For thaw loss (TL) determination, a portion (∼100 g) of both muscles, m. L. dorsi and m. S. ventralis, were vacuum-packed in nylon/polyethylene vacuum bags and kept frozen at −20 °C for 30 days. The difference between initial weight of fresh sample and final weight of thaw samples (day 1 and 30, respectively) was used to calculate the thaw loss. Results are presented as g water/100 g muscle.