Table 5. Freezing-thawing interactive effects on sensory quality (mean±SE) of thawed beef samples before cook in different cycles and thawing methods.
| Interactions | Color | Odor |
|---|---|---|
| C1 × T1 | 4.73a ± 0.19 | 4.46a ± 0.22 |
| C1 × T2 | 3.27bc ±0.19 | 3.09b ± 0.22 |
| C1 × T3 | 3.00c ± 0.19 | 3.09b ± 0.22 |
| C2 × T1 | 4.64a ± 0.19 | 3.82ab ± 0.22 |
| C2 × T2 | 2.64c ± 0.19 | 3.00b ± 0.22 |
| C2 × T3 | 4.09ab ± 0.19 | 3.54ab ± 0.22 |
| C3 × T1 | 3.09c ± 0.19 | 3.00b ± 0.22 |
| C3 × T2 | 3.18c ± 0.19 | 3.36b ± 0.22 |
| C3 × T3 | 4.18a ± 0.19 | 3.73ab ± 0.22 |
| Level of Significance | ** | ** |
Means with different superscripts in each column are significantly different (**p <0.01). Sensory scores were based on 5 point descriptive scale, where 5=Excellent, 4=Very good, 3=Good, 2=Fair, 1=Poor.
Note: C=Cycle (C1=Cycle 1; C2=Cycle 2; C3=Cycle 3) and T=Treatment/thawing methods (T1=4℃, T2=40℃, T3=Tap water).