Effects of Freezing, Frozen Storage and Thawing on the Water Status, Quality, Nutrition and Digestibility of Meat: A Review
Yingying Zhu, Jiaying Zhu, Xuebin Shi, Ming Fan
Abstract
Meat is highly perishable and susceptible to microbial spoilage and quality deterioration. Freezing is one of the most widely used and effective ways for preserving meat. However, freezing, frozen storage, and thawing can lead to changes that affect meat quality. The formation and subsequent melting of ice crystals can damage muscle cells and oxidize muscle components such as protein and fat, resulting in meat quality deterioration and loss of nutritional value. This review summarizes recent studies on the effects of these processes on the water status, quality, nutrition, and digestibility of meat, which explains how the formation, growth, and recrystallization of ice crystals cause water migration, cell damage, protein oxidation, lipid oxidation, water holding capacity reduction, and nutrition degradation. The aim is to provide theoretical guidance and research directions for controlling quality degradation, developing freezing and thawing technologies, and improving the quality and nutritional value of frozen meat.