Beef rump muscle samples were frozen by slow freezing (-20 °C) and fast freezing (-80 °C), and subjected to different thawing treatments: air thawing (AT), water immersion thawing (WIT) and high pressure assisted thawing (HPAT) at 50, 100, 150, 200 MPa. Temperature and duration of meat samples were monitored during freezing and thawing. The thawing time of AT, WIT and HPAT indicating that HPAT improved the thawing efficiency. HPAT treatment induced the thawing loss and color change, maintained the texture, moisture migration and thermal stability of myofibrillar protein of SF/FF samples. Meanwhile, FF preserved color and inhibited protein oxidation, and the lower protein oxidation were observed in FF-WIT samples. However, the thermal stability of MP depends only on thawing method regardless of SF/FF. High pressure thawing seems to be a complicated process, for which further studies are needed.
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