Table 9. Changes of physicochemical properties (mean±SE) in thawed beef samples compared to control in freeze-thaw cycle -3.
| Thawing Methods | Physicochemical properties |
||||
|---|---|---|---|---|---|
| Thaw loss % | Drip loss % | Cooking loss % | WHC (%) | pH | |
| Control | 12.6a ± 0.11 | 47.27b±0.38 | 69.86a ± 0.06 | 6.15 ± 0.04 | |
| 4℃ | 12.51 ± 0.36 | 9.92ab ±0.13 | 47.13b ± 0.42 | 54.67b ± 0.25 | 5.48 ± 0.05 |
| 40℃ | 12.76 ± 0.36 | 4.57b ± 0.13 | 46.25b ± 0.42 | 56.46ab ±0.25 | 5.39 ±0.05 |
| Tap water | 12.81 ± 0.36 | 4.54b ± 0.13 | 51.16a ± 0.42 | 55.09b ± 0.25 | 5.27 ± 0.05 |
| Level of Significance | NS | ** | ** | * | NS |
Means with different superscripts in each column are significantly different (**p<0.01 and *p<0.05). NS was not significantly different.