Journal of Food Science and Technology

, Volume 56, Issue 11, pp 4809–4816 | Cite as

Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage

  • Nahar Sabikun
  • Allah Bakhsh
  • Ishamri Ismail
  • Young-Hwa Hwang
  • M. Shafiur Rahman
  • Seon-Tea JooEmail author
Original Article


The objective of this study was to investigate the effects of rigor state on physicochemical characteristics and the oxidative stability of chicken leg and breast muscles as a function of freezing time. Breast and leg muscles were excised from 24 broiler chickens at 30 min or 1.5 h postmortem (PM), frozen overnight at − 75 °C immediately, and then stored at − 20 °C for 90 days to measure the meat quality traits. Results showed that longer freezing led to deterioration of meat quality with higher deterioration for post-rigor frozen muscles. Pre-rigor frozen muscles had higher pH, water holding capacity (around 90%), and sarcomere length with a lower thaw and cook loss than post-rigor frozen muscles. The Warner–Bartzler shear force (WBSF) values for chicken leg and breast muscles were insignificant (except pre-rigor leg muscles which had significantly higher WBSF value only at 90th day of storage). The lightness (L*) value increased significantly with increasing storage for all samples. Post-rigor muscles had significantly higher TBARS values (0.62 mg MDA/kg) than the pre-rigor muscles. The leg muscles had better physicochemical characteristics compared to breast muscles, except for the cook loss. Therefore, immediate freezing (prior to onset of rigor) could be an effective way to minimize the quality deterioration of frozen chicken muscles.


Chicken muscle Pre- and post-rigor muscle Meat freezing Physicochemical characteristics Oxidative stability 



  1. Adegoke GO, Falade KO (2005) Quality of meat. J Food Agric Environ 3:87–89Google Scholar
  2. Ali MS, Kang G, Yang H, Jeong J, Hwang Y, Park G, Joo S (2007) A comparison of meat characteristics between duck and chicken breast. Asian Australas J Anim Sci 20:1002–1006CrossRefGoogle Scholar
  3. Ali S, Zhang W, Rajput N, Khan MA, Li CB, Zhou GH (2015) Effect of multiple freeze–thaw cycles on the quality of chicken breast meat. Food Chem 173:808–814CrossRefGoogle Scholar
  4. Carvalho RH, Ida EI, Madruga MS, Martínez SL, Shimokomaki M, Estévez M (2017) Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat. Food Chem 215:129–137CrossRefGoogle Scholar
  5. Cross HR, West RL, Dutson TR (1981) Comparison of methods for measuring sarcomere length in beef semitendinosus muscle. Meat Sci 5:261–266CrossRefGoogle Scholar
  6. Davis KJ, Sebranek JG, Huff-Lonergan E, Lonergan SM (2004) The effects of aging on moisture-enhanced pork loins. Meat Sci 66:519–524CrossRefGoogle Scholar
  7. Estévez M (2015) Oxidative damage to poultry: from farm to fork. Poultry Sci 94:1368–1378CrossRefGoogle Scholar
  8. Huff-Lonergan E, Lonergan SM (2005) Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Sci 71:194–204CrossRefGoogle Scholar
  9. Hughes JM, Oiseth SK, Purslow PP, Warner RD (2014) A structural approach to understanding the interactions between colour, water-holding capacity and tenderness. Meat Sci 98:520–532CrossRefGoogle Scholar
  10. Hwang YH, Sabikun N, Ismail I, Joo ST (2018) Comparison of meat quality characteristics of wet- and dry-aging pork belly and shoulder blade. Korean J Food Sci Anim Resour 38:950–958CrossRefGoogle Scholar
  11. Jayasena DD, Jung S, Kim HJ, Bae YS, Yong HI, Lee JH, Kim JG, Jo C (2013) Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines. Asian Australas J Anim Sci 26:1038–1046CrossRefGoogle Scholar
  12. Joo ST (2018) Determination of water-holding capacity of porcine musculature based on released water method using optimal load. Korean J Food Sci Anim Resour 38:823–828PubMedPubMedCentralGoogle Scholar
  13. Joo ST, Kim GD, Hwang YH, Ryu YC (2013) Control of fresh meat quality through manipulation of muscle fiber characteristics. Meat Sci 95:828–836CrossRefGoogle Scholar
  14. Kang GH, Jeong JY, Ali S, Kim SH, Jang EG, Kang HS, Lee DS, Lee SJ, Park GB, Joo ST (2006) Effect of boning time and storage temperature on meat quality of duck breast. Korean J Food Sci Anim Resour 26:43–48Google Scholar
  15. Kim HW, Yan FF, Hu JY, Cheng HW, Kim YHB (2016) Effects of probiotics feeding on meat quality of chicken breast during postmortem storage. Poultry Sci 95:1457–1464CrossRefGoogle Scholar
  16. Koohmaraie M, Doumit ME, Wheeler TL (1996) Meat toughening does not occur when rigor shortening is prevented. J Anim Sci 74:2935–2942CrossRefGoogle Scholar
  17. Lesiak MT, Olson DG, Lesiak CA, Ahn DU (1996) Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle. Meat Sci 43:51–60CrossRefGoogle Scholar
  18. Leygonie C, Britz TJ, Hoffman LC (2011) Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions. Int J Food Sci Technol 46:1171–1178CrossRefGoogle Scholar
  19. Leygonie C, Britz TJ, Hoffman LC (2012) Impact of freezing and thawing on the quality of meat: review. Meat Sci 91:93–98CrossRefGoogle Scholar
  20. Northcutt JK, Foegeding EA, Edens FW (1994) Waterholding properties of thermally preconditioned chicken breast and leg meat. Poultry Sci 73:308–316CrossRefGoogle Scholar
  21. Rahman MS, Gul K, Yang HS, Chun J, Kerr WL, Choi SG (2019) Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent. J Sci Food Agric 99:816–823CrossRefGoogle Scholar
  22. Sams AR, Dzuik CS (1999) Meat quality and rigor mortis development in broiler chickens with gas-induced anoxia and postmortem electrical stimulation. Poultry Sci 78:1472–1476CrossRefGoogle Scholar
  23. Soyer A, Özalp B, Dalmış Ü, Bilgin V (2010) Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chem 120:1025–1030CrossRefGoogle Scholar
  24. Utrera M, Estévez M (2013) Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers. J Agric Food Chem 61:7987–7993CrossRefGoogle Scholar
  25. Young OA, West J (2001) Meat color. In: Hui YH, Nip W-K, Rogers RW, Young OA (eds) Meat science and applications. Marcel Dekker Inc, New York, pp 39–69CrossRefGoogle Scholar
  26. Yu LH, Lee ES, Jeong JY, Paik HD, Choi JH, Kim CJ (2005) Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles. Meat Sci 71:375–382CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Nahar Sabikun
    • 1
  • Allah Bakhsh
    • 1
  • Ishamri Ismail
    • 1
  • Young-Hwa Hwang
    • 2
  • M. Shafiur Rahman
    • 3
  • Seon-Tea Joo
    • 1
    • 2
    Email author
  1. 1.Division of Applied Life Science (BK21+)Gyeongsang National UniversityJinjuKorea
  2. 2.Division of Applied Life Science (BK21+), Institute of Agriculture and Life ScienceGyeongsang National UniversityJinjuKorea
  3. 3.Department of Food Engineering and TechnologyState University of BangladeshDhakaBangladesh

Personalised recommendations