiciness	Overall Acceptability
Control	5.00 ± 0.00	5.00 ± 0.00	5.00a ± 0.00	five.00 ± 0.00	5.00a ± 0.00
Cycle 1	3.67 ± 0.22	iii.79 ± 0.13	iii.94a ± 0.15	3.82 ± 0.xv	4.09a ± 0.21
Cycle 2	4.00 ± 0.22	three.97 ± 0.xiii	4.03a ± 0.fifteen	three.88 ± 0.15	3.97a ± 0.21
Bicycle three	3.73 ± 0.22	3.67 ± 0.thirteen	3.30b ± 0.15	3.42 ± 0.xv	3.55b ± 0.21
Level of significance	NS	NS	*	NS	*

Means with different superscripts in each column are significantly different (*p<0.05). NS was not significantly different. Sensory scores were based on 5 point descriptive calibration, where five=Excellent, 4=Very skillful, 3=Proficient, 2=Fair, 1=Poor.

Table six.

Freezing-thawing interactive furnishings on sensory quality (mean±SE) of thawed beef samples after cook in different cycles and thawing methods

Interactions	Colour	Scent	Tenderness	Juiciness	Overall Acceptability
C1 × Tone	three.73±0.22	3.73±0.22	4.00±0.26	4.09±0.26	4.64±0.22
Cone × T2	3.73±0.22	3.91±0.22	four.00±0.26	3.73±0.26	3.64±0.22
C1 × Tthree	three.54±0.22	three.73±0.22	three.82±0.26	3.64±0.26	4.00±0.22
Cii × T1	3.73 ± 0.22	iii.91±0.22	iv.00±0.26	3.91±0.26	iv.00±0.22
Cii × T2	three.82±0.22	3.82±0.22	3.54±0.26	three.27±0.26	3.54±0.22
C2 × T3	4.45±0.22	four.18±0.22	4.54±0.26	4.45±0.26	4.36±0.22
C3 × T1	three.73±0.22	3.54±0.22	3.18±0.26	3.45±0.26	3.54±0.22
C3 × Ttwo	3.54±0.22	3.54±0.22	3.27±0.26	3.36±0.26	3.36±0.22
C3 × Tiii	3.91±0.22	iii.91±0.22	3.45±0.26	3.45±0.26	3.73±0.22
Level of Significance	NS	NS	NS	NS	NS

Odor

The odor was well-nigh similar to control but differed by different thawing methods within and among the cycles before cook (Fig. 1-​ 3). In bike i, thawing at iv℃ the odor was very good simply thawing at 40℃ and in tap water, odor was skillful and changed significantly (p<0.01). In cycle 2 and three, thawing at iv℃, xl℃ and in tap water the odor was significantly (p<0.05) changed. The thawing methods did non affect (p>0.05) the odor among different cycles, earlier cook but significant (p<0.01) interactive effects were found on scent in different cycles and thawing methods. Thawing at 4℃ in bike 1 had the highest and thawing at 40℃ in cycle ii and thawing at 4℃ in bicycle 3 had the everyman score of odor (Tabular array five).

Thawing methods did not bear on (p>0.05) odour after melt within dissimilar cycles or amidst the cycles (Table ane-​ 4). Moreover, different cycles and thawing methods interactions had no effect (p>0.05) on odor (Table 6).

Tenderness

Dissimilar thawing methods did not bear on (p>0.05) tenderness within cycle 1 and 3 (Table one and ​ 3), only in wheel 2 meaning change (p<0.05) was establish (Table 2). Amid the freeze-thaw cycles, tenderness was significantly (p< 0.05) inverse (Table 4). There were no significant interactive effects on tenderness in different cycles and thawing methods. As the number of repeated freeze-thaw cycles increased, tenderness of beef samples increased footling. Thawing in tap h2o in cycle two had the highest score of tenderness among the interactions (Tabular array vi).

