In preparation for analysis of the fresh and frozen/thawed muscles, three ±1.5 cm thick steaks were cut perpendicularly to the muscle fibres. These steaks were cut from the centre of each muscle and packaged in a polystyrene tray wrapped with air permeable cling wrap (10 micron Versafilm (Crown National, Montague Gardens, Cape Town, South Africa)) with a moisture vapour transfer rate of 585 g/m²/24 h/atm, O2 permeability 25,000 cm³/m²/24 h/atm and a CO2 permeability of 180,000 cm³/m²/24 h/atm toallow blooming and to minimise desiccation before analysis.