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

Table 4. Changes of physicochemical properties (mean±SE) in thawed beef samples compared to control in repeated cycles.

Thawing methods Drip loss (%) Cooking loss (%) WHC (%)
Control 12.5a±0.106 47.30b±0.38 69.78c±0.06
Cycle 1 8.15b±0.101 46.38c±0.39 76.46a±0.20
Cycle 2 6.42c±0.101 45.65d±0.39 74.39b±0.20
Cycle 3 5.39d±0.101 48.12a±0.39 54.86d±0.20
Level of significance ** ** **

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