| Porcine | M. longissimus dorsi (LTL) | Sequence of freezing and aging:Freezing without aging (FT), aging prior to freezing (AFT), and freezing and aging (FTA)Slow-freezing: –20°C for 8 weeks and thawing 1°C for 2 daysFast-freezing: −80 °C and stored −20°C for 8 weeks and thawing 1°C for 2 daysAging: 1°C for 19 days | pH: FTA≤FT<AFT↓ WBSF in FTA with slow-freezing↑ Purge/thaw loss in FTA unrelated with freeze rate↑ CIE L* in FTA with slow-freezing↓ CIE a* in slow-freezing↓ CIE b* in FTA with slow-freezing | Kim et al. (2018) |
| Porcine | M. longissimus dorsi M. psoas major (PM)M. semimembranosus (SM)M. semitendinosus (ST) | Fresh: 4°C for 7 daysFreeze-thawing: −20°C for 5 days and thawing at 4°C for 2 days | - pH in all muscle cut and freeze-thawing- Purge loss↓ CIE L* in LTL and ST↑ CIE a* in LTL and SM↑ CIE b* in LTL and ↓ in PM and ST↑ WBSF in SM and ST↑ Cooking loss in LTL↓ Drip loss in SM and ST↓ WHC and toughness in SM and ST↑ Muscle type I and IIA size in ST↑ Muscle type IIXB amount in SM | Cheng et al. (2021) |
| Bovine | M. longissimus thoracis et lumborum | Fresh: Aging at 4°C for 2, 7, and 14 daysFreeze-thawing: Aging for 2, 7, and 14 days at 4°C, freezing at −20°C for 2 months, and overnight thawing at 4°C | ↓ WBSF over time↓ WHC in freeze-thawing↑ Tenderness, juiciness and meat taste in fresh- Panel preference | Lagerstedt et al. (2008) |
| Bovine | M. longissimus thoracis et lumborum (LT)M. psoas major M. semimembranosusM. semitendinosus | Fresh: 4°C for 5 daysFreeze-thawing: −20°C for 3 days and thawing at 2°C for 2 days | - pH in all muscle cut and freeze-thawing↑ CIE L* in LT with freeze-thawing↓ CIE a* in LT, ↑ CIE a* in SM and ST with freeze-thawing↓ CIE b* in SM with freeze-thawing↓ WBSF in LT with freeze-thawing↑ Purge losses in LT, SM and ST with freeze-thawing↓ Drip loss in all cuts except PM with freeze-thawing↓ Cooking loss in LT and PM, ↑ cooking loss in SM with freeze-thawing↑ WHC and ↓ discoloration in PM than SM↑ Muscle type I amount in PM than SM | Cheng et al. (2020) |
| Porcine Chicken | Porcine neckChicken leg | Freeze-thawing: Frozen at –18°C, –50°C, and –60°C for 0.5, 1, 2, 3, 4, 5, and 6 months and then thawed at 2°C | ↓ Thawing loss at –60°C, ↑ thawing loss at –18°C during 6 months in porcine neck and chicken leg with freeze-thawing- Cooking loss in pork neck and chicken leg with different temperature↑ CIE L*, CIE a*, and CIE b* in pork neck frozen at –18°C | Kim et al. (2020) |
| Bovine | M. longissimus thoracis et lumborum | A4: Ageing at −1.5°C for 4 weeksA4F2: Ageing at −1.5°C for 4 weeks and freezing at −18°C for 2 weeks with fast freezing in freezing solution or slow freezing in air-blast at −18°CA3F2: Ageing at −1.5°C for 3 weeks and freezing at −18°C for 2 weeks with fast freezing in freezing solution or slow freezing in air-blast at −18°CF2: Fast freezing in freezing solution or slow freezing in air-blast at −18°C for 2 weeks | - pH, cooking loss, drip loss, purge loss and WBSF by freeze ratepH: A4F2>F2>A4>A3F2Purge loss and drip loss: F2>A3F2>A4F2>A4Cooking loss: A4>A4F2>A3F2>F2WBSF: F2>A4>A3F2=A4F2CIE L*, CIE a*, and C: A4>A4F2, A3F2, and F2Hue angle: A4<A4F2, A3F2, and F2 | Kim et al. (2015) |
| Bovine | Hind legs | A: Freezing at −18°C with freezing fluctuation cycles repeat for 3 daysB: Freezing at −18°C and −17°C; stored at −18°C for 4 hours, raised to −17°C, then returned to −18°C for another 4 hours with freezing fluctuation cycles repeat for 3 daysC: Freezing at −18°C and −15°C; stored at −18°C for 4 hours, raised to −15°C, then returned to −18°C for another 4 hours with freezing fluctuation cycles repeat for 3 daysD: Cycled between −18°C and −13°C; stored at −18°C for 4 hours, raised to −13°C, then returned to −18°C for another 4 hours with freezing fluctuation cycles repeat for 3 days | Free drip loss and cooking loss: A<B<C<DCentrifuge drip loss: A=B<C<DCIE L*: A>C>B>DCIE a*: A>B>C>DCIE b*: A<B<C<D | Wang et al. (2020) |
| Bovine | M. longissimus thoracisM. longissimus lumborum (LL)M. psoas majorM. semimembranosus | Fresh: Aging at 2°C for 0, 7, and 14 daysFreeze-thawing: Frozen at −18°C for 0, 3, 6, and 9 months | ↓ CIE L* in PM with increase of freezing period- CIE a* and CIE b* by aging and freezing period↑ WHC in LL, PM, and SM by freezing for 3 months and in LT by freezing for 3 and 6 months↑ Cooking loss in LL, LT, PM, and SM with an increase of freezing period↓ WBSF in LL, LT, and SM with aging period | Cho et al. (2017) |
