This study investigates of repeated freeze-thaw (FT) cycles on the color, pH, and oxidative stability of vacuum-packaged chicken thigh meat. Samples were evaluated at Fresh, Frozen (2 weeks), FT1 (2-times FT, 4 weeks), and FT2 (3-times FT, 6 weeks). FT1 resulted in a higher pH, but the pH was slightly reduced in FT2. Oxidative stability declined with each cycle, as evidenced by significant increases in thiobarbituric acid reactive substances (TBARS), carbonyl content, and peroxide value (POV). Meanwhile, thiol content decreased notably. Color parameters were also affected by FT cycles. Redness (a* ) decreased in the frozen group but increased in subsequent cycles. Lightness (L* ) fluctuated, with a significant increase after FT2, and yellowness (b* ) showed slight increases and subsequent decreases. Chroma (c*) and hue angle (h°) also fluctuated due to repeated freeze-thaw cycles. Furthermore, correlation analysis revealed strong positive associations between TBARS, carbonyls, POV, and pH, while thiol content showed strong negative correlations with these oxidative markers, reinforcing the oxidative degradation trend. This comprehensive analysis illustrates the multifaceted impacts of freeze-thaw processes on the color, pH, and oxidation markers of chicken thigh meat, emphasizing the importance of understanding these effects for proper storage and safety.

The objective of this study was to determine the effect of dietary oils on the levels of the γ-linolenic acid in chicken meat lipids. Three hundred ten five, 1-d old, male, Ross strain, broiler chicks were fed for 35 d to compare diets containing evening primrose oil(EPO) and hemp seed oil(HO) to a control diet. Fatty acid composition of lipid from chicken skin, thigh and breast muscle were determined at the end of the trial. The level of γ-linolenic acid of lipids from chicken meat fed diets containing EPO or HO was significantly higher than that of the control group(p〈0.05). The level of γ-linolenic acid of lipids from chicken skin was highest in the group, which had been fed the EPO 0.85%, followed in order by EPO 0.7%, 0.5%, EPO mixed oil, HO and HO mixed oil. There was a significant difference in the level of γ-linolenic acid of chicken skin between the control and treatment groups(p〈0.05). The level of γ-linolenic acid of lipids from chicken thigh muscle was also similar to skin, and significantly higher than that of the control group(p〈0.05). The level of γ-linolenic acid of lipids from chicken breast muscle was highest in the group, which had been fed the EPO 0.5%, followed in order by EPO 0.7%, 0.85%, HO 0.5% and HO mixed oil. There was a significant difference in the level of γ-linolenic acid of chicken breast muscle between the control and treatment groups(p〈0.05).