Impact of Freezing and Thawing Methods on the Quality, Oxidation, and Microstructure of Goat Meat.
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| Title: | Impact of Freezing and Thawing Methods on the Quality, Oxidation, and Microstructure of Goat Meat. |
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| Authors: | Muhammad, Muhammad Sardar1 (AUTHOR), Sabow, Azad Behnan1 (AUTHOR) azad1979sabow@yahoo.com |
| Source: | Journal of Food Process Engineering. Jun2026, Vol. 49 Issue 6, p1-17. 17p. |
| Subjects: | Freezing, Meat quality, Food industry, Meat spoilage, Food pathogens, Goat meat, Food preservation |
| Abstract: | Freezing and thawing are important ways to keep meat fresh, but they can significantly impact the quality of the final product. In tropical regions, goat meat is an important nutrient source; yet, research on how different freezing rates and thawing procedures affect its physicochemical, microbiological, and structural properties remains limited. This study investigated the effects of slow freezing (−20°C) and rapid freezing (−40°C), followed by five thawing methods, on the longissimus lumborum and semitendinosus muscles of goat. Thawing methods included refrigeration, room temperature, tap water, microwave, and ultrasonic bath. Rapid freezing often outperformed slow freezing, leading to reduced structural damage and improved preservation of the meat's physicochemical properties. Ultrasonic thawing was the most effective strategy among those evaluated, as it significantly enhanced water‐holding capacity, maintained color stability, and reduced lipid and protein oxidation. Histological analysis revealed that ultrasonic thawing preserved muscle fiber integrity more effectively, whereas microwave thawing resulted in the most extensive structural damage and quality degradation. The ultrasonic thawing resulted in the lowest total aerobic bacterial count; however, it was not significantly different from that of the refrigerator thawing method. In conclusion, freezing goat meat at −40°C followed by ultrasonic thawing was the most effective strategy for quality preservation. In addition, this approach facilitates rapid thawing while maintaining physicochemical properties and microbiological safety of different goat muscles, offering a practical and efficient alternative to traditional refrigeration or microwave thawing. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 194869678 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Impact of Freezing and Thawing Methods on the Quality, Oxidation, and Microstructure of Goat Meat. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Muhammad%2C+Muhammad+Sardar%22">Muhammad, Muhammad Sardar</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sabow%2C+Azad+Behnan%22">Sabow, Azad Behnan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> azad1979sabow@yahoo.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Jun2026, Vol. 49 Issue 6, p1-17. 17p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Freezing%22">Freezing</searchLink><br /><searchLink fieldCode="DE" term="%22Meat+quality%22">Meat quality</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink><br /><searchLink fieldCode="DE" term="%22Meat+spoilage%22">Meat spoilage</searchLink><br /><searchLink fieldCode="DE" term="%22Food+pathogens%22">Food pathogens</searchLink><br /><searchLink fieldCode="DE" term="%22Goat+meat%22">Goat meat</searchLink><br /><searchLink fieldCode="DE" term="%22Food+preservation%22">Food preservation</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Freezing and thawing are important ways to keep meat fresh, but they can significantly impact the quality of the final product. In tropical regions, goat meat is an important nutrient source; yet, research on how different freezing rates and thawing procedures affect its physicochemical, microbiological, and structural properties remains limited. This study investigated the effects of slow freezing (−20°C) and rapid freezing (−40°C), followed by five thawing methods, on the longissimus lumborum and semitendinosus muscles of goat. Thawing methods included refrigeration, room temperature, tap water, microwave, and ultrasonic bath. Rapid freezing often outperformed slow freezing, leading to reduced structural damage and improved preservation of the meat's physicochemical properties. Ultrasonic thawing was the most effective strategy among those evaluated, as it significantly enhanced water‐holding capacity, maintained color stability, and reduced lipid and protein oxidation. Histological analysis revealed that ultrasonic thawing preserved muscle fiber integrity more effectively, whereas microwave thawing resulted in the most extensive structural damage and quality degradation. The ultrasonic thawing resulted in the lowest total aerobic bacterial count; however, it was not significantly different from that of the refrigerator thawing method. In conclusion, freezing goat meat at −40°C followed by ultrasonic thawing was the most effective strategy for quality preservation. In addition, this approach facilitates rapid thawing while maintaining physicochemical properties and microbiological safety of different goat muscles, offering a practical and efficient alternative to traditional refrigeration or microwave thawing. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpe.70632 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 17 StartPage: 1 Subjects: – SubjectFull: Freezing Type: general – SubjectFull: Meat quality Type: general – SubjectFull: Food industry Type: general – SubjectFull: Meat spoilage Type: general – SubjectFull: Food pathogens Type: general – SubjectFull: Goat meat Type: general – SubjectFull: Food preservation Type: general Titles: – TitleFull: Impact of Freezing and Thawing Methods on the Quality, Oxidation, and Microstructure of Goat Meat. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Muhammad, Muhammad Sardar – PersonEntity: Name: NameFull: Sabow, Azad Behnan IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 06 Text: Jun2026 Type: published Y: 2026 Identifiers: – Type: issn-print Value: 01458876 Numbering: – Type: volume Value: 49 – Type: issue Value: 6 Titles: – TitleFull: Journal of Food Process Engineering Type: main |
| ResultId | 1 |