Juiciness

Different thawing methods did not impact (p>0.05) juiciness inside cycle 1 and 3 (Table one and ​ iii), but in wheel 2 significant (p<0.05) change was found (Tabular array 2). Again no significant (p<0.05) alter on juiciness was institute amid the freeze-thaw cycles (Table 4). There were no significant (p>0.05) interactive furnishings on juiciness in different cycles and thawing methods. As the number of repeated freeze-thaw cycles increased juiciness of beef samples was decreased. Thawing in tap h2o in cycle ii had the highest score of juiciness (Table 6).

Overall acceptability

Thawing at iv℃ had the highest level of acceptability in freeze-thaw bicycle i (Tabular array 1) and thawing in tap h2o had the highest score of acceptability in freeze-thaw cycle ii and three (Table two and ​ 3). Thawing methods affected (p>0.01) the overall acceptability in bike 1 (Tabular array 1) and among the cycles (p<0.05) (Table 4), but no significant (p>0.05) alter constitute on overall acceptability within cycles 2 and 3 (Table 2 and​ three) by thawing methods. Moreover, at that place were no significant interactive effects on overall acceptability in different cycles and thawing methods. Thawing at iv℃ in cycle 1 had improve and thawing at forty℃ in wheel 3 had the lowest score of overall acceptability amidst interactions (Tabular array half-dozen).

Physicochemical properties

Thaw loss

Fresh unfrozen and unthawed samples had no thaw loss. The thaw loss was increased with the number of freeze-thaw cycles increased. Different thawing methods had no effect (p>0.05) on thawing loss within cycles (Table 7-​ 9) but had meaning issue (p<0.01) among the cycles (Table ten). No interactive effects were constitute on thaw loss in different freeze-thaw cycles. Thawing at 4℃ in wheel 1 had the everyman and thawing in record h2o in cycle 3 had the highest thawing loss among the interactions (Tabular array 11).

Table 7.

Changes of physicochemical properties (mean±SE) in thawed beef samples compared to control in freeze-thaw wheel -one

Thawing Methods	Physicochemical properties
	Thaw loss %	Drip loss %	Cooking loss %	% WHC	pH
Control		12.6a ± 0.eleven	47.27ab±0.38	69.86d ± 0.06	6.15 ± 0.04
four℃	3.49 ± 0.62	14.05a ± 0.14	56.94a ± one.01	77.83b ± 0.47	6.04 ± 0.04
twoscore℃	3.66 ± 0.62	seven.04b ± 0.14	41.40c ± 1.01	79.78a ± 0.47	5.92 ± 0.04
Tap water	3.73 ± 0.62	6.05c ± 0.14	45.57b ± 1.01	73.81c ± 0.47	v.87 ± 0.04
Level of Significance	NS	**	**	**	NS

Ways with different superscripts in each cavalcade are significantly different (**p<0.01). NS was not significantly different.

Table ix.

Changes of physicochemical backdrop (hateful±SE) in thawed beefiness samples compared to control in freeze-thaw bicycle -iii

Thawing Methods	Physicochemical properties
	Thaw loss %	Drip loss %	Cooking loss %	WHC (%)	pH
Control		12.6a ± 0.11	47.27b±0.38	69.86a ± 0.06	6.15 ± 0.04
4℃	12.51 ± 0.36	nine.92ab ±0.13	47.13b ± 0.42	54.67b ± 0.25	5.48 ± 0.05
40℃	12.76 ± 0.36	iv.57b ± 0.xiii	46.25b ± 0.42	56.46ab ±0.25	v.39 ±0.05
Tap water	12.81 ± 0.36	4.54b ± 0.13	51.16a ± 0.42	55.09b ± 0.25	5.27 ± 0.05
Level of Significance	NS	**	**	*	NS

Ways with dissimilar superscripts in each column are significantly different (**p<0.01 and *p<0.05). NS was not significantly different.

Table ten.

