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).