Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Freezing and Thawing on the Histology and Ultrastructure of Buffalo Muscle

  • Sen, A.R. (Division of Livestock Products Technology, Indian Veterinary Research Institute) ;
  • Sharma, N. (Director, NDRI, Karnal)
  • Received : 2003.05.21
  • Accepted : 2004.05.25
  • Published : 2004.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

Histology and transmission electron microscopy studies were carried out on buffalo muscles that were subjected to repeated freeze-thaw cycles at -10 and $-18^{\circ}C$. In the first freeze thaw cycle ($-10^{\circ}C$) structures of muscle showed slight change and closely resembled to those of normal muscle. There were frequent gaps in the half way across the fibres and some cracks in individual fibre were also noticed in second freeze thaw cycle. In the muscle frozen at $-18^{\circ}C$, more pronounced shrinkage with extensive damage of fibres with tearing was observed. The interfibrillar gaps were wider, shrinkage and tearing of the fibres were more distinct after second freeze-thaw cycle. After the second cycle, the interior portion showed large scale degradation of the ultrastructure. Our studies of buffalo muscle showed that under the proper condition, little structural damage takes place in the meat histology and ultrastructure under repeated freeze-thaw conditions. This study adds continued weight to the evidence that limited freeze-thaw cycles will not deteriorate the quality of meat.

Keywords

References

  1. Bevilacqua, A., N. E. Zaritzky and A. Calvelo. 1979. Histological measurements of ice in Frozen beef. J. Food Technol. 14:237-251.
  2. Boles, J. A. and J. E. Swan. 2002. Meat and storage effects on processing characteristics of beef roasts. Meat Sci. 62:121-127.
  3. Carroll, R. J., J. R. Cavanaugh and F. P. Rorer. 1981. Effects of frozen storage on the ultrastructure of bovine muscle. J. Food Sci. 46:1091-1094.
  4. Disbrey, B. D. and J. M. Rack. 1970. Histological Laboratory methods, Edinburgh. E&S.Livingstone.
  5. Farouk, M. M. and J. E. Swan. 1998. Effect of muscle condition before freezing and simulated chemical changes during frozen storage on the pH and colour of beef. Meat Sci. 50:245-256.
  6. Feldhusen, F., D. Koenigsmann, F. J. Daup, W. Drommer and S. Wenzel. 1992. Ultra structural findings on the skeletal muscles of pigs following ultra rapid chilling in the initial phase of meat maturation. Meat Sci. 31:367-380.
  7. Grujic, R., L. Petrovic, B. Pikula and L. Amidzic. 1993. Definition of the optimum freezing rate. I. Investigation of structure and ultra structure of beef M. longissimus dorsi frozen at different freezing rates. Meat Sci. 33:301-318.
  8. Hildrum, K. I., M. Solvang, B. N. Nilsen, T. Froystein and J. Berg. 1999. Combined effects of chilling rate, low voltage electrical stimulation and freezing on sensory properties of bovine M. longissimus dorsi. Meat Sci. 52:1-7.
  9. Hwang, I. H. and J. M. Thompson. 2002. A technique to quantity the extent of postmortem degradation of meat ultrastructure. Asian-Aust. J. Anim. Sci. 15(1)111-116.
  10. Hyat, M. A. 1981. In: Principles and Techniques of Electron microscopy. Baltimore (Ed). Univ. Park Press.
  11. Jarenback, L. and A. Liljemark. 1975. Ultrastructural changes during frozen storage of Cod.1. Structure of myofibrils as revealed by freeze etching preparations. J. Food Technol. 10:229-235.
  12. Miller, A. J., S. A. Ackerman and S. A. Palumbo. 1980. Effects of frozen storage on functionality of meat for processing. J. Food Sci. 45:1466-1471.
  13. Ngapo, T. M., I. H. Babre, J. Reynolds and R. F. Mawson. 1999. A preliminary investigation of the effects of frozen storage on samples of pork. Meat Sci. 53:169-177.
  14. Rahelic, S., S. Puac and A. H. Gawwad. 1985. Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part- 1 Histological changes in muscle frozen at -10, - 22, - 33, -78, -115 and $-196^{\circ}C$. Meat Sci. 14:63-72.
  15. Sakata, R., T. Oshida, H. Morita and Y. Nagata. 1995. Physicochemical and processing quality of porcine M. longissimus dorsi frozen at different temperatures. Meat Sci. 39:277-284.
  16. Sen, A. R. and N. Sharma. 1999. Effect of freeze-thaw cycles during storage on quality of meat and liver of buffalo. J. Food Sci. and Technol. 36:28-31.
  17. Sen, A. R. and N. Sharma. 2003. An enzymatic method designed to differentiate between fresh and frozen thawed buffalo meat. Buffalo J. 18:339-347.
  18. Sen, A. R. and N. Sharma. 2004. Amount and composition of drip from frozen thawed buffalo meat and liver. Fleischwirtschaft International (In press).
  19. Ziauddin, K. S., N. S. Mahendrakar, D. N. Rao and B. L. Amla. 1993. Effect of freezing, thawing and frozen storage on physico-chemical and sensory characteristics of buffalo meat. Meat Sci. 35:331-340.

Cited by

  1. Development of a Validated Database for the Authentication of Fresh/Chilled and Frozen Pork Using β-Hydroxylacyl-CoA-Dehydrogenases (HADH) Assay vol.18, pp.1, 2015, https://doi.org/10.1080/10942912.2013.815201
  2. Meat quality assessment using biophysical methods related to meat structure vol.80, pp.1, 2004, https://doi.org/10.1016/j.meatsci.2008.05.039
  3. Analytical methods for authentication of fresh vs. thawed meat - A review vol.80, pp.2, 2004, https://doi.org/10.1016/j.meatsci.2007.12.024
  4. Authentication of meat and meat products vol.86, pp.3, 2004, https://doi.org/10.1016/j.meatsci.2010.06.001
  5. Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins vol.139, pp.None, 2018, https://doi.org/10.1016/j.meatsci.2018.01.024
  6. The effects of soft cryotherapy on conjunctiva and cornea in isolated pig eyes and comparison with standard liquid nitrogen: A pilot ex vivo study vol.23, pp.3, 2004, https://doi.org/10.1111/vop.12752
  7. Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket vol.10, pp.3, 2004, https://doi.org/10.3390/foods10030512
  8. Analytical approaches of meat authentication in food vol.56, pp.4, 2004, https://doi.org/10.1111/ijfs.14797
  9. Effects of freezing and short‐term fixation on muscle mass, volume, and density vol.305, pp.1, 2022, https://doi.org/10.1002/ar.24639