Physical and chemical properties of breast chicken meat subjected to different freezing and refreezing storage periods

Abstract

This study's aim was to evaluate how the physiochemical properties of breast broiler samples are affected by repeated freezing and refreezing. There are a total of 40 breast muscles from broilers separated into two sections (treatments including freezing and refreezing). The initial portion was divided into three equally sized parts and then exposed to frozen storage durations of 0 (control treatment), 1, 2, and 3 months. The second portion was frozen at (-20°C)  for 1, 2, and 3 months, then thawed overnight at 4°C and then refrozen for 1, 2, and 3 months before assessment of meat quality parameters. The results indicated that cooking loss, drip loss and thawing loss values are significantly (P<0.05) increased excluding for drip loss at 2 month freezing and thawing loss at (1, 2) month freezing. On the other hand, WHC, pH and shear force values declined (P<0.05) by extending frozen and refrozen storage times compared with the control treatment. The values of meat color measurements significantly (P<0.05) improved for some measurements compared with control treatment. Also, all means of nutritional values are reduced considerably (P<0.05) with extended frozen and refrozen storage. As a result of freeze-thaw and refreeze cycles, cooking losses, thawing losses, and drip losses were all increased. However, water holding capacity, pH, shear force, and chemical composition characteristics all decreased. The color measurements of breast broiler samples during freeze-thaw and refreeze cycles caused some measurements to increase and others to decrease during storage.