Table 2. Changes of physicochemical properties (mean±SE) in thawed beef samples compared to control in freeze-thaw cycle-2.

Thawing methods	Drip loss (%)	Cooking loss (%)	WHC (%)
Control	12.5a±0.11	47.30b±0.38	69.78d±0.06
4℃	10.45b±0.23	48.60a±0.42	73.71b±0.27
40℃	5.77c±0.23	42.29d±0.42	76.85a±0.27
Tap water	4.95d±0.23	46.33c±0.42	72.65c±0.27
Level of significance	**	**	**

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