Date of Graduation

8-2025

Document Type

Thesis

Degree Name

Master of Science in Animal Science (MS)

Degree Level

Graduate

Department

Animal Science

Advisor/Mentor

Setyabrata, Derico

Committee Member

Vierck, Kelly

Second Committee Member

Denzer, Morgan

Keywords

Beef; Consumer freezing; Double Freezing; Meat E-commerce; Meat Quality; Meat Shipping Factors

Abstract

Freezing remains one of the most reliable methods for preserving meat quality and extending shelf life. However, quality deterioration can still occur due to structural and biochemical changes activated during freezing, thawing, and distribution. Since the COVID-19 pandemic, consumers’ preference for bulk purchasing and online meat shopping has increased, raising questions about the best strategies to balance both quality maintenance and profitability. This thesis aimed to evaluate two key stages where frozen beef is most vulnerable to quality degradation: consumer-level freezing and post-purchase shipping. The objectives were (1) to determine the effects of product size and subsequent consumer freezing practices on the quality and palatability of different beef muscles, and (2) to assess the influence of multiple shipping factors on meat quality following e-commerce delivery. To evaluate the impacts of product size and subsequent consumer freezing practices, paired beef strip loins (Longissimus lumborum, LL), top sirloins (Gluteus medius, GM), and eye of rounds (Semitendinosus, ST) were collected and frozen either as sub-primal sections (SEC) or pre-cut steaks (STK). Following an initial 35-day blast-freezing cycle and thawing, samples were re-frozen in three freezer types: blast (BLS), chest (CST), or refrigerator (FRI), followed by a second thaw. Results showed that product size had a greater influence on meat quality than freezer type. SEC freezing resulted in beef samples with superior color attributes but incurred more purge loss and lipid oxidation than STK (P < 0.05). Instrumental tenderness revealed that STK freezing increased toughness in LL and GM but not ST. Consumer sensory evaluations revealed that GM samples frozen as SEC and stored in refrigerator (SEC-FRI) rated lower in tenderness and overall acceptability in GM (P < 0.05). To identify major shipping factors affecting meat quality, boneless strip loin steaks were subjected to 32 treatments, each treatment was a combination of six shipping factors, including container type, coolant type and load, ambient temperature, duration, and filler usage. Results showed that ambient temperature and shipping duration had the most prominent effects (P < 0.05) on microbial activity (aerobic bacteria concentration - APC and lactic acid bacteria concentration - LAB). Filler usage enhanced redness but also affected microbial concentration (depending on coolant type) (P < 0.05). Notably, dry ice combined with fillers provided optimal microbial control, while container type showed minimal standalone impact. Multi-response optimization suggested that a combination of dry ice, fillers, 40% coolant load, biodegradable foam, and 3-day hot shipment provided the most desirable quality outcomes. Collectively, the findings underscore the importance of freezing methods, product size, and shipping configurations in determining the final quality of beef. This thesis provides valuable insights for both industry and consumers essential to optimize freezing and shipping practices for meat quality along the frozen meat supply chain.

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