ReviewFood science & nutrition2025
Effects of Freezing, Frozen Storage and Thawing on the Water Status, Quality, Nutrition and Digestibility of Meat: A Review.
Review in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
12 citing papers in PubMed.
- Development of Functional Synbiotic-Designed Sorbets as Carriers ofMolecules (Basel, Switzerland) · 2026Article
- Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026Review
- Ice Crystal Regulation in Aquatic Products via Physical-Field-Assisted Freezing: Mechanisms and Research Progress.Comprehensive reviews in food science and food safety · 2026Review
- Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges.Veterinary world · 2026Review
- Sustainable Nanocomposite Films and Coatings for Meat Product Preservation: Recent Advances, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Microwave thawing of meat: a concise qualitative review.Food science of animal resources · 2026Review
- Protective Effect of EDC/NHS Cross-Linking Against Urea-Induced Collagen Destabilization in Ready-to-Eat Sea Cucumber During Room-Temperature Storage.Foods (Basel, Switzerland) · 2026Article
- Impact of Freezing on the Nanoarchitecture and Techno-Functional Properties of Camel Myofibrillar Proteins: Insights From Atomic Force Microscopy.Food science & nutrition · 2026Article
- Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties.Food chemistry: X · 2026Article
- Effect of Prolonged Frozen Storage on the In Vitro Digestion of Minced Pork: Insights from Protein Structural Changes.Foods (Basel, Switzerland) · 2026Article
- Effects of ultrasound-assisted freezing and high-voltage electric field thawing on quality of precooked duck meat.Frontiers in nutrition · 2026Article
- Effects of Freezing, Frozen Storage and Thawing on the Water Status, Quality, Nutrition and Digestibility of Meat: A Review.Food science & nutrition · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat is highly perishable and susceptible to microbial spoilage and quality deterioration. Freezing is one of the most widely used and effective ways for preserving meat. However, freezing, frozen storage, and thawing can lead to changes that affect meat quality. The formation and subsequent melting of ice crystals can damage muscle cells and oxidize muscle components such as protein and fat, resulting in meat quality deterioration and loss of nutritional value. This review summarizes recent studies on the effects of these processes on the water status, quality, nutrition, and digestibility of meat, which explains how the formation, growth, and recrystallization of ice crystals cause water migration, cell damage, protein oxidation, lipid oxidation, water holding capacity reduction, and nutrition degradation. The aim is to provide theoretical guidance and research directions for controlling quality degradation, developing freezing and thawing technologies, and improving the quality and nutritional value of frozen meat.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.