Effect of Rapid Thawing on the Meat Quality Attributes of USDA Select Beef Strip Loin Steaks

Abstract

The objective was to determine the meat quality effects of rapidly thawing beef steaks in a water bath. Frozen beef strip loins (n = 24) were cut into steaks sequentially from the rib end and identified by anatomical location (anterior, middle, posterior) within the loin. Within location, steaks were randomly assigned to conventional (C; 18 to 20 h, 4 °C) or rapid thawing methods. Rapid thawing methods, fast (20 min, 20 °C) or very fast (11 min, 39 °C), were conducted in a circulating water bath. The physical, thawing, cooking, color, and texture characteristics of each steak were recorded. Data were analyzed as a randomized complete block design with a 3 thawing treatments × 3 locations factorial analysis with loin as a block. No location by thawing method interaction was detected (P > 0.05) for the measured variables. Compared to C steaks, rapidly thawed steaks exhibited lower thaw drip loss (P < 0.001) and higher a* values (P < 0.001). Thawing treatment did not influence L*, b*, cook yield, or shear force. Steaks from the posterior end had higher (P < 0.001) surface to volume ratios that may have contributed to the higher thaw loss (P < 0.01), longer cooking time (P < 0.001), lower cooking yield (P < 0.001), and higher shear force (P < 0.02) compared to steaks from the anterior and middle portions of the loins. These data indicate that beef steaks taken from the entire length of the loin can be rapidly thawed in a water bath following food safety guidelines with minimal impact on meat quality. Practical Application: Freezing rate and frozen storage effects on meat quality have been well documented; however, there is comparatively little information on the meat quality effects of rapid thawing within food safety guidelines. This study demonstrates that beef strip loin steaks can be rapidly thawed in as few as 11 min without affecting texture or cooking yield, while reducing thaw drip loss. Thus, rapid thawing may enhance the apparent juiciness of steaks for consumers and provide an effective method for maintaining consistent control of experimental conditions for researchers.

Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of frozen pork tenderloin meat

“…This view is supported by Ngapo et al (1999), who noted that drip loss was increased in foods which had been frozen, then thawed, relative to fresh foods. Drip loss, which has been reported to reduce the juiciness of pre-frozen steaks, can be curtailed by rapid thawing methods (Eastridge and Bowker, 2011). Both the importance of freezing meats and the correct procedures for freezing have been extensively studied (Muela et al, 2012;Yoon et al, 2004).…”

“…Food thawing is typically undertaken in the air, in cold water, in tap water, and in hot water (Eastridge and Bowker, 2011). Novel methods include high-pressure thawing, microwave thawing, ohmic thawing, and acoustic thawing (Li and Sun, 2002).…”

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

“…However, it consumes high amount of energy, and temperature abuse occurs frequently. Furthermore, it takes long time in thawing which leads to inevitable deterioration in quality of meat during the process [5], such as weight decrease, color deterioration, avour losses, texture changes, and high drip loss [6]. An appropriate freezing temperature is critical to maintain "fresh" meat quality to the largest extent.…”

Effect of Freezing and Thawing Methods on Duck Meat Characteristics

“…해동은 고기를 냉동저장 후 다시 냉동 전 상태로 되돌리 는 과정으로, 최대한 신선육의 육질 특성에 가깝게 하는 것 이 최대의 목표라 할 수 있다 (Eastridge and Bowker, 2011). 또한 동결방법뿐만 아니라, 해동과정 역시 고기의 최종적인 육질에 영향을 미치는 주요 요인이다 (Ambrosiadis et al, 1994;Ngapo et al, 1999).…”

“…그러나 몇몇 연구에서는 냉동 및 해동주기 동안에 고기의 연도 증가는 없 다고 하였다 (Khan and Lentz, 1977;Mitchell et al, 1991;Hildrum et al, 1999 2) 지방산 분석 지질 추출은 Folch et al(1957) 색도는 쇠고기에 비해 낮은 수치를 보이고 있다 (Moon, 2010;Eastridge and Bowker, 2011 (Anon and Cavelo, 1980;Ngapo et al, 1999;Vieira et al, 2009). 전단력은 고기의 연도와 관련이 있으며, 전단력 측정시 냉동과 해동에 따라 고기의 연도가 증가한다 (Wheeler et al, 1990;Shanks et al, 2002;Farouke et al, 2003;Lagerstedt et al, 2008) Eastridge and Bowker (2011) 지방산은 고기의 질감과 영양적 특성에 대하여 중요한 성 분이다 (Faridnia et al, 2015).…”