Changes of physicochemical properties (hateful ± SE) in thawed beef samples compared to control in repeated cycles

Cycles	Physicochemical properties
	Thaw loss %	Baste loss %	Cooking loss %	WHC (%)	pH
Command		12.6a ± 0.eleven	47.27b±0.38	69.86ab ± 0.06	6.fifteena ± 0.04
Bicycle 1	three.625c ± 0.xv	9.05a ± 0.10	47.97b ± 0.39	77.14a ± 0.20	5.94a ± 0.26
Wheel 2	6.416b ± 0.15	7.33b ± 0.10	46.26b ± 0.39	75.69b ± 0.20	5.53b ±0.26
Bike 3	12.69a ± 0.15	half-dozen.34c ± 0.x	48.18a ± 0.39	55.45c ± 0.20	v.38c ± 0.26
Level of Significance	**	**	**	**	**

Means with different superscripts in each column are significantly different (**p<0.01 and *p<0.05).

Tabular array 11.

Freezing-Thawing interactive effects on physicochemical properties (mean±SE) of thawed beefiness samples in unlike cycles and thawing methods

Interactions	Thaw loss (%)	Drip loss (%)	Cooking loss (%)	WHC (%)	pH	TBARS value (mg MA/kg)
Cane × T1	3.49±0.25	14.05a±0.17	56.94a±0.68	77.83b±0.35	6.04±0.04	0.291f±0.01
Ci × T2	3.66±0.25	7.04d±0.17	41.xle±0.68	79.78a±0.35	v.92±0.04	0.35d±0.01
C1 × Tthree	iii.73±0.25	6.05e±0.17	45.57d±0.68	73.81c±0.35	5.87±0.04	0.29e±0.01
Cii × T1	six.13±0.25	11.42b±0.17	49.59bc±0.68	74.73c±0.35	5.72±0.04	0.32de±0.01
C2 × Tii	6.54±0.25	v.66ef±0.17	41.27e±0.68	78.58ab±0.35	5.48±0.04	0.fiftyb±0.01
C2 × T3	6.57±0.25	4.90fg±0.17	47.92bcd±0.68	73.77c±0.35	5.39±0.04	0.46c±0.01
C3 × T1	12.51±0.25	9.92c±0.17	47.xiiicd±0.68	54.67e±0.35	5.48±0.04	0.35d±0.01
Cthree × T2	12.76±0.25	4.57g±0.17	46.24cd±0.68	56.46d±0.35	5.39±0.04	0.57a±0.01
Cthree × T3	12.81±0.25	four.541000±0.17	51.15b±0.68	55.09de±0.35	five.27±0.04	0.51b±0.01
Level of Significance	NS	**	**	**	NS	**

Table viii.

Changes of physicochemical properties (mean±SE) in thawed beef samples compared to control in freeze-thaw bicycle -2

Thawing Methods	Physicochemical properties
	Thaw loss %	Baste loss %	Cooking loss %	WHC (%)	pH
Control		12.sixa ± 0.eleven	47.27a±0.38	69.86c ± 0.06	6.15a ± 0.04
4℃	6.13 ± 0.25	11.42a ± 0.23	49.59a ± 0.42	74.73b ± 0.27	5.72a ± 0.04
forty℃	6.54 ± 0.25	five.66b ± 0.23	41.27c ± 0.42	78.58a ± 0.27	5.48b ± 0.04
Tap water	6.57 ± 0.25	iv.90b ± 0.23	47.92b ± 0.42	73.77c ± 0.27	5.39b ± 0.04
Level of Significance	NS	**	**	**	*

Ways with different superscripts in each cavalcade are significantly unlike (**p<0.01 and *p<0.05). NS was not significantly different.

Drip loss

The initial drip loss of fresh sample was 12.half-dozen%. As the number of freeze-thaw cycles increased baste loss was likewise decreased. Thawing at 4℃ had the highest and thawing in tap water had the lowest drip loss observed in every cycle. Drip loss was affected (p<0.01) by thawing methods within cycles and among the cycles (Tabular array seven-​ 10). There were significant interactive effects institute (p<0.01) on drip loss in different cycles and thawing methods. Thawing at iv℃ in wheel 1 had the highest and thawing in tap h2o in bike 3 had the everyman baste loss amid interactions (Table 11).

