This study aimed to examine the impact of various thawing methods (refrigerator, room temperature, and microwave oven) on the physicochemical and nutritional properties of beef meat (Longissimus dorsi). The following analyses were performed: weight loss, water content, ash, fat and protein content, water-holding capacity, colour, texture, water activity (aw), pH value, and mineral composition. The results indicated that the thawing method significantly affects meat quality (p<0.05).
The highest weight loss was recorded in samples thawed in a microwave oven (2.36%), while the lowest was in samples thawed in the refrigerator (0.81%). The highest water content was found in meat thawed in the refrigerator (74.99%), and the lowest was in samples thawed at room temperature (74.42%). The meat thawed at room temperature had the lowest water-holding capacity and the highest fat content. Colour changes were noted in all treatments, showing a decrease in lightness (L*) as well as in a* and b* values, except for microwave-thawed samples. The highest texture firmness was measured in samples thawed in the refrigerator (4.34 kg). Water activity and pH levels increased after thawing in all treatments. Mineral content varied between fresh and thawed samples, with certain minerals showing notable deviations.
It was concluded that the slow defrosting method (at refrigerator temperature) best preserves the nutritional quality of beef meat.
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