Im Choeun, Song Sumin, Cheng Huilin, Park Junyoung, Kim Gap-Don
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea.
Mgenic Bio, Anseong 17529, Korea.
Food Sci Anim Resour. 2024 Jul;44(4):758-778. doi: 10.5851/kosfa.2024.e39. Epub 2024 Jul 1.
This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freeze-thawing. Despite the introduction of various technologies to significantly reduce the adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced the freeze-thaw processing technology.
本研究评估了以往旨在减轻冻融对肉质不利影响的研究。具体而言，它着重评估冷冻、冻融或尽量减少这些变化的技术所导致的肉的物理化学变化。近期研究聚焦于适用于各种牲畜种类和肌肉类型的传统冻融技术。然而，近期研究表明，考虑到各肌肉的独特特性，开发冻融技术很有必要。在本综述中，我们总结了以往比较因冷冻或冻融导致的主要肌肉物理化学性质变化的研究。尽管已引入各种技术以显著减少冻融对肉质的不利影响，但在开发改进的冻融加工技术时，考虑各肌肉或肉块的独特特性（近似成分、pH值和肌纤维特性）至关重要。
