Academic Journal
Effect of frozen storage period and temperature on the physicochemical and microbiological quality of veal.
| Τίτλος: | Effect of frozen storage period and temperature on the physicochemical and microbiological quality of veal. |
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| Συγγραφείς: | Kowalczyk M; Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address: marek.kowalczyk@up.edu.pl., Domaradzki P; Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address: piotr.domaradzki@up.edu.pl., Stanek P; Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address: piotr.stanek@up.edu.pl., Ziomek M; Department of Food Hygiene of Animal Origin, University of Life Sciences in Lublin, Akademicka 12, 20-950 Lublin, Poland. Electronic address: monika.ziomek@up.edu.pl., Daszkiewicz T; Department of Commodity Science and Processing of Animal Raw Materials, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland. Electronic address: tomasz.daszkiewicz@uwm.edu.pl., Skałecki P; Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address: piotr.skalecki@up.edu.pl., Chmielowiec-Korzeniowska A; Department of Animal Hygiene and Environmental Hazards, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address: anna.korzeniowska@up.edu.pl., Kędzierska-Matysek M; Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address: monika.matysek@up.edu.pl., Grenda T; National Veterinary Research Institute, 57, Partyzantów Avenue, 24-100 Puławy, Poland. Electronic address: tomasz.grenda@piwet.pulawy.pl., Ryszkowska-Siwko M; Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address: malgorzata.siwko@up.edu.pl., Florek M; Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland. Electronic address: mariusz.florek@up.edu.pl. |
| Πηγή: | Meat science [Meat Sci] 2026 Oct; Vol. 240, pp. 110141. Date of Electronic Publication: 2026 Jun 06. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| Imprint Name(s): | Publication: <200?>- : Oxford : Elsevier Original Publication: Barking, Essex, Eng., Applied Science Publishers |
| Ιατρικοί όροι (MeSH): | Food Storage*/methods , Red Meat*/microbiology , Red Meat*/analysis , Freezing*, alpha-Tocopherol/analysis ; Muscle, Skeletal/chemistry ; Muscle, Skeletal/microbiology ; Water/analysis ; Myoglobin/analysis ; Animals ; Cattle ; Hydrogen-Ion Concentration ; Color ; Lipid Peroxidation ; Temperature ; Food Microbiology ; Colony Count, Microbial ; Food, Processed |
| Περίληψη: | Freezing is one of the most commonly used techniques for long-term food storage, especially for perishable products. This study aimed to assess the effect of duration (3, 9 and 15 months) and temperature (-18, -45, and - 80 °C) of frozen storage on the physicochemical properties and microbiological status of vacuum-packed biceps femoris muscle of calves. Meat quality parameters, including pH, water activity, shear force, colour, degree of lipid oxidation, content of α-tocopherol and microbial count were measured. Storage duration was the primary factor influencing both physicochemical characteristics and microbiological quality. The optimal frozen storage for veal was 9 months. At this stage, the tenderness improved significantly (shear force decreased from 64.3 N at 72 h post mortem to 39.6 N; P < 0.05). The proportion of oxymyoglobin increased (55.59% vs. 80.50%; P < 0.05), whereas deoxymyoglobin decreased (33.86% vs. 7.47%; P < 0.05). The content of α-tocopherol remained stable (2.47 vs. 2.40 μg/g; P > 0.05), lipid oxidation was low (below 0.200 mg MDA/kg meat), and microbial counts (total viable counts, Enterobacteriaceae, Pseudomonas spp. and lactic acid bacteria) remained below the guideline values reported in the literature for raw beef (P > 0.05). These changes observed after 9 months were accompanied (already as from 3 months) by a significant reduction in water-holding capacity (up to 5.7% vs. purge loss 1.1% at 72 h post mortem; P < 0.05), and an increase in metmyoglobin (to 16.97% vs. 11.25%; P < 0.05). After 15 months of veal storage, marked adverse changes in comparison with 9 months were observed, including increased thaw loss (to 6.0%) and expressible water (to 65.8%), reduced oxymyoglobin (to 72.47%), a significant (P < 0.05) decrease in α-tocopherol (to 2.12 μg/g), and a significant deterioration of microbiological quality. However, even at that stage, all quality parameters of veal remained within acceptable limits. The freezing temperatures applied in the study did not significantly affect any microbiological counts or most physicochemical properties. (Copyright © 2026 The Author(s). Published by Elsevier Ltd.. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Calves; Colour; Deep-frozen storage; Freezing; TBARS; Tenderness; Water holding capacity |
| Substance Nomenclature: | H4N855PNZ1 (alpha-Tocopherol) 059QF0KO0R (Water) 0 (Myoglobin) |
| Entry Date(s): | Date Created: 20260610 Date Completed: 20260708 Latest Revision: 20260708 |
| Update Code: | 20260709 |
| DOI: | 10.1016/j.meatsci.2026.110141 |
| PMID: | 42269440 |
| Βάση Δεδομένων: | MEDLINE |
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