Table 10. Changes of physicochemical properties (mean ± SE) in thawed beef samples compared to control in repeated cycles.
| Cycles | Physicochemical properties |
||||
|---|---|---|---|---|---|
| Thaw loss % | Drip loss % | Cooking loss % | WHC (%) | pH | |
| Control | 12.6a ± 0.11 | 47.27b±0.38 | 69.86ab ± 0.06 | 6.15a ± 0.04 | |
| Cycle 1 | 3.625c ± 0.15 | 9.05a ± 0.10 | 47.97b ± 0.39 | 77.14a ± 0.20 | 5.94a ± 0.26 |
| Cycle 2 | 6.416b ± 0.15 | 7.33b ± 0.10 | 46.26b ± 0.39 | 75.69b ± 0.20 | 5.53b ±0.26 |
| Cycle 3 | 12.69a ± 0.15 | 6.34c ± 0.10 | 48.18a ± 0.39 | 55.45c ± 0.20 | 5.38c ± 0.26 |
| Level of Significance | ** | ** | ** | ** | ** |
Means with different superscripts in each column are significantly different (**p<0.01 and *p<0.05).