Protein oxidation, assessed through carbonyl and sulfhydryl content, is significantly correlated with lipid oxidation ( Mercier et al., 1998 ; Renerre et al., 1999 ). Meat, specifically chicken, has a high unsaturated fatty acid content. Therefore, lipid and protein oxidation are more prevalent during frozen storage. Moreover, the degree of oxidation is highly significant in chicken legs than in chicken breasts ( Soyer et al., 2010 ).
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Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality.
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