Impact of freezing and thawing on the quality of meat: review.

By C. Leygonie, T. J. Britz, Louwrens Christiaan Hoffman. Meat Science, 2012

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Determinants of broiler chicken meat quality and factors affecting them: a review (2017, methodology): “Freezing: Leygonie et al. (2012) describe freezing as a commonly accepted method of food preservation to ensure the safety of meat products in the global meat export market.”
Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges (2017, background): “tions in a frozen food product depends on the temperature to which the product is frozen and depends also on the temperature and the freezing duration at which proteolytic reactions can occur.((64)) High-pressure processing (HPP) is a non-thermal process with”
Effect of "Wooden Breast" Appearance on Poultry Meat Quality, Histological Traits, and Lesions Characterization (2017, background): “…= normal, WB = Wooden Breast, RSD = residual standard deviation, ns = not significant **P < 0.01, ***P < 0.001 the large extracellular ice crystals, formed during freezing, could have broken down myofibrils apart, thus resulting in physical structure disruption (Leygonie et al. 2012) (Table 3).”