| Porcine | M. longissimus dorsi | Freeze-thawing: –20°C, –30°C, and –40°C in airflow velocities of 0, 1.5, and 3 m/s and thawing at 2°C over nightIce crystal sizeCategory I: Slow freezing in <0.4 cm/hCategory II: Intermediate freezing in 0.6–0.7 cm/hCategory III: Rapid in >0.96 cm/h | Ice crystal size: Slow freezing (<0.5 cm/h)>rapid freezing (>0.5 cm/h)↓ Thawing loss in category III>II>I↓ Drip loss and cooking loss in category III>II>I↓ CIE a* and CIE b* in category I↓ WBSF in category II and III than at –20°C with no air | Yun et al. (2021) |
| Porcine | M. longissimus dorsi | ISF: Fast freezing in freezing solution at −22°C consisting of 16% sodium chloride, 25% ethyl alcohol, 1.2% chitosan, 0.8% antifreeze protein, and 57% water and thawing at 1, 31, 61 and 91 days at 4°C for 12 hAF: Slow freezing in air-blast at −22°C and thawing at 1, 31, 61 and 91 days at 4°C for 12 h | ↓ Ice crystal formation in ISF↓ WBSF in AF↑ Myofibrillar damage and lipid oxidation in AF- CIE L*, CIE a*, and CIE b* in ISF and AF with thawing for 91 days↑ pH in AF at 91 days, - pH in ISF↑ Thawing loss in AF for 1, 31, and 91 days≒ Cooking loss in AF and ISF | Hou et al. (2020) |
| Bovine | M. longissimus thoracis | Fresh: Aged at 2°C for 2, 3, 4, 5, 6, 7, 10, 14, 21, and 35 daysFreeze-thawing: Aged for 3, 4, 5, 6, 7, 10, 14, 21, and 35 days at 2°C, frozen at −16°C for 2 months and thawed at 1°C for 24 h | Cooking loss: Fresh<frozen-thawed for 1, 3, 4, 5, 6, 7, and 10 daysWBSF: Fresh>frozen-thawed for all days≒ WBSF for 3, 6, and 7 days aged-frozen meat with aged for 14 to 21 days fresh meat | Shanks et al. (2002) |
| Bovine | M. longissimus thoracis et lumborum | Pelvic suspension: Carcasses hung in pelvic boneAchilles suspension: Carcasses hung in Achilles tendonBoth suspensions treated at 4°C, aged for 2, 4, 7, 14, and 21 days and frozen at −20°C for 7 days, and thawed at 4°C overnight | - Tenderness in both suspensions↓ WBSF in pelvic suspension for 2 days ageing≒ WBSF between suspensions after ageing for 14 and 21 days≒ pH in both groups during ageing↓ WHC in Achilles suspension | Enfält et al. (2004) |
| Bovine | M. longissimus thoracis | Fresh: Aged at 4°C for 3 and 10 daysFreeze-thawing: Aged at 4°C for 3 and 10 days and frozen at −20°C and −80°C for 30, 75, and 90 days, and thawed at 4°C for 48 h | ↓ CIE L*, CIE a*, and chroma in fresh aged for 3 and 10 days↓ CIE a*, CIE b*, and chroma, and ↑ hue in freeze-thawing for 90 days↑ Freezing loss and press loss in fresh aged for 3 and 10 days- Cooking loss in freeze-thawing for storage periods↑ Press loss in freeze-thawing for 90 days↑ Cooking loss in freeze-thawing for 30, 60 and 90 days↓ WBSF in fresh aged for 3 days and freeze-thawing for 75 and 90 days- WBSF in Fresh aged for 10 days↑ Tenderness in freeze-thawing aged for 3 days and frozen for 30, 75 and 90 days | Vieira et al. (2009) |
| Porcine | M. psoas major | FreezingFresh: Stored in 4°C for further analysisSR: −10°C supercooled rapid freezing in static air freezer at −80°CNR: Non-supercooled rapid freezing at −80°CSS: −10°C supercooled slow freezing at −20°CNS: Non-supercooled slow freezing at −20°CThawingRT: Room temperature thawing in 20°CIW: Ice water thawing at 0±0.5°CRF: Refrigerator thawing at 4°CTW: Tap water thawing under 12±2°C running water | - Hardness in all freeze-thawing conditionDrip loss: IW and RF<TW and RT↑ Drip loss in NS↓ Size ice crystal in SR | Poudyal et al. (2023) |
| Bovine | M. psoas major | FreezingFresh: Stored at 4°C for 2 daysFreezing: Frozen at −40°C for overnightThawingPOT: Pressure ohmic thawing up to 200 MPa and electric field strength of 40 V/cmPAT: Pressure-assisted thawing up to 200 MPaOhmic thawing: Ohmically thawed to 8°C under electric field of 40 V/cm to 4°C at 0.1 MPaConventional thawing: Thawed to 4°C by immersion thawing | ↓ Drip loss in PAT, POT and ohmic thawingCooking loss: POT<PAT<ohmic thawing<conventional thawing↑ WBSF in PAT- CIE L* in all condition↓ CIE a* and CIE b* in PAT, ohmic thawing and conventional thawing | Min et al. (2016) |
| BovinePorcineLamb | M. psoas major | FreezingFresh: Refrigeration temperatureFreezing: At −80°C for 2 daysThawingMT: Microwave thawingUT: Ultrasonic thawingIT: Infrared thawing at 60°C and the power of the infrared tube to 12 WRTT: Thawed at room temperatureSWT: Thawed in still water at 25°C | ↓ Thawing loss and cooking loss in UT↑ Cooking loss in RTT↑ CIE L* in RRT↓ CIE L* in UT↑ CIE b* in UT↓ Lipid oxidation in UT | Gan et al. (2022) |