EFFECT OF MULTIPLE FREEZE–THAW CYCLES ON THE QUALITY OF CHICKEN MEAT

Abstract

Although freezing is a good preserving technique that keep the meat quality for up to one year, nevertheless, repeating of freeze -thaw process represent a significant problem that affect the sensory, phyiscochemical and microbiological characteristics of meat. The objective of this study was to explore the effect of repeated freeze-thaw cycles (FTC) on sensory, physicochemical, microbiological parameters of imported and local frozen broilers and study its effect on shelf life of examined samples with one-week interval during FTC (Exp I) and one-month interval during FTC (Exp II). Frozen broilers were left in refrigerator at (4-7°C) until complete thawing then it examined for the different parameters. Refreezing of thawed broiler carcasses was done in deep freezer at (-18 °C) for three successive FTC. As the number of FTC increased the overall sensory characteristics declined significantly in raw and cooked broiler samples and the drip loss increased significantly (P<0.05), Shear force (kg f/cm3) values decreased for thigh samples (from 1.3 to 1.1) and for breast (from 2.24 to 1.4) from 2nd FTC to 3rd FTC of imported broiler samples, during one-week interval experiment. While for local broiler samples, Shear force values of thigh samples decreased (from 1. 42 to 1.28) and for breast (from 2.16 to 1.73) from 1st to 2nd FTC during one-week interval experiment. On other hand, shear force values of thigh samples are lower than that of breast muscle