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. 2015 Dec 31;35(6):772–782. doi: 10.5851/kosfa.2015.35.6.772

Table 3. Changes of physicochemical properties (mean±SE) in thawed beef samples compared to control in freeze-thaw cycle-3.

Thawing methods Drip loss (%) Cooking loss (%) WHC (%)
Control 12.5a±0.11 47.30b±0.38 69.78a±0.06
4℃ 9.55b±0.13 46.23c±0.42 53.55d±0.25
40℃ 5.18c±0.13 45.24d±0.42 55.45b±0.25
Tap water 4.74d±0.13 50.14a±0.42 54.12c±0.25
Level of significance ** ** *

Columns having different superscripts differed significantly (**p<0.01 and *p<0.05).