Assessing individual muscle characteristics to enhance frozen-thawed meat quality

Choeun Im1, Sumin Song1, Huilin Cheng1, Junyoung Park1,2, Gap-Don Kim1,3,*
Author Information & Copyright
1Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang 25354, Korea
2Mgenic Bio, Anseong 17529, Korea
3Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
*Corresponding Author: Gap-Don Kim. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 26, 2024 ; Revised: May 06, 2024 ; Accepted: May 07, 2024

Published Online: May 22, 2024


This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or technologies to minimize these alterations. Recent studies have focused on conventional freeze-thaw technology applicable across various livestock species and muscle types. However, recent research has indicated the necessity for developing freeze-thaw technology considering the unique characteristics of individual muscles. In this review, we summarize previous studies that have compared alterations in the physicochemical properties of primary muscles owing to freezing or freeze-thawing. Despite the introduction of various technologies to significantly reduce adverse effects on meat quality resulting from freeze-thawing, it is essential to consider the unique characteristics (proximate composition, pH, and muscle fiber characteristics) of individual muscles or cuts to develop enhanced freeze-thaw processing technology.

Keywords: Freeze-thaw technology; meat quality; muscle type; muscle characteristics