Breed-specific responses of chicken breast meat to repeated freeze-thaw cycles: Implications for quality and storage

Chicken meat is a cornerstone of global food security owing to its high nutritional density and suitability for freezing preservation; nevertheless, breed-specific differences in freezing tolerance remain inadequately characterized. This study systematically compared the responses of three genetically distinct chicken breeds-White-feather (WF), Sanhuang (SH), and Wenchang (WC)-to repeated freeze-thaw (F-T) cycles, with a focus on physicochemical properties, texture parameters, and flavor profiles. Progressive F-T cycles induced marked alterations across all breeds: pH, lightness (L*), yellowness (b*), free fatty acids, free amino acids, thiobarbituric acid-reactive substances (TBARS), and endogenous enzyme activities increased, whereas moisture content (MC), protein content (PC), water-holding capacity, textural attributes, shear force, and volatile flavor compounds declined. Among the three breeds, WF exhibited the most pronounced quality degradation, with reductions of 9.1% in MC and 6.5% in PC, alongside the highest elevation of lipoxygenase and cathepsin B activities. By contrast, SH displayed minimal moisture loss (1.8%) and protein loss (3.3%) with stable enzyme profiles, indicating superior retention of quality attributes. WC maintained robust protein stability but was notably susceptible to lipid oxidation (ΔTBARS +156.14%) and texture deterioration. These findings highlight breed-specific freezing tolerance patterns: WF is suitable for short-term freezing, SH is optimal for long-term frozen storage, and WC is best suited for chilled products. This work provides a scientific rationale for optimizing breed selection and storage protocols to minimize quality loss and extend the shelf life of poultry products. Future investigations should explore cryoprotectants and modified atmosphere packaging to further enhance preservation efficacy.