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. 2021 May:175:108453.
doi: 10.1016/j.meatsci.2021.108453. Epub 2021 Jan 28.

Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality

Hammad Hamed Hammad Mohammed  1 , Lichao He  2 , Asad Nawaz  3 , Guofeng Jin  4 , Xi Huang  3 , Meihu Ma  3 , Warda S Abdegadir  5 , Elgasim A Elgasim  5 , Ibrahim Khalifa  6
Affiliations

Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality

Hammad Hamed Hammad Mohammed et al. Meat Sci. 2021 May.

Abstract

The objective of this study was to investigate the effects of repeated freeze-thaw cycles on microorganisms, amino acid composition profile, chemical composition, mineral concentrations, water mobility, and fat of beef and chicken meats. Pure cultures of specific fungi and bacteria were separately injected into the minced meat. Apart from Pseudomonas, the total count of microorganisms significantly increased (P < 0.05) during refreezing treatment with the increase of storage period in both beef and chicken meats. During freezing treatment, the total count of Staphylococcus aureus, spore forming bacteria, and lactic acid bacteria were meat-type dependent. In conclusion, freeze-thaw cycles increased the microbial counts and decreased the water holding capacity, amino acids, and mineral concentrations of beef and chicken meats.

Keywords: Freeze-thaw cycle; Microorganism; Nutrition; Water holding capacity.

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