Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Influence of freeze-thawed cycles on pork quality

  • Tippala, Tiprawee (Department of Animal Science, Faculty of Agriculture, Kasetsart University) ;
  • Koomkrong, Nunyarat (Department of Animal Science, Faculty of Science and Technology, Suratthani Rajabhat University) ;
  • Kayan, Autchara (Department of Animal Science, Faculty of Agriculture, Kasetsart University)
  • Received : 2020.06.17
  • Accepted : 2020.10.27
  • Published : 2021.08.01
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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 to 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℃ for 6 months followed by thawing in refrigerator at 4℃ 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

Acknowledgement

Authors are grateful to Department of Animal Science, Faculty of Agriculture and Histological Preparation LAB, Faculty of Veterinary Medicine, Kasetsart University for the utilization of laboratory facilities.

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