Cooking loss

The initial cooking loss of fresh sample was 47.27%. Every bit the number of freeze-thaw cycles increased cooking loss was also increased slightly. The cooking loss was almost similar to control but slightly varied by thawing methods within and amid the cycles (Table 7). Thawing at 4℃ had the highest and thawing at twoscore℃ had the lowest cooking loss in every bike except cycle 3. Cooking loss was affected (p<0.01) past thawing methods within cycles and amongst the cycles (Table 7-​ ten). There were significant interactive effects institute (p<0.01) on cooking loss in different cycles and thawing methods. Thawing at 4℃ in cycle ane had the highest and thawing at 40℃ in cycle 2 had the lowest cooking loss among the interactions (Tabular array 11).

Water holding capacity (WHC)

A significant divergence was noted for WHC among beef samples subjected to repeated freeze-thaw cycles. The initial WHC of fresh sample was 69.86%. WHC was affected (p<0.01) by thawing methods within cycles and amongst the cycles (Tabular array 7-​ 10). Moreover, WHC increased in cycle 1 and two but decreased greatly (p<0.05) in cycle 3. At that place were meaning interactive effects institute (p<0.01) on WHC in different cycles and thawing methods. Thawing at 40℃ in bike 1 had the highest value of WHC and thawing at 4℃ in cycle 3 had the everyman value of WHC among interactions (Tabular array eleven).

Measurement of pH

The pH of the meat influences the rate of oxidation as well as the microbial shelf life and drip loss and vice versa. The initial pH of fresh beef sample was 6.15, indicating the normal pH of beef within 2 h of slaughter. The pH was nearly like to control simply slightly varied past thawing methods within and amidst the cycles (Table vii-​ x). Different thawing methods did not affect (p>0.05) pH value in cycle ane and 3. Thawing methods had petty event (p<0.05) on pH value in bicycle ii. The concluding pH observed in this study was 5.27; thawing in tap water in cycle three (Tabular array 9). Among the cycles significant (p<0.01) change on pH value was observed (Table x) only no interactive effects were plant on pH value in different cycles-thawing methods. In this report, thawing at iv℃ in cycle 1 had the highest and thawing in tap water in wheel 3 had the everyman value of pH among the interactions (Tabular array eleven).

Measurement of Lipid oxidation

2-Thiobarbituric acid (TBARS) value

There were a significant differences among the samples subjected to repeated freeze-thaw cycles in TBARS value. The initial TBARS value of fresh beef sample was 0.26 MDA/kg beef and ranging within 0.26 to 0.51 MDA/kg beef. TBARS value was afflicted (p<0.01) within cycles and amidst the cycles by dissimilar thawing methods (Fig. 4 and ​ 5). Significant interactive effects (p<0.01) were found on TBARS value in different cycles and thawing methods. Thawing at twoscore℃ in cycle 3 had the highest and thawing at iv℃ in bicycle 1 had the lowest TBARS value amidst the interactions (Table 11).

Changes of TBARS value (hateful±SE) in thawed beefiness samples compared to control in freeze-thaw cycle -1, 2 & 3.

Changes of TBARS value (mean±SE) in thawed beef samples compared to command in repeated cycles.

Microbiological analysis

Total viable count (TVC)

The initial value of TVC for control was 5.12 Log CFU/g, indicating good quality beef. TVC was afflicted significantly (p<0.01) by thawing methods within cycles and amid the cycles (Fig. half-dozen and ​ viii). TVC was decreased in bike 1 simply increased in wheel 2 and iii subsequently in different thawing process which did non cantankerous the initial count. TVC was significantly (p<0.05) changed in different interactions of cycles and thawing methods. Thawing at twoscore℃ in cycle three had the highest and thawing at 4℃ in bicycle 1 had the lowest TVC among the interactions (Tabular array 12).

Changes of full viable count (TVC) (mean±SE) in thawed beef samples compared to control in freeze-thaw bicycle -ane, 2 & 3.

Changes of total plate count (TVC), total coliform count (TCC) and yeast-mould count (mean±SE) in thawed beef samples compared to control in repeated cycles.

