Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

The association of muscle fiber characteristics (MFC) with freeze-thawed meat quality was investigated using four different cuts (loin, M. longissimus thoracis; tenderloin, M. psoas major; top round, M. semimembranosus; eye of round, M. semitendinosus) obtained from beef carcasses (n = 10; Hanwoo steer; 28 months of age). Tenderloin had higher (P .05) composition of muscle fiber type I than the others. Its quality traits except cooking loss were not affected by freeze-thawing (P .05). However, top round having lower type I and higher type IIX compositions showed lower water-holding capacity and larger discoloration (P .01) than other beef cuts after freeze-thawing. Increased tenderness after freeze-thawing was observed only for loin (P .01) which had relatively larger size of type I fibers. In conclusion, individual muscle has different susceptibilities to freezing due to their different MFC. Considering different MFC by meat type when freezing meat will help to prevent excessive deterioration of meat quality.