Effect of Different Relative Humidity Treatments on Thawing Efficiency of Frozen Beef
In order to select the appropriate relative humidity for thawing frozen beef in production,and maintain its sensory and edible quality after thawing,this study used frozen beef as the test material and traditional thawing method(4 ℃,relative humidity(RH)65％-73％)as the control(CK).Four relative humidity thawing groups,namely RH 80％,85％,90％,and 95％were used to analyze the effect of different relative humidity treatments on beef thawing.The results showed that the four relative humidity treatments of RH80％,85％,90％,and 95％had certain effects on the thawing of frozen beef,which could shorten its thawing time to a certain extent,reduce the loss rate of beef juice and cooking loss after thawing,maintain its total volatile basic nitrogen(TVB-N)content and total bacterial count at a low level,and maintain good color,freshness,and flavor of the meat.Comprehensive effect analysis showed that RH90％had a better thawing effect,with a thawing time of 4.17 hours.Compared with CK,it had been shortened by 1.33 hours,and the juice loss rate and cooking loss rate had been reduced by 21.96％and 11.20％,respectively.The shear force value was 17.21 N.The beef's color,freshness,and flavor were closer to fresh samples,making it safe to eat.This result provides a new method for thawing beef in production,scientific basis,and technical support for its application and promotion.
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