Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Studies on Physico-Chemical Characteristics of Frozen Beef at as Influenced by Thawing Rates

해동속도에 따른 동결우육의 해동 후 이화학적 특성에 관한 연구

  • 김천제 (건국대학교 동물자원연구센터) ;
  • 이찬호 (건국대학교 축산가공학과) ;
  • 이의수 (건국대학교 축산가공학과) ;
  • 마기준 (건국대학교 축산가공학과) ;
  • 송민석 (건국대학교 축산가공학과) ;
  • 조진국 (건국대학교 동물자원연구센터) ;
  • 강종옥 (단국대학교 동물자원과학과)
  • Published : 1998.06.01
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Abstract

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$^{\circ}C$∼-7$^{\circ}C$) 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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