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KMID : 1007520070160040626
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Food Science and Biotechnology
2007 Volume.16 No. 4 p.626 ~ p.631
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Effects of Thawing Temperature on the Physicochemical and Sensory Properties of Frozen Pre-Rigor Beef Muscle
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Lee Eui-Soo
Jeong Jong-Youn
Yu Long-Hao
Choi Ji-Hun
Han Doo-Jeong
Choi Yun-Sang
Kim Cheon-Jei
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Abstract
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Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and -2℃), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at 18℃ had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at -2℃ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and 2°C. Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at -2℃. By holding at -2℃, thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at -2℃.
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KEYWORD
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thawing temperature, muscle shortening, thaw drip, shear force, sensory property
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