Physicochemical and structural properties of beef meat thawed using various methods

Four meat thawing techniques that are most commonly used in daily life were used: refrigerator thawing, microwave ambient temperature and water to evaluate the physico-chemical histological alterations thawed beef. After structural, chemical, physical characteristics of beef evaluated. The results showed at 4°C was characterized by highest pH value (5.65 ± 0.02) a significant difference (P<0.05) compared other methods. Also for electrical conductivity, it reached (1.442 1,012) oven (P<0.05); meanwhile, activity decreased significantly after regardless method (P<0.05). On hand, resulted least amount loss (1.23%) with P<0.05, while high levels energy caused loss, represented cooking (4.37% 44.47%), respectively, P<0.05. Among different methods, had level TBARS, mean 0.25 0.034 mg·kg-1 Regarding color, lightness (L*) microwave-thawed samples fresh control. Histologically, preserved integrity fibers' structure better than methods; microwave, however, more structural damage. To ensure thaws uniformly retain meat's quality as close its possible, is typically advised thaw slower, gradual manner, such refrigerator.