Effects of Freezing and Thawing Rates on Tenderness and Sensory Quality of Beef Subprimals

Authors

Jerilyn E. Hergenreder, University of Nebraska-Lincoln
Justine J. Hosch, University of Nebraska-Lincoln
Kimberley A. Varnold Varnold, University of Nebraska-Lincoln
Asia L. Haack, University of Nebraska-LincolnFollow
Lasika S. Senaratne, University of Nebraska-Lincoln
Siroj Pokharel, University of Nebraska-Lincoln
Catie Beauchamp, University of Nebraska-Lincoln
Brandon Lobaugh, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow

Date of this Version

2012

Comments

Published in 2012 Beef Cattle Report (2012) p. 127-129. Copyright © 2012 The Board of Regents of the University of Nebraska.

Abstract

Beef ribeye rolls, strip loins, and top sirloin butts were aged for 14 days and then blast or conventionally frozen and slow or fast thawed, or were fresh, never frozen and aged for 14 days or 21 days (n = 270). Thawing method affected purge loss and tenderness, and freezing method had a minimal effect. Neither freezing nor thawing methods had an effect on sensory tenderness, and minimal effects on the other sensory attributes. It is possible to freeze and thaw beef subprimals and for the meat to be comparable in tenderness and sensory attributes to fresh, never frozen meat.