. 2024 Mar 31;29(1):80–86. doi: 10.3746/pnf.2024.29.1.80

Table 2.

pH, thawing loss, and TBA values of thawed beef samples

Thawing condition	pH	Thawing loss (%)	TBA value (MDA mg/kg)
Fresh beef	6.09±0.00^f	−	0.21±0.02^e
Refrigerator	6.10±0.01^e	24.75±0.69^e	0.22±0.00^de
Cold water	6.11±0.00^de	26.37±0.07^d	0.23±0.01^cd
Room temperature	6.12±0.01^cd	28.33±0.14^b	0.25±0.01^b
Microwave oven	6.12±0.01^bc	26.31±0.03^d	0.24±0.01^bc
Refrigerator II	6.13±0.01^b^*	26.30±0.41^d^**	0.23±0.01^cd^*
Cold water II	6.13±0.00^b^*	27.75±0.02^c^*	0.25±0.00^b^**
Room temperature II	6.16±0.01^a^*	32.96±0.34^a^**	0.29±0.00^a^**

Values are presented as mean±SD (n=3).

II implies that thawing time was twice the normal thawing time.

Different letters (a-f) indicate a significant difference within the same column (P<0.05).

Means are significantly different between samples thawed for normal and prolonged time by t-test (*P<0.05, **P<0.01).

TBA, 2-thiobarbituric acid; MDA, malonaldehyde.