Table 1. Effects of freezing and thawing methods on drip loss, cooking loss, and water holding capacity of beef.
| Freezing system1) | Thawing system2) |
||
|---|---|---|---|
| Control | NCT | RT | |
| Drip loss (%) | |||
| NF | 3.63±1.57AB | 3.60±1.20AB | |
| IQF | 4.46±0.10A | 3.60±0.69AB | |
| CF | 2.51±0.59AB | 2.33±1.17AB | |
| Cooking loss (%) | |||
| NF | 21.2±2.00AB | 20.1±1.74AB | |
| IQF | 17.01±1.168B | 23.4±2.65A | 20.3±2.55AB |
| CF | 24.4±1.02A | 19.3±2.58AB | |
| Water holding capacity (%) | |||
| NF | 86.1±0.43AB | 82.4±10.22AB | |
| IQF | 89.33±1.150A | 83.2±2.01AB | 79.8±4.30B |
| CF | 85.4±1.73AB | 82.3±2.84AB | |
1)Freezing system: NF (natural convection freezing), IQF (individual quick freezing), and CF (cryogenic freezing).
2)Thawing system: NCT (natural convection thawing) and RT (running water thawing).
A-BMeans with different superscripts within same parameters are significantly different (p<0.05).