Tabular array 12.

Freezing-Thawing interactive effects on full plate count, total coliform count and yeast-mould count (mean±SE) of thawed beef samples earlier cook in different cycles and thawing methods

Interactions	TVC (log CFU/m)	TCC (log CFU/m)	Yeast-Mould (log CFU/g)
C1 × T1	iv.49one thousand ± 0.01	< 1 ± 0.00	1.79b ± 0.51
Cone × T2	4.59f ± 0.01	< 1 ± 0.00	2.12a ± 0.51
Ci × T3	four.53fg ± 0.01	< 1 ± 0.00	1.79b ± 0.51
C2 × T1	four.89e ± 0.01	< 1 ± 0.00	< 1c ± 0.51
Ctwo × T2	4.96d ± 0.01	< 1 ± 0.00	< onec ± 0.51
C2 × Tiii	four.92de ± 0.01	< 1 ± 0.00	< onec ± 0.51
C3 × T1	five.02c ± 0.01	< one ± 0.00	< anec ± 0.51
Ciii × Tii	5.17a ± 0.01	< ane ± 0.00	< ic ± 0.51
C3 × Tthree	5.10b ± 0.01	< 1 ± 0.00	< onec ± 0.51
Level of Significance	*	NS	*

Total coliform count (TCC)

TCC was satisfactory in beef samples before and after repeated freeze-thaw cycles. The initial TCC for control was 1.25 Log CFU/g. After freezing TCC was less than ane Log CFU/m. Thawing methods did not touch on (p>0.05) the TCC inside cycles and amongst the cycles. No interactive effects were observed on TCC in this written report (Table 12).

Full yeast-mould count

Full yeast-mould count Yeast-Mould count was too satisfactory level in this study. The initial yeast-mould count for control was ii.25 Log CFU/g. Subsequently freezing yeast-mould decreased gradually and in cycle 2 and three less than 1 Log CFU/g was observed.

Thawing methods did not affect (p>0.05) yeast-mould count within cycles but afflicted among the cycles (p<0.05) (Fig. 7 and​ 8). Pregnant interactive effects (p<0.05) on yeast-mould count were found. Thawing at 40℃ in bike i had the highest and thawing at iv℃ in cycle iii had the everyman yeast-mould count among the interactions (Table 12).

Changes of full yeast-mould count (hateful±SE) in thawed beefiness samples compared to control in freeze-thaw cycle -1, 2 & 3.

Discussion

Sensory evaluation

Beef and beef products are highly nutritious and perishable food. Depending on the degree of processing following slaughter their spoilage fourth dimension varies between two and 8 d under refrigeration (Marenzi, 1986). Spoilage is commonly detected by sensory and/or physicochemical or microbial analysis. Later thawing frozen beef samples evaluated past a trained and untrained panel were found to have lower intensity of beefiness color, odor, juiciness, tenderness and overall acceptability compared to fresh beef samples. However, console evaluations of the sensory attributes showed significant (p<0.05) differences between fresh and thawed beef samples earlier cook and no significant (p>0.05) differences between fresh and thawed beef samples after cook except cycle two (Fig. 1-​ 3; Table i-​ iv) were found. The results of the present study were in agreement with Sen and Sharma (1999) reported that panelists found that the freeze thaw cycles did cause significant deterioration in color and odor of meat samples.

