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KMID : 1024619980180020142
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Food Science of Animal Resources
1998 Volume.18 No. 2 p.142 ~ p.148
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Studies on Physico-Chemical Characteristics of Frozen Beef at as Influenced by Thawing Rates
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Kim Cheon-Jei
Lee Chan-Ho
Lee Eui-Soo
Ma Ki-Jun
Song Min-Seok
Cho Jin-Kuk
Kang Jong-Ok
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Abstract
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This study was conducted to investigate the quality change of beef muscle, which was thawed by different thawing rate in order to utilize it as fundamental data for establishing optimal and thawing condition. Chilled beef round which was purchased at a commercial market was used. The samples were frozen for 30min(time required to pas through the maximal ice forming zone, -1∼-7) and the thawing conditions were 3.9cm/hr, 0.21cm/hr, 0.13cm/hr. Thawing losses of rapidly thawed meat(3.9cm/hr) were significantly(p＜0.05) lower(6.10%), but cooking and total losses were the highest as 48.17% and 56.44%, respectively(p＜0.05). Characteristics such as color, flavor, texture and overall quality at different the thawing rates showed similar scores, but slightly increased after storage for 24hr. Juiciness of rapidly thawed meat was significantly(p＜0.05) higher than that compared to the other thawing rates.
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KEYWORD
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meat quality, thawing rate, rapidly thawed meat, thawing loss
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