Impact of Chilling, Freezing, and Repeated Freeze–Thaw Cycles on Physical Quality of Buffen, Chevon, and Chicken Meat

Authors

Tarique Ahmed Khokhar, Department of Animal Nutrition, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences Sakrand, PakistanFollow
Atta Hussain Shah, Department of Animal Products and Technology, Sindh Agriculture University, Tandojam, PakistanFollow
Muneer Ahmed Jamali, Department of Animal Products and Technology, Sindh Agriculture University, Tandojam, PakistanFollow
Asghar Ali Kamboh, Department of Veterinary Microbiology, Sindh Agriculture University, Tandojam, PakistanFollow
Faiz Muhammad Khand, Department of Veterinary Surgery, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences Sakrand, PakistanFollow
Muhammad Awais Soomro, Department of Veterinary Physiology and Biochemistry, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences Sakrand, PakistanFollow
Zafar Ali khoso, Department of Poultry Production, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences Sakrand, PakistanFollow
Muhammad Mohsen Rahimoon, Department of Veterinary Theriogenology, Shaheed Benazir Bhutto University of Veterinary and Animal Sciences Sakrand, PakistanFollow

Abstract

Chilling, freezing, and repeated freeze–thaw cycles are common meat preservation methods; however, they can alter key physicochemical properties. Comparative data across different species under standardized conditions are limited. To compare the effects of chilled storage, frozen storage, and repeated freeze–thaw cycles on pH, water-holding capacity (WHC), thaw loss, cooking loss, and drip loss in buffen (buffalo), chevon (goat), and chicken meat. Longissimus dorsi muscles from buffalo and goat, and breast meat from broiler chickens, were stored under chilled (2–4 °C), frozen (–10 to –12 °C), or repeated freeze–thaw conditions. "Measurements were performed at defined intervals of chilling, freezing and freeze thaw cycles, and data were analyzed by one-way ANOVA with Tukey’s HSD (P ≤ 0.05). The pH declined significantly (P ≤ 0.05) in all treatments, with the steepest reductions in repeatedly thawed samples. WHC decreased from 63.32 %, 69.98 %, and 68.00 % in fresh buffen, chevon, and chicken, respectively, to 45.94 %, 48.61 %, and 47.64 % after 15 days of chilled storage. Thaw loss and cooking loss increased markedly over time, especially in freeze–thaw treatments, reaching 26.35 %, 25.77 %, and 26.15 % for thaw loss and 64.66 %, 61.19 %, and 65.44 % for cooking loss at the final intervals. Drip loss rose progressively, with chilled and repeatedly thawed samples showing the highest increases. Extended storage and repeated freeze–thaw cycles significantly reduce meat quality across all species, with repeated thawing causing the most pronounced deterioration. Minimizing freeze–thaw cycles are essential for preserving physicochemical quality during meat handling, distribution, and retail.

Article History

Received: Aug 14, 2025; Accepted: Aug 27, 2025; Published: Dec 30, 2025

Recommended Citation

Khokhar, T. A., Shah, A. H., Jamali, M. A., Kamboh, A. A., Khand, F. M., Soomro, M. A., khoso, Z., & Rahimoon, M. (2025). Impact of Chilling, Freezing, and Repeated Freeze–Thaw Cycles on Physical Quality of Buffen, Chevon, and Chicken Meat, Journal of Bioresource Management, 12 (4).