Impact of Different Thawing Methods on Physico-chemical Characteristics, Electrophoretic Profile and Sensory Evaluation of Frozen Beef Longissimus dorsi Muscle

In this study,the quality characteristics which include(physicochemical,structural and sensory evaluation)of beef loin submitted to fast freezing thawed by five different methods (Refrigerator,Oven,Microwave,tap water Room temperature)were examined The samples were defrosted the point of reaching a core temperature 0oC,followed several parameters include physical characteristics[(drip loss,thawing loos,cooking loss,and holding capacity(WHC)].In addition chemical characteristics[(moisture content,protein solubility,thiobarbituric acid(TBA),myoglobin concentratio (Mb)and met myoglobin formation(Met-Mb)].As well as polyacrylamide gel electrophoresis profile (SDS-PAGE) evaluation performed. The findings suggested that, sample tap revealed lower drip, thawing cooking loss, also leads higher moisture content WHC than other methods.Moreover, method(tap water)prevent lipid oxidation decreased TBA vale percent Met-Mb formation increasing Mb.It was evident from findings that techniques influenced electrophoretic patterns samples.It found with microwave method have band counts greater intensity,showing damage proteins meat,making fragmentation,structure loss liberation small peptides,which affecting nutritional value functionality meat.However,the data experiment shown protect meat consistency efficiently will help manufacture those who consuming products. It concluded are connected not only process, but system conditions used.