Food Science of Animal Resources (한국축산식품학회지)
- Volume 18 Issue 2
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- Pages.142-148
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- 1998
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- 2636-0772(pISSN)
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- 2636-0780(eISSN)
Studies on Physico-Chemical Characteristics of Frozen Beef at as Influenced by Thawing Rates
해동속도에 따른 동결우육의 해동 후 이화학적 특성에 관한 연구
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