Table 3.
Textural characteristics of thawed beef samples
| Thawing condition | Hardness (g) | Cohesiveness | Springiness (mm) | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Fresh beef | 1,238.63±4.45e | 0.88±0.06a | 5.30±0.18a | 1,094.19±69.81b | 5,797.51±283.33b |
| Refrigerator | 1,324.91±19.50d* | 0.73±0.01bc* | 4.36±0.15bc* | 971.56±12.39c** | 4,237.24±202.49c* |
| Cold water | 1,582.46±9.65b** | 0.72±0.01cd* | 5.27±0.02a* | 1,134.06±5.38b** | 5,972.69±15.95b** |
| Room temperature | 1,360.86±10.53c** | 0.65±0.03e* | 4.19±0.06c* | 889.24±40.27de | 3,724.57±221.69d* |
| Microwave oven | 1,785.13±2.21a | 0.78±0.02b | 4.53±0.06a | 1,386.43±25.57a | 6,285.99±190.15a |
| Refrigerator II | 1,240.70±1.79e | 0.69±0.01cde | 3.57±0.05d | 851.95±7.21de | 3,044.07±23.65f |
| Cold water II | 1,351.94±7.72c | 0.67±0.01de | 3.73±0.05d | 910.33±12.27cd | 3,395.82±86.06e |
| Room temperature II | 1,151.94±7.72f | 0.72±0.06cd | 3.31±0.13e | 829.14±65.79e | 2,736.22±119.41g |
Values are presented as mean±SD (n=3).
II implies that thawing time was twice the normal thawing time.
Different letters (a-g) 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).