Sensory scores for appearance, flavor, tenderness, juiciness and overall acceptability of the beef samples remained similar till wheel two (Fig. ane-​ 3 and Table 1-​ 3). A gradual decline of these attributes might be due to the expected loss of wet and volatile components from samples and condiments on storage of beefiness. Freezing procedures influence thawing loss, color and tenderness of beef (Farouk and Swan 1998; Honikel et al., 1986). Beef color is 1 of the key choice criteria for consumers making their buy decisions and important indicator of the processing suitability of meat. Consumers use colour as an indicator of meat freshness or even eating quality (Mancini and Hunt, 2005; Ngapo et al., 2004). Whipple and Koohmaraie (1992) stated that freezing temperature and rate as well as thaw rate may affect the extent to which aging meat subsequently freezing improves tenderness, because of possible detrimental or beneficial effects of freezing itself. The results of the present written report were in agreement with previous reports. Freezing and thawing rates have pregnant furnishings on Warner Bratzler shear force or sensory tenderness. The result of the present study supported by Paul and Child'southward (1937) research on freezing and thawing roasts, in that total moisture, drip loss and tenderness of cooked beef were affected by repeated freeze-thaw cycles. Lee et al. (1950) also establish significant effects on palatability due to freezing and thawing; freezing and thawing wheel has an impact on the meat quality. When meat is frozen, ice crystals form inside the cells of muscle tissue and puncture the prison cell walls. That's why meats leak juices when they are thawed. If meats refrozen accelerating further moisture loss, and, when this meats eventually cook, whatever one may find information technology dense and dry in texture. The outcome of this experiment is besides related to Lui et al. (2010) findings. Lui et al. (2010) observed that trained sensory panel rated the freeze/thawed meat significantly less tender than the chilled meat.

Physicochemical backdrop

Measurement of moisture loss

The moisture content of beefiness trimmings were established as 74.01% by standard methods (Kenny et al., 2008) which is in agreement with nowadays written report (74.05%). Freezing and thawing alter both the content and the distribution of moisture in beef tissue. Moisture as a quality feature in meat can be evaluated in several ways, including thaw loss, drip loss, cooking loss, water holding chapters and total moisture contents. Changes in thaw loss, drip loss, cooking loss and h2o holding chapters (WHC) during repeated freeze-thaw cycles and interactive effects of treatments and cycles are presented in Table 7-xi.

The corporeality of thaw loss may exist a measure of harm to muscular tissue structure in the freezing procedure, reflecting the effectiveness of dissimilar thawing methods (Kondratowicz et al., 2008). Thawing methods had no meaning outcome on beefiness weight loss. Thaw loss was increased with repeated freeze-thaw cycles. This finding agrees with Muela et al. (2010) and Soyer et al. (2010) reported that an increase in freeze-thaw cycles or a reduction in the rate of freezing (feature freezing time increases) results in increased thaw loss. The range of thaw loss was 3.49-12.81%. According to Xia et al. (2009), thawing loss is conditioned by the number of freezing-thawing cycles, i.e. thawing loss increases in straight ration with the number of freezing-thawing cycles, starting from iii.five% of loss in the first wheel to 18.27% in the fifth cycle. 1-10% thaw loss was observed in pork carcass (Melody et al., 2004).

In case of drip loss all treatments showed a meaning alter over the course of the trial. Thawing at four℃ showed the higher drip loss in every bike which agreed to Ambrosiadis et al. (1994) reported that rapid thawing of meat by submergence in h2o decreased the drip loss and in instance of refrigerated thawing (28 h), which resulted in the highest drip loss. In this study, drip loss was within 14.05% to 4.54%. In general, drip loss was decreased with the number of repeated freeze-thaw cycles. Baste loss is exacerbated past cutting, heating, grinding, pressing, and particularly freeze-thawing. Upwardly to 18.27% drip loss is observed by freeze-thawing pork (Xia et al., 2009). Exudates (drip or thaw loss) are closely related to muscle protein oxidation and denaturation which are responsible for musculus pH decline, discoloration, and toughness (Traore et al., 2012). Moreover, changes of drip or thaw loss are also interlinked with the charge per unit of pH and the temperature turn down post mortem, the rate of post mortem glycolysis, the degree of actomyosin cross-linking during rigir mortis, residual ATP levels terminal pH and the activity of a multitude of enzymes (Lawrie, 1998). On the other hand, the loss of exudates (baste or thaw loss) from beef is unavoidable, because some loss of wet occurs due to the presence of water in a free form in muscle tissue (Joo and Kim, 2011) during freeze-thaw. Corporeality of exudates can be reduced to a minimum by controlling WHC (Jeong et al., 2011).

