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).