1) the subjective definitions of “fast” and “slow” freezing rates, as not all the studies actually measured the freezing rate or the freezing velocity — the time that elapsed from − 1.5 °C (beginning of freezing) to − 7 °C, where 80% of water in meat tissue is being frozen ( Bevilacqua et al., 1979), 2) the different freezing methods used (e.g. cryogenic, air blast, freezing tunnel, nitrogen chamber and/or high-pressure-assisted freezing), and 3) post mortem ageing time prior to freezing, as substantial changes/improvement in meat tenderness and water-holding capacity occur during ageing through myofibrillar protein degradation ( Huff-Lonergan & Lonergan, 2005).