Both drip loss and cooking loss were affected by freeze-thawing (p<0.01) cycles. Loss of moisture due to cooking has been reported no departure betwixt fresh and frozen meat samples, as well every bit for samples frozen and thawed at different rates (Leygonie et al., 2012) which are similar to this study. The cooking loss was non affected past the freeze-thaw cycles, because the water expelled during cooking originates mostly from chemically spring h2o (10% of the total fluid) and from the fat that melts, which was not affected past freezing and thawing (Vieira et al., 2009). Moreover, cooking loss in pre-rigor musculus decreased due to exposure of hydrophilic groups of myofibrillar protein, resulting in greater hydrogen bonding of water (Macfarlane, 1973).

Another important functional belongings of beef is WHC, in particular water absorption and retention past the protein structures of muscular tissue equally well equally water retention during heat processing (HuffLonergan and Lonergan 2005). In full general freezing, frozen storage and thawing all contribute to a subtract in the water-property capacity of meat (Vieira et al., 2009). In cycle i and two WHC was higher than the control merely in cycle 3 WHC was decreased than the command. An initial increase and a subsequent decrease in WHC accept been reported (Joo et al., 1999; Kristensen and Purslow 2001; Straadt et al., 2007). WHC was also affected by thawing methods and the combined effect of thawing methods and freeze-thawing cycles. Co-ordinate to Deatherage and Hamm (1960) tiresome freezing (at −l5℃) of beef (both ground and cuts) resulted in a modest but significant decrease in WHC. Except wheel 3 the result of WHC in this study was satisfactory which agreed to Nasreen et al. (2012). Inappropriate freezing and thawing may significantly deteriorate the ultimate quality of meat. Meat used for industrial purposes nearly oftentimes thawed naturally in the atmospheric air or under uncontrolled weather. This process may lead to considerable wet losses and alter the physicochemical properties of beef (Kondratowicz et al., 2005).

Measurement of pH

The pH of the samples remained almost similar up to 75 d of frozen storage (−20±1℃). This might exist due to inhibition of microbial growth at frozen storage. A significantly low pH value was observed during thawing in tap water in freeze-thaw wheel three (pH 5.27). The decrease in pH due to freezing and thawing most probable arose from the loss of minerals and small protein compounds as exudates, thereby changing the ionic remainder in the beef which resulted in a decreased pH (Vieira et al., 2009). This might also exist explained by the increase in glycolysis with subsequent thawing and phosphorylase activation associated with changes of pH and costless Ca^two+ (Elkhalifa et al., 1984). This result was besides in agreement with Jun et al. (2012) stated that pH decreased (p<0.05) within the first 10 freeze-thaw cycles but increased (p>0.05) after five further cycles. Farther researches are required to examine the influence of repeated freeze-thaw cycles on beef pH concerned with different methods and rate of thawing.

Measurement of lipid oxidation

Fresh meat undergoes major undesirable changes during storage at both refrigeration and freezing temperatures. Lipid peroxidation is one of the primary mechanisms of quality deterioration in stored foods, especially in muscle tissues. Lipid oxidation is a major cistron that determines the sensory, functional, and nutritional quality of beef and beef products. TBARS is a secondary oxidation product ordinarily used as a measurement of lipid oxidation. The secondary by-products of lipid oxidation such every bit aldehydes accept generated cytotoxic and genotoxic properties due to their high reactivity. TBA and peroxide values increased significantly during storage time and they correlated positively with each other. Lipid oxidation is an of import quality parameter for meat and meat products, because it may pb to rancidity (Jin et al., 2009; Nolsøe and Undeland, 2009). When beefiness and beef products are stored nether frozen atmospheric condition, microbial spoilage may be delayed but fat deterioration occurs and the beefiness constituents may be oxidized. A general tendency of increase in TBARS during refrigerated and frozen storage of meat and meat products has been reported past many workers (Devatkal et al., 2004; Rajkumar et al., 2004). TBARS value increased slowly within the cycles and among the cycles by thawing methods in present written report. According to Tan & Shelef (2002), fat oxidation in frozen meats proceeds at a slower charge per unit than in refrigerated meat and the TBARS values showed merely small differences during frozen storage at −20℃ for 69 d. The results of the present report were in agreement with previous report (Tan & Shelef, 2002). In this experiment TBARS value is ranging within 0.26 to 0.51. So the TBARS values of present report remained lower than the acceptable level for rancidity (i.0 mg/kg). The oxidative stability of meat depends upon the residual of anti and pro-oxidants, and the limerick of oxidation substrates including polyunsaturated fatty acids (PUFA), cholesterol, proteins, and pigments (Bertelsen et al., 2000). Beef is a rich source of these compounds.

