Effect of Different Packaging and Frozen Storage Temperature on the Muscle Protein Fractionation of Frozen Broiler Meat.

The present study was carried out to find the muscle protein fractionation (myofibrillar, sarcoplasmic, and stromal proteins) and found that the fresh broiler meat samples had a myofibrillar, sarcoplasmic, and stromal protein content (%) of 11.46, 5.80, and 1.53%, respectively. The overall mean myofibrillar, sarcoplasmic, and stromal protein content (%) of frozen meat samples at 1st month were 10.47, 5.77, and 1.71 and 12^th month were 10.45, 5.80, and 1.68 exhibited significant difference (P < 0.01) individually among them. The myofibrillar, sarcoplasmic, and stromal protein contents (percent) of the frozen samples stored at -12°C were 10.50, 5.88, and 1.66 and samples stored at -18°C were 10.56, 5.72, and 1.71 and samples stored at -24°C were 10.58, 5.84, and 1.71 found a significant difference (P < 0.01) individually among them and further observed packaging methods had no influence. [ABSTRACT FROM AUTHOR]