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.
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.