Table 1. Changes of physicochemical properties (mean±SE) in thawed beef samples compared to control in freeze-thaw cycle-1.

Thawing methods	Drip loss (%)	Cooking loss (%)	WHC (%)
Control	12.5b±0.11	47.30b±0.38	69.78d±0.06
4℃	13.55a±0.14	55.54a±1.01	75.74b±0.47
40℃	6.54c±0.14	40.75d±1.01	77.67a±0.47
Tap water	5.55d±0.14	45.49c±1.01	72.91c±0.47
Level of significance	**	**	**

Columns having different superscripts differed significantly (**p<0.01).