Journal of Food Technology

Year: 2010
Volume: 8
Issue: 6
Page No. 239 - 242

Effect of Different Thawing Methods on Physico-Chemical Characteristics of Frozen Buffalo Meat

Authors : V. Chandirasekaran and G. Thulasi

Abstract: A study to assess the effect of different methods of thawing viz., Room Temperature (RT), Chiller Temperature (CT) and Microwave (MW) and Water Bath (WB) on physico-chemical characteristics of frozen buffalo meat was carried out. Results indicated that microwave thawing was the quickest method (10 min) followed by water bath thawing while room temperature thawing and chiller temperature hawing took longer duration. A highly significant difference (p<0.01) in WB Shear force value was observed in samples thawed at RT and WB, RT and MW and CT and MW treatments. A highly significant (p<0.01) difference in munsell chroma and drip loss of meat samples between different treatments. The highest drip loss was recorded in WB thawing followed by RT thawing. MW thawing showed a highly significant (p<0.01) difference recording the lowest cooking loss compared to that of RT, CT and WB thawing methods. It was found that microwave thawing was the quickest compared to other methods and had lower cooking loss.

How to cite this article:

V. Chandirasekaran and G. Thulasi, 2010. Effect of Different Thawing Methods on Physico-Chemical Characteristics of Frozen Buffalo Meat. Journal of Food Technology, 8: 239-242.

Design and power by Medwell Web Development Team. © Medwell Publishing 2022 All Rights Reserved