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Anim Biosci > Accepted Articles
DOI: https://doi.org/10.5713/ajas.20.0416    [Accepted] Published online November 3, 2020.
Influence of freeze-thawed cycles on pork quality
Tiprawee Tippala1  , Nunyarat Koomkrong2  , Autchara Kayan1,* 
1Department of Animal Science, Faculty of Agriculture, Kasetsart University, Bangkok 19000, Thailand
2Department of Animal Science, Faculty of Science and Technology, Suratthani Rajabhat University, Suratthani 84100, Thailand
Correspondence:  Autchara Kayan, Tel: 0066894907451, Fax: 006625711120, Email: fagrark@ku.ac.th
Received: 17 June 2020   • Revised: 17 September 2020   • Accepted: 27 October 2020
Abstract
Objective
This study was conducted to determine the effect of freeze-thawed cycles (Fresh meat, F-T 1 cycle and F-T 2 cycles) on the quality characteristics of porcine longissimus dorsi muscle.
Methods
A total of 20 three-crossbred pigs [Duroc × (Large White × Landrace)] were randomly obtained from a commercial slaughterhouse in Thailand. Muscle samples were immediately taken from 10-11th of the longissimus dorsi for histochemical analysis. The muscles were cut into 2.54 cm-thick chops. A minimum of 20 chops were used for each treatment (fresh meat, freeze-thawed 1 and 2 cycles). Individually chops were packaged in polyethylene bags and frozen at -20 °C for 6 months followed by thawing in refrigerator at 4 °C for 24 h (the 1st freeze-thawed cycle). The freeze-thawed procedure was repeated for two cycles (the 2nd freeze-thawed cycle). Thawing loss, shear force value, citrate synthase activity and muscle fiber characteristics were determined on the muscles.
Results
Results showed that increasing of freeze-thawed cycle increased the thawing loss (P < 0.01) and citrate synthase activity (P < 0.001). Shear force value of fresh meat was higher than freeze-thawed 1 and 2 cycles (F-T 1 cycle and F-T 2 cycles). Freeze-thawed cycles affected muscle characteristics. Muscle fiber area and muscle fiber diameter decreased with an increasing number of freeze-thawed cycles (P < 0.001), while the thickness of endomysium and perimysium were increased (P < 0.001).
Conclusion
Repeated freeze-thawed cycles degraded muscle fiber structure and deteriorated pork quality.
Keywords: Freeze-thawed Cycles; Pork Quality; Shear Force Value; Citrate Synthase; Muscle Fiber Characteristics


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