Studies On Thawing Methods Of Frozen Beef

The effect of eight kinds of thawing method, which were combined and adjusted salting preparation thawing method and low-variable temperature and high relative humidity thawing method, on the quality of frozen beef were investigated in this paper, it can be screen out one or more ideal thawing methods and place them in the simulation of cold fresh meat sales environment (4℃),then measure the change of sensory quality and microbiological indicators within72h which were thawed. The results showed that there was no difference on the thawing time, however the L value was higher under the low temperature with humidity thawing method than that under other methods(P<0.01). The L value, rate of cooking loss and tenderness of low temperature and humidity thawing method were very significantly lower than the control (P<0.01). Salting preparation thawing method (normal temperature) used less time than any other treatments. The tenderness of salting preparation thawing method (low temperature) and salting preparation soaking thawing method were significantly lower than the control. A value of the salting preparation soaking-packing bags thawing and low-variable temperature and transform the humidity thawing had a great significance with the control, but the shearing force, drip loss had a converse result(P<0.01).As the extension of storage time of thawing beef, within0h～72h, compared with the control group which was air natural thawing method, e values of salting preparation soaking-packing bags thawing and low-variable temperature and transform the humidity thawing were reduced by47.42%and29.5%respectively; cooking loss rate was reduced by1.68%and0.67%respectively; the shearing force was reduced by16.51%and13.23%respectively. From the viewpoint of sensory evaluation, the color score、viscosity score、smelling score were reduced by10.01%and11.67%、6.42%and7.98%、22.09%and13.55%respectively(P<0.05). On the overall, acceptance is better than that of air natural thawing method. Total number of bacterial colony of air natural thawing method was always greater than the other two groups.It can be deduced by the above results that salting preparation soaking-packing bags thawing、low-variable temperature and transform the humidity thawing can significantly reduce the beef quality deterioration in the process of thawing and storage,they can improve the quality of thawing beef.