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Full-Text Articles in Meat Science
Evaluation Of Thawing Curves Of Beef Strip Loin Steaks Using Various Thawing Methods, Lauren M. Frink, Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Travis G. O'Quinn
Evaluation Of Thawing Curves Of Beef Strip Loin Steaks Using Various Thawing Methods, Lauren M. Frink, Lindsey K. Decker, Erin S. Beyer, Michael D. Chao, Morgan D. Zumbaugh, Jessie L. Vipham, Travis G. O'Quinn
Kansas Agricultural Experiment Station Research Reports
Objective:The objective of this study was to evaluate and determine thaw rate and time of strip steaks thawed using methods that are recommended by the U.S. Department of Agriculture and those commonly used by consumers.
Study Description:Strip steaks collected from a beef packing facility were randomly assigned a thaw method. Initially, steaks were vacuum packaged and then frozen at -40°F until thawed. Two thawing methods were USDA-approved: thawing in a refrigerator (REF) and in cold water (CW); while the other two methods evaluated are commonly used by consumers: thawing on the countertop (CT) and in hot water (HW). …