. 2014 Aug 31;34(4):482–495. doi: 10.5851/kosfa.2014.34.4.482

Table 8. Changes of physicochemical properties (mean±SE) in thawed beef samples compared to control in freeze-thaw cycle -2.

Thawing Methods	Physicochemical properties
Thawing Methods	Thaw loss %	Drip loss %	Cooking loss %	WHC (%)	pH
Control		12.6^a ± 0.11	47.27^a±0.38	69.86^c ± 0.06	6.15^a ± 0.04
4℃	6.13 ± 0.25	11.42^a ± 0.23	49.59^a ± 0.42	74.73^b ± 0.27	5.72^a ± 0.04
40℃	6.54 ± 0.25	5.66^b ± 0.23	41.27^c ± 0.42	78.58^a ± 0.27	5.48^b ± 0.04
Tap water	6.57 ± 0.25	4.90^b ± 0.23	47.92^b ± 0.42	73.77^c ± 0.27	5.39^b ± 0.04
Level of Significance	NS	**	**	**	*

Means with different superscripts in each column are significantly different (**p<0.01 and *p<0.05). NS was not significantly different.