Table 1. Changes of sensory attributes (mean±SE) in thawed beef samples after cook compared to control in freeze-thaw cycle -1.
| Thawing Methods | Sensory Attributes |
||||
|---|---|---|---|---|---|
| Color | Odor | Tenderness | Juiciness | Overall Acceptability | |
| Control | 5.00 ± 0.00 | 5.00 ± 0.00 | 5.00 ± 0.00 | 5.00 ± 0.00 | 5.00a ± 0.00 |
| 4℃ | 3.73 ± 0.24 | 3.73 ± 0.25 | 4.00 ± 0.26 | 4.09 ± 0.28 | 4.64a ± 0.19 |
| 40℃ | 3.73 ± 0.24 | 3.91 ± 0.25 | 4.00 ± 0.26 | 3.73 ± 0.28 | 3.64b ± 0.19 |
| Tap water | 3.55 ± 0.24 | 3.73 ± 0.25 | 3.82 ± 0.26 | 3.64 ± 0.28 | 4.00b ± 0.19 |
| Level of significance | NS | NS | NS | NS | ** |
Means with different superscripts in each column are significantly different (**p<0.01). NS was not significantly different. Sensory scores were based on 5 point descriptive scale, where 5=Excellent, 4=Very good, 3=Good, 2=Fair, 1=Poor.