Effect of Freeze Thaw Cycle on Qualities of Chevon

The study evaluated effect of freeze thaw cycle on pH, cooking loss, thawing loss, TBA and histology of chevon. Muscles comprising of Semitendinosus, Semimembranosus and Bicep femoris from chevon carcass were collected aseptically and transferred to deep freeze (–18±2 °C) after packaging in LDPE bags. The frozen chevon samples were thawed at every 5 th day by three different thawing methods viz., Refrigeration temperature (4±1 °C), Hot water (40±1 °C) and Room temperature (35±2 °C). Study revealed the non significant effect on pH of chevon during each cycle. However, cooking loss and thawing loss in chevon thawed at room temperature (in 2 nd and 3 rd freeze thaw cycle) increased significantly. Histological study revealed in first freeze thaw cycle only appreciable changes in which increased interfascicular spaces and distortion in muscle fiber were observed.