Effects of different freezing methods on the quality of conditioned beef steaks during storage
Ying Wang, Xiaofan Wang, Zhouping Wang, Xinfu Li, Cong Li, Baocai Xu
Abstract
This study aimed to evaluate the effects of three freezing methods (refrigerator, immersion, and plate freezing) on the qualities of conditioned beef steaks during storage. Results showed that the freezing rate of immersion freezing was highest in three groups (p < .05). L* and a* of conditioned steaks in immersion freezing groups were significantly higher than those of refrigerator freezing groups (p < .05). In addition, the thawing loss, juice loss, and thiobarbituric acid reactants values of conditioned steaks in immersion freezing groups were lowest (p < .05) during frozen storage. Meanwhile, it was found that samples in the immersion freezing group had the most compact structures of muscle fibers. From the aspect of the texture of the steaks, the immersion freezing group is superior to the plate freezing and refrigerator freezing groups in terms of hardness and elasticity. In consideration of product quality, these results suggest that immersion freezing is the optimal way for freezing conditioned steaks. Practical applications This study assessed the influence on the three freezing methods with five frozen storage periods on the quality of conditioned steaks. This technology may be used for the preservation of conditioned steaks.