Home Program
PDF download
Cite article
Share options
Informations, rights and permissions
Issue image
Vol 14, 2025
Pages: 239 - 246
Original scientific paper
Engineering, Technology and Materials Editor: Darjana Sredić
See full issue

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 

Metrics and citations
Abstract views: 508
PDF Downloads: 847
Google scholar: See link
Article content
  1. Abstract
  2. Disclaimer
Received: 21.08.2025. >> Accepted: 30.10.2025. >> Published: 21.11.2025. Original scientific paper Engineering, Technology and Materials Editor: Darjana Sredić

IMPACT OF THAWING METHODS ON THE PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES OF BEEF MEAT

By
Danica Savanović ,
Danica Savanović

Faculty of Technology Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina

Ana Velemir ,
Ana Velemir
Contact Ana Velemir

Faculty of Technology Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina

Snježana Mandić ,
Snježana Mandić

Faculty of Technology Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina

Jovo Savanović ,
Jovo Savanović

Gastronomy management, Higher school “Banja Luka College“ , Banja Luka , Bosnia and Herzegovina

Branislav Šojić ,
Branislav Šojić

Faculty of Technology Novi Sad, University of Novi Sad , Novi Sad , Serbia

Sara Rakić
Sara Rakić

Faculty of Medicine Banja Luka, University of Banja Luka , Banja Luka , Bosnia and Herzegovina

Abstract

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.

References

Akhtar, S., Khan, M. I., & Faiz, F. (2013). Effect of thawing on frozen meat quality: A comprehensive review. Pakistan Journal of Food Sciences, 23(4), 198–211.
Alonso, V., Muela, E., Tenas, J., Calanche, J. B., Roncalés, P., & Beltrán, J. A. (2016). Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage. European Food Research and Technology, 242(12), 2119–2127. https://doi.org/10.1007/s00217-016-2708-y
Çalışkan Koç, G., Özkan Karabacak, A., Süfer, Ö., Adal, S., Çelebi, Y., Delikanlı Kıyak, B., & Öztekin, S. (2025). Thawing frozen foods: A comparative review of traditional and innovative methods. Comprehensive Reviews in Food Science and Food Safety, 24(2). https://doi.org/10.1111/1541-4337.70136
Campo, M. M., Romero, J. V., Guerrero, A., Bouzaida, M. D., Resconi, V. C., Tesniere, G., Santolaria, P., & Olleta, J. L. (2024). Nutrient composition of beef from the pyrenees. Journal of Food Composition and Analysis, 133, 106452. https://doi.org/10.1016/j.jfca.2024.106452
Delgado, A. E., & Sun, D.-W. (2007). Influence of surface water activity on freezing/thawing times and weight loss prediction. Journal of Food Engineering, 83(1), 23–30. https://doi.org/10.1016/j.jfoodeng.2006.10.010

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.