Meat and Muscle Biology (Mar 2024)
Effects of Thawing Method on Palatability Traits, Quality Attributes, and Thawing Characteristics of Beef Steaks
Abstract
While there are various studies investigating the effect of freezing on palatability characteristics, thawing has not received the same level of interest. Therefore, the objective of this study was to investigate the effects of various thawing methods on beef palatability. Paired beef strip loins (n = 15 pairs) were obtained from a commercial processing facility for palatability evaluation, and 6 additional strip loins were collected for thawing characteristic data. The paired loins were sectioned into 6 sections of 4 steaks each, and each section assigned a thawing method. Thaw methods included thawing in the refrigerator, cold water, microwave, hot water, on the counter, and cooking from frozen. Steaks were aged a total of 21 d prior to freezing. Consumer sensory panelists (N = 120) found no differences (P > 0.05) among all thawing methods for each palatability characteristic. Within trained sensory panels (n = 8 panelists/session), thawing in the refrigerator and cold water were rated higher (P < 0.05) for overall tenderness than thawing in the microwave and cooking from frozen. Cooking steaks from frozen was rated higher (P < 0.05) for beef flavor intensity than all other thawing methods by trained sensory panelists. Steaks thawed in the microwave had the highest (P < 0.05) percentage of cook loss, followed by cooking from frozen, with all other methods being similar (P > 0.05). Similarly, steaks thawed in the microwave and in hot water had a higher (P < 0.05) thawing loss percentage than steaks thawed on the counter, in cold water, or in the refrigerator. These results indicate thawing method had minimal differences on overall beef palatability and objective quality measures. Therefore, consumers and foodservice establishments should use their preferred thaw method based on convenience, taking food safety and time into consideration.
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