Thawing at 40℃ showed the highest TBARS value in every bike in this experiment, because of heating could affect many factors involved in lipid oxidation. Rut disrupts the musculus jail cell structure, and inactivates antioxidative enzymes and releases oxygen from oxymyoglobin. High temperature decreases the activation energy for oxidation and breaks down hydroperoxides to costless radicals, which propagate lipid peroxidation. Heating seemed to be very pro-oxidative for the pre-frozen meat samples as measured by the high TBARS values. This statement supports the results of nowadays study. Jin-ping et al. (2012) reported that as the number of freeze-thaw cycles increased and TBARS value increased significantly (p<0.05). As a event freeze-thaw cycles affected the physicochemical quality and lipid degradation of beef muscle, causing the deterioration of beef quality. The consequence of the present written report was in understanding with previous statement (Jin-ping et al., 2012).

Microbiological cess

All microbial counts of beef samples determined during frozen storage were low in number and tin can be categorized equally satisfactory and inside the acceptable values. The initial value of TVC for control in beef was 5.12 Log CFU/g, indicating good quality of beefiness that agreed with that of standardization and quality control by Dempster (1986), who ended that the total counts must be within the range ten³-10^vii CFU/g of meat. No significant increase in growth of organisms occurred during eleven wk of frozen storage when compared to microbial growth at 0 d of storage for all treatments (Fig. half-dozen-ix). This could be due to lower pH and no available nutrients favorable for microbial growth. There was no pregnant modify in total coliform counts and total yeast-mould count; thereafter TVC increased significantly (p<0.01) due to treatment contamination during thawing process. Due to the bad storage status and thawing that leads to prepare a suitable condition for microbial growth, or during handling and storage the microbes reached to the consumers beefiness products (Drupe, 1998). However, TVC of beef did not exceed the permissible level of microbial standards (Log x^vi CFU/k of sample) in meat equally reported past Jay (1996). Moreover, at commercial freezing temperatures (−18 to −24℃), all microbial activity was suspended (Tucker, 2011). Full coliform was initially one.25 Log CFU/m but later on frozen TCC decreased. The occurrence of coliform counts during storage was very rare, indicating better sanitary measures adopted during processing which was in agreement with Das et al. (2008).

Thawing in a refrigerator was recommended (Fennema, 1966) to suppress the growth of microorganisms which may occur if the nutrient material is allowed to remain at temperatures near or above 0℃ for extended periods. Another similar report (Marriott et al., 1980) indicated that basis beef should exist thawed at refrigerator temperatures for 24 h to avoid undesirable bacterial growth. In general, thawing at temperatures ranging from room temperature to 49℃ is considered to exist detrimental in inducing surface spoilage prior to the completion of thawing (Fennema, 1964) which is in agreement with the present findings.

Conclusion

From the results of the present written report, it may be concluded that, every bit the number of repeated freeze-thaw cycles increased it affected the sensory, physicochemical quality and microbiological quality of beef muscle, causing the deterioration of beef quality, but improving the microbiological quality. Repeated freeze and thaw should be minimized in terms of beef color for commercial value and water property chapters and tenderness/juiciness for eating quality. From the results of the present study information technology may also exist concluded that refrigerator thawing (iv℃) is more than suitable than running tap water or warm water (40℃) thawing, and avoiding repeated freezing and thawing of beef was the all-time.

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Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662152/

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