Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality

Abstract The objective of this study was to investigate the effects of repeated freeze-thaw cycles on microorganisms, amino acid composition profile, chemical composition, mineral concentrations, water mobility, and fat of beef and chicken meats. Pure cultures of specific fungi and bacteria were separately injected into the minced meat. Apart from Pseudomonas, the total count of microorganisms significantly increased (P