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Morphologies of (A) fresh beef sample, (B) beef samples thawed in a refrigerator, (C) beef samples thawed in cold water, (D) beef samples thawed at room temperature, (E) beef samples thawed using a microwave oven, (F) beef samples thawed in a refrigerator for prolonged time, (G) beef samples thawed in cold water for prolonged time, and (H) beef samples thawed at room temperature for prolonged time (×100). The arrows indicate uneven tissues or a wide gap between muscle fibers.
