Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI.

Influences of multiple freeze-thaw (F-T) cycles on water status and distribution, microstructure and physicochemical properties of beef were investigated. Low-field nuclear magnetic resonance (LF-NMR) relaxation showed three water components were assigned to bound, immobilized and free water in beef matrix. With the increase of F-T cycles, the relaxation time and peak area of immobilized water decreased significantly (P < 0.05), which suggested the freedom and population of immobilized water decreased. T1 and T2 magnetic resonance images displayed a continuous decrease of water intensity in beef during multiple F-T cycles. The cryo-scanning electron microscopy results revealed repeated F-T cycles resulted in more and more large holes in the beef muscle fiber. The repeated F-T cycles also led to decrease of pH value, WHC, L* and a* values, hardness, springiness, cohesiveness and resilience, and the increase of thawing loss, cooking loss, b* and TBARS value. Partial least-squares regression models stated the potential of LF-NMR to predict the quality of beef as a non-destructive method.

• Publication year

  2019

• Venue

  Meat Science

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Medicine, Materials Science

• Identifiers
  DOI 10.1016/j.meatsci.2018.08.020PMID 30196200
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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