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

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.