Table 3. Changes of sensory attributes (mean±SE) in thawed beef samples after cook compared to control in freeze-thaw cycle -3.
| 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 | 5.00 ± 0.00 |
| 4℃ | 3.73 ± 0.22 | 3.55 ± 0.19 | 3.18 ± 0.25 | 3.45 ± 0.23 | 3.55 ± 0.22 |
| 40℃ | 3.55 ± 0.22 | 3.55 ± 0.19 | 3.27 ± 0.25 | 3.36 ± 0.23 | 3.36 ± 0.22 |
| Tap water | 3.91 ± 0.22 | 3.91 ± 0.19 | 3.45 ± 0.25 | 3.45 ± 0.23 | 3.73 ± 0.22 |
| Level of significance | NS | NS | NS | NS | NS |
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.