Fig. 3. Effects of the freezing and thawing methods on the shear force of beef samples. The errors bars indicate standard deviation (n=3, each repeated 16 times). Bars with different letters are significantly different (p<0.05). The Y-axis denotes treatments including natural convection freezing (NF), individual quick freezing (IQF), cryogenic freezing (CF), natural convection thawing (NCT), and running water thawing (RT).
