INFLUENCE OF THAWING METHODS ON THE QUALITY OF FROZEN MEAT AND THE DRIP LOSS

The influence of thawing conditions on weight loss on structural changes of myofibrils, on sensory and other physicochemical properties of beef M. semitendinosus was investigated. The greatest drip loss was registered at a slow thawing procedure (at +4-degrees-C). Total losses (thawing and cooking) on the contrary have not been influenced by the thawing conditions. The highest penetration depth values were recorded for the refrigerator and microwave thawed meat. Tenderness of these samples were also preferred by the taste panel. The same panel found slow-thawed (at +4-degrees-C) beef cuts to have the more acceptable exterior colour, while samples which had been thawed in CO2-atmosphere had deteriorated in colour. On the other hand, thawing methods have little effect on pH values, panel juiciness, odor and taste. Finally, the most intense fiber damage was found in samples thawed at a low rate and the least in the frozen samples.