. 2014 Dec 31;34(6):777–783. doi: 10.5851/kosfa.2014.34.6.777

Table 2. Effects of freezing and thawing methods on the CIE color of beef.

Freezing system¹⁾	Thawing system²⁾	L*	a*	b*	Total color difference (ΔE)
Freezing system¹⁾	Thawing system²⁾	Control³⁾		41.2±2.53^A,4)	Total color difference (ΔE)	18.3±1.53^AB	7.9±2.074^B
NF	NCT	38.3±2.17^C	18.7±1.70^A	9.5±1.680^AB	4.33±1.37^A
NF	RT	39.5±1.57^ABC	19.6±1.40^A	9.9±1.671^A	3.62±1.41^AB
IQF	NCT	39.2±2.14^BC	16.9±0.90^B	9.2±0.777^AB	3.45±1.00^AB
IQF	RT	40.0±1.06^ABC	19.2±1.54^A	10.1±2.203^A	3.60±1.24^AB
CF	NCT	40.6±1.45^AB	18.6±1.90^A	9.4±1.593^AB	2.75±1.68^B
CF	RT	41.4±1.63^A	16.9±1.46^B	10.4±1.644^A	3.77±0.88^AB

¹⁾Freezing system: NF (natural conventional freezing), IQF (individual quick freezing), and CF (cryogenic freezing)

²⁾Thawing system: NCT (natural convection thawing) and RT (running water thawing)

³⁾Control, raw beef

^A-CMeans with different superscripts within same column are significantly different (p<0.05).